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Tender mutton pieces slow-cooked in a rich, spicy masala of onions, tomatoes, and yogurt. The 'bhuna' technique creates an intensely flavorful, thick gravy that clings to the meat, making it a truly decadent main course.
For 4 servings
Marinate the Mutton: In a large bowl, combine the mutton pieces, 1 tbsp ginger-garlic paste, whisked curd, turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Brown the Onions: Heat ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant. Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are deep golden brown. This step is crucial for the flavor base.
Sauté the Mutton (Bhuna): Add the remaining 1 tbsp of ginger-garlic paste to the onions and sauté for one minute until the raw smell disappears. Add the marinated mutton to the cooker. Increase the heat to medium-high and sauté for 10-12 minutes, stirring continuously. The mutton should be well-browned, and the moisture from the marinade should evaporate, with ghee separating from the masala.
Cook the Masala: Reduce the heat to medium. Add the remaining 0.5 tsp Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic. Stir in the tomato puree and the remaining 0.5 tsp salt. Cook for 7-8 minutes, until the tomatoes are well-cooked and the ghee starts to ooze from the sides.
Pressure Cook: Pour in 1 cup of water and add the slit green chilies. Stir well, scraping any bits stuck to the bottom of the cooker. Secure the lid and bring to high pressure (first whistle). Then, reduce the heat to low and cook for 20-25 minutes.
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Tender mutton pieces slow-cooked in a rich, spicy masala of onions, tomatoes, and yogurt. The 'bhuna' technique creates an intensely flavorful, thick gravy that clings to the meat, making it a truly decadent main course.
This mughlai recipe takes 90 minutes to prepare and yields 4 servings. At 414.26 calories per serving with 38.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Thicken: Turn off the heat and allow the pressure to release naturally. Open the lid and check if the mutton is tender. If the gravy is too thin, turn the heat back on to medium-high and simmer, stirring occasionally, until it reaches your desired thick consistency that coats the mutton pieces.
Garnish and Serve: Stir in the garam masala. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with naan, roti, or steamed rice.
Replace mutton with bone-in chicken pieces to make Bhuna Murgh. Reduce the pressure cooking time to about 10-12 minutes.
Increase the number of green chilies or add a pinch of black pepper powder along with the other powdered spices for extra heat.
This can be made in a heavy-bottomed pot or Dutch oven. After the 'bhuna' step, cover and cook on low heat for 1.5 to 2 hours, or until the mutton is tender, stirring occasionally.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help boost immunity and overall health.
One serving of Bhuna Gosht (approximately 300g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.
Bhuna Gosht can be part of a balanced diet. It is an excellent source of protein and iron from the mutton. However, it is also rich in saturated fats from the ghee and red meat, so it should be consumed in moderation. Using leaner cuts of mutton can reduce the fat content.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven. Follow all steps until adding water. Then, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add a little more hot water if the gravy becomes too thick during cooking.
The 'Bhuna' technique is what sets it apart. It involves intensely sautéing the meat with spices until the oil separates, creating a very thick, concentrated gravy that clings to the meat, rather than a soupy or thin curry.
After pressure cooking, if the gravy is watery, simply cook it uncovered on medium-high heat. The excess water will evaporate, and the gravy will thicken to the desired consistency.
While bone-in mutton is recommended for maximum flavor, you can use boneless mutton. Reduce the cooking time slightly, by about 5-7 minutes, to prevent the meat from becoming tough.