📝 About This Recipe
Bhuna Gosht is the crown jewel of North Indian and Pakistani soul food, defined by the 'bhuna' technique—a process of slow-frying meat in its own juices and aromatic spices until the oil separates. This dish features succulent pieces of goat or lamb enveloped in a thick, velvety masala that boasts deep, caramelized notes and a hint of smoky heat. It is a labor of love that rewards the patient cook with an explosion of rich, concentrated flavors in every bite.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Mutton (Goat or Lamb) (cut into 1.5-inch bone-in chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
Whole Spices & Aromatics
- 4 tablespoons Ghee or Mustard Oil (for authentic flavor)
- 3 large Red Onions (very thinly sliced)
- 1 piece Cinnamon Stick (2-inch stick)
- 2 pieces Black Cardamom (cracked open)
- 4 pieces Green Cardamom
- 5-6 pieces Cloves
- 2 pieces Bay Leaf
Ground Spice Masala
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Powder (roasted)
- 1 teaspoon Garam Masala Powder (added at the end)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
Finishing Touches
- 1 inch Fresh Ginger (cut into thin juliennes)
- 1/4 cup Fresh Cilantro (finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise)
👨🍳 Instructions
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1
In a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or overnight in the fridge for best results).
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2
Heat the ghee or mustard oil in a heavy-bottomed pot (a Dutch oven or pressure cooker works best) over medium-high heat. If using mustard oil, heat until it reaches its smoking point, then cool slightly before proceeding.
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3
Add the whole spices (cinnamon, cardamoms, cloves, and bay leaves). Sauté for 30-45 seconds until they become fragrant and begin to sizzle.
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4
Add the sliced onions to the pot. Sauté them on medium heat, stirring frequently, for 15-20 minutes until they turn a deep golden brown. Do not rush this; the caramelized onions provide the base for the rich gravy.
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5
Add the marinated mutton to the onions. Turn the heat to high and sear the meat for 8-10 minutes, stirring constantly. This 'sealing' process keeps the meat juicy.
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6
Stir in the Kashmiri red chili powder, coriander powder, and cumin powder. Mix well to coat the meat evenly.
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7
Add 1 cup of warm water. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer for 45-60 minutes, or until the meat is tender. (If using a pressure cooker, cook for 4-5 whistles).
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8
Once the meat is tender, remove the lid. You will see some liquid remaining. This is where the 'Bhuna' process begins.
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9
Turn the heat to medium-low. Cook the meat uncovered, stirring frequently to prevent sticking. Continue this for 15-20 minutes as the water evaporates and the masala darkens and thickens.
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10
The dish is ready when the oil (ghee) separates from the masala and coats the meat in a glossy, dark brown glaze.
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11
Sprinkle the garam masala and crushed kasuri methi over the meat. Stir gently for another 2 minutes.
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12
Turn off the heat. Garnish with ginger juliennes, slit green chilies, and fresh cilantro. Cover for 5 minutes to let the aromas settle before serving.
💡 Chef's Tips
Always use meat on the bone as the marrow adds incredible depth and thickness to the bhuna masala. The secret to a dark, rich Bhuna Gosht is the browning of the onions; they should be dark gold but never burnt. If the masala starts sticking to the bottom during the 'bhuna' stage, splash a tablespoon of warm water and keep scraping—this adds more flavor. Avoid using a blender for the onions; sliced onions provide the necessary texture that paste cannot replicate. Using warm water instead of cold water during cooking ensures the meat remains tender and doesn't toughen up.
🍽️ Serving Suggestions
Serve piping hot with buttered Garlic Naan or Roomali Roti to scoop up the thick masala. Pairs beautifully with Jeera Rice (Cumin Rice) or a fragrant Saffron Pilaf. Accompany with a side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions with lemon). A chilled glass of sweet or salty Lassi helps balance the rich spices. Serve with a side of mint-yogurt raita to provide a cooling contrast to the concentrated flavors.