Bhuna Gosht Recipe / Bhuna Mutton Recipe / Bhuna Mutton Curry.
Bhuna Mutton is an absolutely delicious dish, which is slow cooked lamb pieces in spicy onion tomato gravy.
Bhuna Gosht, something different in the name itself, right? Gosht in Persian is the meat of a goat. It is slow cooked tender meat used as an ingredient in many Indian dishes.
The mutton pieces when cooked slowly in spicy onion and tomato gravy, leaves an aromatic flavour and extremely juicy mutton that makes you crave for more.
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Bhuna means ‘roasted’ / ‘sauteed’/’fried’. Here Mutton is cooked with onion, tomato and ginger garlic paste and then later fried either in oil or ghee. Bhuna means, frying. Hence the name, Bhuna Gosht. It’s always better to use ghee for this later process to get its authentic taste.
You may like the other Mutton dishes of this blog like Nadan Mutton Curry and Dal Gosht.
In India, most gosht dishes include goat or mutton. In India, the term “mutton” is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means “lamb” in Hindi. Source – Wikipedia
Enjoy this Bhuna Gosht with Chappathi, Naan or Rumali Roti.
Ingredients for Bhuna Mutton:
Mutton – 1 kg (bones and meat, cut into medium sized chunks)
Onion – 4, large, finely chopped
Tomatoes – 3 medium sized, skinned and chopped
Tomatoes – 2 big pureed
Yogurt thick – ¾ cup
Green Chillies – 3, Sliced
Homemade Ginger Garlic Paste – 1 ½ tbsp..
Homemade Garam Masala Powder – 1 ½ tsp.
Cinnamon Sticks – 2
Cloves – 2
Cardamom – 3
Turmeric Powder – ½ tsp.
Cumin Powder – 1 tsp.
Chilli Powder – 1 ½ tbsp.
Coriander Powder – 1 ½ tbsp.
Coriander Leaves, chopped – ¼ cup
Oil – ½ cup
Ghee – ¼ cup
Salt – to taste.
How to Make Bhuna Gosht:
Rinse Mutton well and drain it. Keep aside. Cut all veggies and keep aside. Whisk Curd and keep aside.
Heat oil on a pan and add Cinnamon, Cardamoms and Cloves. Add Ginger Garlic Paste and sauté it for few seconds or till it gets golden. Add the sliced Green Chilli and sauté it for few seconds. Then add the sliced Onion and sauté it till the raw smell goes away and Onion turns translucent. Add chopped Tomatoes and Salt. Fry till tomatoes turn soft and mushy. Next add Tomato Puree and cook until raw smell of the tomatoes are gone. Next add the Turmeric Powder and sauté it till the raw smell goes followed by Cumin Powder, Chilli Powder and Coriander Powder. Sauté it for two minutes.
Now add thick Yogurt / Curd and let it cook on high flame till curd starts leaving water on sides. Close the pan with its lid, simmer the flame and let it cook till mutton is soft and tender. It may take about 30 or 40 minutes. Turn the flame to high and start frying everything till oil starts leaving from sides. Add Ghee while frying. Once the ghee/oil starts oozing out from the sides, check salt again and add if required.
Slowly the mutton will start to thicken and turn deep brown in colour. Switch off the flame. Add the Garam Masala Powder and mix well. Garnish the Bhuna Gosht with Coriander Leaves. Serve Bhuna Gosht hot with Indian breads like, Naan, Chappathi, Tandoori Roti or with Rumali Roti. It is awesome even with Jeera Rice (Cumin tempered Rice). We had it with Rice, Pappad and Pickle.
My Recipe Notes on Mutton Bhuna Gosht:
1. Adjust the spice level as per your tolerance level.
2. It is important to remove the fat content in mutton.
3. If you want you can marinate Mutton with little turmeric powder, chilli powder, lemon juice and salt and can keep it aside for 20 to 30 minutes. Overnight marinating in refrigerator makes it juicier.
Thanks for stopping by.. Happy Cooking.. Cheers.. Seena.
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ഭൂന മട്ടൺ ഗോഷ്റ്റ് റെസിപ്പി.
Mutton Bhuna Gosht.
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