Bhuna Ghosht Masala

About Bhuna Gosht Masala (Mutton Bhuna)

 

Bhuna means “fried,” and gosht means “mutton or lamb.” Bhuna Gosht (Mutton Bhuna) is a popular North Indian and Pakistani dish where mutton pieces are cooked in a lip-smacking semi-dry gravy made using lots of onions, yogurt, and spices.

 

It is best served with naan, khamiri roti, rumali roti, phulka, or tawa paratha.

 

Cook it on slow flame. The mutton should be cooked in its own juice until the meat fell apart from the bones.

 

Bhuna gosht is a delectable braised meat dish popular in North Indian and Pakistani cuisine. If you want to make an impressive fuss- free meat dish with minimal ingredients, make this authentic bhuna gosht. This classic curry needs no marination, is made without tomatoes and is one-pot! 

 

Bhuna gosht is super easy to make in pressure cooker to save time.

 

Bhuna gosht is made by browning and cooking mutton with onions, Indian spices and a touch of yogurt.

 

Pro Tip - Browning onions is key to the taste of bhuna gosht, please don't rush this step. Avoid stirring too much else the onions will start steaming or breaking down instead of frying.

 

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Main Course

Cuisine: Indian

Servings: 6

 

 

Ingredients:

 

·        1 Kg. goat meat or lamb 

·        2 large bay leaves

·        2 inch cinnamon

·        2 large onions sliced

·        1 tbsp garlic minced

·        2-3 green chillies 

Half tsp teaspoon turmeric powder haldi

·        1 tbsp coriander powder

·        2 tbsp yogurt plain not too sour

Dry Roast and Grind (Fresh Garam Masala to finish)

·        1 large black cardamom(seeds only) moti elaichi

·        3 cloves laung

·        1 tsp cumin seeds jeera

Salt, red chilli powder and pepper powder and Kashmiri chili powder as per taste

Mustard oil for cooking

 

Method:

 

Place pressure cooker on low medium flame on stove. Add mustard oil and let heat up for a minute and a half to do away its raw smell. If using oil or ghee, you don't need to wait that long.

 

On low flame, add the bay leaf and cinnamon stick to the hot oil. Stir around taking care not to burn.

Add the sliced onions next. On low to medium flame, for the next 8-10 minutes fry the onions to golden brown. You can stir slowly to make sure that onions are not burning or getting too dark.

 

Add the meat, ginger juliennes and green chillies. Stir around to mix the meat with the onions. For the next 6-8 minutes, bhuno (fry) the meat with browned onions. The meat will change color, slowly it will start browning. This is the bhuna process. Depending on the quality and quantity of meat, you will start noticing some moisture and heat little sizzling sounds. 

 

Add the garlic paste (or ginger garlic), salt and powdered spices at this stage. Again, stir around to coat the meat and continue to bhuno. You will notice that by 12 or 14 minutes, the meat will be much darker and the sizzling sounds will be loud. There will be liquid releasing from meat. Continue to bhuno the meat for up until 15 minutes.

 

Tip - As the name "bhuna" suggests, the cooking process involves continuous stirring. Keep stirring the meat regularly to prevent it from sticking to the bottom of the pan and to develop deep flavors.

 

PRESSURE COOK MEAT & FINISH WITH SPICES

 

Add little hot water now. Don't add lot of water, just enough so that meat is not going to dry while pressure cooking. Bhuna gosht is commonly dryish with thick masala.

 

Close the lid of the pressure cooker or turn IP to pressure mode. Cook on low medium flame for 3-5 whistles or until the meat is three fourth cooked. Switch off the heat and let pressure come down. Let pressure release naturally for 7-8 minutes and then release manually.

 

Open the lid of pressure cooker. Return cooker to stove. On low flame, add the whisked yogurt to the meat and stir around. On low medium heat, bhuno the meat with yogurt for 6-8 minutes. Cover the cooker (without pressure) for 7-8 minutes or until the meat is tender, looks shiny and the yogurt has cooked off. You will notice oil separating from meat at this stage.

 

Sprinkle the fresh ground spice mix and mix. Bhuna gosht is ready

 

You could garnish bhuna gosht with fresh chopped cilantro, mint or more ginger.

 

Check for salt and add more if required.

 

Serve bhuna gosht hot with phulke or naan.