Bhuna Gosht
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About Bhuna Gosht
Bhuna Gosht is a fiery mutton delight crafted especially for those who crave bold, spicy flavors. Infused with aromatic ginger, garlic, green chillies, and the subtle fragrance of bay leaf, this dish promises to set your taste buds tingling.
Perfect for breakfast, brunch, lunch, or dinner, Bhuna Gosht stands out with its rich, slow-cooked masala that clings to every tender piece of mutton. If you have a passion for truly hot and spicy food, this recipe is a must-try—get ready to savor an authentic, mouthwatering Indian classic!
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Recipe Time & More
Ingredients
- 1 kg Mutton (with bone)
- 25 gm Ginger
- 1 bulb Garlic (thick big)
- 10 Green Chilli
- 2 Bay Leaf (Tej Patta)
- 1/2 tsp Caraway Seeds
- 2 tbsp Meat Masala
- 1/2 tsp Nutmeg
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder (Haldi)
- 1/2 cup Yogurt (Curd)
- 1 tbsp Cashew Paste
- 1 cup Mustard Oil
- 1.5 tsp Salt (or as per taste)
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Instructions
- Wash mutton. Marinate it with curd salt & turmeric powder. Keep it aside for 30 min
- Peel ginger & garlic & remove tail from green chili. Make a coarse paste
- Heat a wok. Heat mustard oil to its smoking point. Add bay leaf & caraway seeds ( Shah jeera) . Cook for 10 sec
- Add ginger garlic & chili paste . Fry for 3-4 min on medium flame. Add marinated mutton pieces. Mix well.
- Cover it & cook for 6-7 min on med flame. Mutton will leave it juices.remove lid stir lightly. Cook for some more time until very less juice is left
- Now add meat Masala powder nutmeg powder red chili powder mix well. Adjust salt if needed
- Sprinkle some water if Masala is sticking on the wok. Cover again & cook for 20 - 25 min. Stir in between.
- After that open lid add cashew paste. Mix well. Cook for 3- 4 min. Switch off theflame flame.
- Serve hot with roti aur paratha.
Recipe Notes
If mutton pieces are big it may take more then 45 min to cook
Lamb meat can also be used for this recipe
Lamb meat is very tender so it will take much less time to cook.
Additional Tips
- For a deeper flavor, marinate the mutton overnight with yogurt, a squeeze of lemon juice, and a touch of the meat masala powder; this helps tenderize the meat and infuses it with extra spice.
- If you prefer a richer, restaurant-style finish, fry a handful of sliced onions until golden and crisp, then sprinkle them over the finished Bhuna Gosht just before serving for added crunch and aroma.
- To intensify the ‘bhuna’ (roasted) effect, cook the masala until it leaves oil at the edges, then add the mutton and continue sautéing on medium-high heat, scraping the bottom of the pan frequently to develop caramelized flavors without burning.
- Leftover Bhuna Gosht makes an excellent filling for wraps or parathas; reheat gently with a splash of water to loosen the masala before rolling up.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 502kcal | Carbohydrates: 2g | Protein: 1g | Fat: 56g | Saturated Fat: 1g | Polyunsaturated Fat: 16.5g | Monounsaturated Fat: 33g | Sodium: 855mg | Sugar: 1g
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Tanu Nigam
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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!