Bhuna Gosht – Slow cooked succulent & spicy mutton
Bhuna Gosht is a preparation style where the meat is “bhunaoed” or “sauteed” continuously until the meat cooks in it’s own juices. This style of cooking though lengthy results in the most succulent pieces of meat.
I researched several recipes on the internet and most claimed authentic recipes pre-cooked the meat in the pressure cooker. While this is a time saver, this will not give you the amazing depth of flavour and texture that is the foundation of this recipe.
I adapted this recipe from my cousin’s husband who cooks this traditionally at their hometown in Solapur – Maharashtra and is an amazing cook. He also cooks the most amazing kebabs !!! Watch this space for more!!
While this is not a quick recipe, it does not need chopping up too many ingredients and does not have too many spices. The meat flavour is highlighted in this dish with the spices flavouring it lightly without overpowering it.
Bhuna Gosht
Ingredients
- 1 kg mutton curry pieces
- 1 tsp turmeric powder
- 1 tbsp black pepper powder
- 2 big onions sliced
- 10 cloves garlic if small keep whole, else slice into halves
- 2 tbsp coriander powder
- 1.5 tbsp red chilli powder
- 1 tsp garam masala
- 1/2 cup yoghurt
- salt to taste
- 1 tbsp ginger garlic paste
- Whole spices (bayleaf 1, green cardamom(2), black cardamom(1), cloves(4), cinnamon(1 stick),cumin seeds(1 tsp)
- 2-4 tbsp vegetable or any thick cooking oil (coconut, mustard, groundnut)
- 2-3 green chilli slit or sliced diagonally
- 1 tsp ginger juliennes
Instructions
- Wash and drain the mutton pieces. Mix it with 1/2 tsp of turmeric powder and pepper powder each and set aside until you prep the rest of the ingredients
- In a deep wok, heat the oil and add the whole spices
- Fry for a minute and then add the marinated mutton and stir on a medium-high flame until mutton starts browning
- Once the mutton pieces have browned, add the onions and the ginger garlic paste and mix until the onion slices are soft and translucent
- Add the remaining spice powders including the garam masala and reduce the flame to medium-low. Keep stirring to ensure that the masala coats the mutton.
- Fry for 4-5 minutes until the spices have roasted and then add the yoghurt and salt.
- When all the liquid from the yoghurt is cooked off add the garlic cloves.
- Again mix and cover the mutton to allow it to cook. This will take anywhere between 45-60 minutes to cook on a medium low flame. Keep stirring every 10 minutes to ensure that the mutton does not catch at the bottom of the pan. If the mix looks like its drying out and risks being burned , add 1/2 cup of water.
- Garnish with sliced green chillis and serve hot.
