📝 About This Recipe
Bhuna Gosht is a masterpiece of North Indian and Pakistani cuisine, defined by the 'bhuna' technique—a slow-frying process that reduces the gravy until it clings to the meat in a thick, intensely flavorful glaze. This dish features succulent morsels of goat meat infused with a complex blend of whole and ground spices, resulting in a deep mahogany color and a rich, smoky aroma. It is a labor of love that rewards the patient cook with a melt-in-the-mouth texture and an explosion of savory, spicy notes in every bite.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Goat Meat (bone-in, cut into 1.5-inch chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
The Whole Spices (Tadka)
- 4 tablespoons Ghee (can substitute with neutral oil)
- 2 inch piece Cinnamon Stick
- 2 pieces Black Cardamom (cracked open)
- 4 pieces Green Cardamom
- 5 pieces Cloves
- 2 pieces Bay Leaves
The Aromatics & Ground Spices
- 3 large Red Onions (very thinly sliced)
- 1.5 tablespoons Kashmiri Red Chili Powder (for deep red color and mild heat)
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder (roasted)
- 1 teaspoon Garam Masala (high quality or homemade)
- 2 medium Tomatoes (finely chopped)
The Finishing Touches
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin juliennes)
- 3 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
In a large mixing bowl, combine the goat meat with yogurt, ginger-garlic paste, turmeric, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or up to 4 hours in the fridge) to tenderize.
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2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the cinnamon, black and green cardamom, cloves, and bay leaves. Sauté for 30-45 seconds until they release their fragrance.
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3
Add the thinly sliced onions to the pot. Sauté them patiently for 12-15 minutes, stirring frequently, until they turn a deep golden brown. Do not rush this; the caramelized onions provide the base color and sweetness.
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4
Add the marinated goat meat to the pot. Increase the heat to high and sear the meat for 8-10 minutes, stirring constantly, until the juices evaporate and the meat begins to brown.
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5
Stir in the Kashmiri chili powder, coriander powder, and cumin powder. Add a splash of water if the spices start to stick to the bottom.
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6
Add the chopped tomatoes and cook for another 5 minutes until they soften and the oil (ghee) begins to separate from the masala.
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7
Add 1.5 cups of warm water to the pot. Bring to a boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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8
Simmer the meat for 60-75 minutes. Check every 15 minutes to ensure there is enough liquid and stir to prevent burning. The meat should be fork-tender but not falling apart.
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9
Now begins the 'Bhuna' phase. Remove the lid. Increase the heat to medium and cook, stirring continuously, to evaporate the remaining moisture.
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10
As the sauce thickens, the oil will separate. Keep 'roasting' the meat in its own juices and spices for another 10-12 minutes until the gravy turns dark brown and coats the meat thickly.
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11
Stir in the garam masala, crushed kasuri methi, and slit green chilies. Cook for another 2 minutes.
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12
Turn off the heat. Garnish generously with fresh cilantro and ginger juliennes. Cover and let the dish rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Use bone-in goat meat for the best flavor; the marrow enriches the thick gravy significantly. If the meat is tough, you can use a pressure cooker for step 8 (about 6-8 whistles), but always finish with the open-pot 'bhuna' roasting (steps 9-10) for the authentic taste. Always use warm water when adding liquid to the meat to prevent the protein from toughening due to temperature shock. If the masala gets too dry during the roasting phase, add 1-2 tablespoons of water at a time to deglaze the pan; this 'browning' of the water adds incredible depth. For a smokier flavor, you can perform the 'Dhungar' method by placing a hot piece of charcoal in a small bowl inside the pot, drizzling ghee over it, and sealing the lid for 5 minutes.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Roomali Roti to scoop up the thick masala. Pairs beautifully with fragrant Jeera Rice (Cumin Rice) and a side of sliced red onions and lemon wedges. A cooling Cucumber Raita is the perfect accompaniment to balance the heat and richness. For a beverage, try a salty Lassi or a chilled glass of sparkling water with a squeeze of lime. This dish tastes even better the next day, making it an excellent make-ahead option for dinner parties.