Authentic Bhuna Gosht: Spicy Mutton Recipe
1 hour 15 minutes
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About Authentic Bhuna Gosht: Spicy Mutton Recipe
Indulge in the fiery delight of authentic Bhuna Gosht, a rich and flavorful Indian mutton curry. This recipe features tender, bone-in mutton slow-cooked in a fragrant blend of ginger, garlic, green chilies, and warming spices. The result is a deeply satisfying dish perfect for any meal.Each bite is a symphony of bold spices, with the subtle heat of green chilies balanced by the richness of the meat and the creamy cashew paste. This Bhuna Gosht recipe is a testament to the magic of slow cooking, allowing the flavors to meld and deepen for an unforgettable culinary experience.Whether you're a seasoned Indian food enthusiast or a curious beginner, this recipe provides a clear and straightforward path to recreating this classic dish. Prepare to impress your family and friends with the authentic taste of home-style Bhuna Gosht!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Mutton & Marinade
- 1 kg Mutton bone-in, preferably leg or shoulder
- 1/2 cup Yogurt also known as curd
- 1.5 tsp Salt adjust to taste
- 1 tsp Turmeric Powder haldi
Spices & Aromatics
- 2 Bay Leaves tej patta
- 1/2 tsp Caraway Seeds shah jeera
- 2 tbsp Meat Masala
- 1/2 tsp Nutmeg ground
- 1 tsp Chili Powder red
Other Ingredients
- 1 tbsp Cashew Paste
- 1 cup Mustard Oil
- 1 cup Water as needed
Instructions
Prepare the Mutton
- Wash the mutton thoroughly. In a bowl, marinate the mutton with yogurt, 1 tsp salt, and turmeric powder. Set aside for at least 30 minutes, or preferably longer in the refrigerator.
Make the Spice Paste
- Peel and finely chop the ginger and garlic. Remove the stems from the green chilies. Combine these ingredients in a food processor or blender and pulse until you have a coarse paste. Do not over-process.
Sauté Aromatics
- Heat the mustard oil in a large, heavy-bottomed pot or wok over medium-high heat until it begins to smoke slightly. Add the bay leaves and caraway seeds. Sauté for about 10 seconds until fragrant.
Brown the Mutton
- Add the ginger-garlic-chili paste to the pot. Fry for 3-4 minutes, stirring occasionally, until fragrant. Add the marinated mutton pieces and stir well to coat them with the paste. Cook, covered, for 6-7 minutes, allowing the mutton to release its juices.
Simmer the Curry
- Remove the lid, stir gently, and continue to cook until most of the liquid has evaporated. Add the meat masala, nutmeg, red chili powder, and the remaining 0.5 tsp salt. Mix well and adjust seasoning as needed.
Add Water and Cashews
- If the masala starts to stick, add a little water (1/4 cup at a time). Cover the pot again and cook for 20-25 minutes, stirring occasionally. Open the lid, stir in the cashew paste, and cook for another 3-4 minutes. Turn off the heat.
Serve
- Serve your delicious Bhuna Gosht hot with roti, naan, or paratha.
Recipe Notes
Expert Tips for the Best Bhuna Gosht
- For an even richer flavor, use bone-in mutton and allow it to marinate overnight.
- Adjust the amount of green chilies to control the level of spiciness. Start with fewer and add more according to your preference.
- Don't overcook the mutton; it should be tender but not falling apart.
- If you don't have cashew paste, you can substitute with 2 tablespoons of cashew nuts that have been soaked and blended with a little water.
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Recipe Nutrition
Calories: 502kcalCarbohydrates: 2gProtein: 1gFat: 56gSaturated Fat: 1gPolyunsaturated Fat: 16.5gMonounsaturated Fat: 33gSodium: 855mgSugar: 1g
Tanu Nigam
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5 Comments
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This is awesome! Can’t wait to cook it.
Looks so delicious! Thanks for the recipe.
This looks so tasty! Thank you.
I’m loving this recipe already!
I’m excited to make this at home!