Bhuna Gosht

Name: Bhuna Gosht
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g mutton (bone-in pieces, medium size); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 2 pcs bay leaf; 1 inch cinnamon (broken); 3 pcs green cardamom; 4 pcs cloves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (hot, for cooking); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

9/10

Bhuna Gosht is a rich North Indian-style mutton curry where the meat is slow-cooked with onions, yogurt, and warm spices until the masala clings to every piece. Deep flavor comes from patient bhunao, giving the dish its signature thick, glossy finish.

PREP

20m

COOK

70m

SERVES

1 KATORI

563 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the mutton and aromatics.
1.Wash the mutton pieces and drain well.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth so it mixes easily into the masala.
saute · ~12 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, green cardamom, and cloves.
3.Let them sizzle for a few seconds, then add the sliced onions.
4.Cook until the onions turn deep golden brown.
TIPKeep the heat medium and stir often so the onions brown evenly without burning.
saute · ~8 min
Build the masala base.
1.Add ginger-garlic paste and slit green chilies.
2.Cook until the raw smell fades, about 1 minute.
3.Add tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
4.Cook until the tomatoes soften and the masala looks thick and glossy.
saute · ~15 min
Bhuno the mutton with the masala.
1.Add the mutton pieces and mix well to coat them with the masala.
2.Cook on medium-high heat, stirring often, until the meat changes color.
3.Lower the heat and add the whisked yogurt in batches, stirring after each addition.
4.Keep cooking until the masala clings to the meat and oil begins to separate.
TIPAdd the yogurt slowly on low heat so it does not split.
simmer · ~50 min
Cook until the mutton is tender.
Add hot water, mix well, and cover the pan. Cook on low heat until the mutton is tender and the gravy becomes thick, stirring now and then so the masala does not catch at the bottom.
TIPBhuna Gosht should not be watery; uncover for the last few minutes if you need to reduce the gravy.
garnish
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry and mix gently. Garnish with chopped coriander leaves.
serve
Serve hot.
Serve Bhuna Gosht hot with roti, naan, or a small portion of rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed mutton well before cooking so the meat sears in the masala instead of steaming.
2
Take the onions to a deep golden brown, not just soft, because they give bhuna gosht its dark color and body.
3
Whisk the yogurt smooth and add it in small batches on low heat to keep the gravy silky and prevent splitting.
4
Use a heavy-bottomed pan and scrape the base often during bhunao so the masala caramelizes without burning.
5
If the mutton is older or tougher, add a little extra hot water and give it more low simmering time rather than raising the heat.
6
Let the curry rest for 10 to 15 minutes after cooking; the gravy thickens further and the spice notes settle into the meat.
7
This dish tastes even better the next day, once the mutton has absorbed more of the onion-yogurt masala.

RECIPE VARIATIONS

Adapt it for your goals.

pressure cooker

Pressure-cooker

After the bhunao stage, pressure-cook the mutton with hot water until tender, then simmer uncovered to get the same thick bhuna finish in less time.

low spice

Low-spice

Reduce the green chilies and red chili powder for a milder curry that still keeps the warm spice depth from cardamom, cloves, and cinnamon.

drier bhuna

Drier-bhuna

Use slightly less water and cook uncovered longer at the end for a thicker, almost semi-dry masala that pairs especially well with naan or roomali roti.

boneless