Bhuna Mutton

Name: Bhuna Mutton
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 700 g mutton (bone-in pieces, cleaned); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mustard oil; 2 pcs bay leaf; 1 tsp cumin seeds; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (small piece); 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(147)

TASTE SCORE

9/10

Bhuna mutton is a rich, slow-cooked Indian meat dish where mutton is cooked down with onions, yogurt, tomatoes, and whole spices until the masala clings to every piece. Deeply savory and aromatic, it pairs beautifully with roti or jeera rice.

PREP

20m

COOK

75m

SERVES

1 KATORI

632 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the mutton and masala ingredients.
1.Clean the mutton pieces and let excess water drain off.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth.
4.Keep the ginger-garlic paste, green chili, and dry spices ready near the stove.
saute · ~2 min
Heat the oil and fry the whole spices.
1.Heat mustard oil in a heavy pan over medium heat until lightly smoking.
2.Lower the heat slightly and add bay leaf, cumin seeds, green cardamom, cloves, and cinnamon.
3.Cook for 20 to 30 seconds until fragrant.
TIPLet mustard oil reach a light smoking point first so its sharp raw taste mellows.
saute · ~10 min
Cook the onions until deep golden.
Add the sliced onions and cook over medium heat, stirring often, until they turn deep golden brown. This builds the dark, roasted flavor that gives bhuna mutton its character.
TIPKeep the heat at medium and stir often so the onions brown evenly without burning.
saute · ~6 min
Add ginger-garlic paste, chili, and tomatoes.
1.Add the ginger-garlic paste and slit green chili to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add the chopped tomatoes and cook until they soften and start breaking down.
saute · ~5 min
Cook the ground spices with yogurt.
1.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
2.Mix well and cook for 30 seconds.
3.Lower the heat and add the whisked yogurt gradually, stirring continuously.
4.Cook until the masala looks thick and glossy.
TIPAdd the yogurt on low heat and stir steadily so it stays smooth and does not split.
saute · ~15 min
Bhuno the mutton in the masala.
Add the mutton pieces and mix well so every piece is coated. Cook on medium to medium-high heat, stirring often, until the meat changes color and the masala starts clinging to it with a roasted look.
TIPThis bhuno stage is the heart of the dish, so do not rush it. Good browning gives the curry its deep flavor.
simmer · ~50 min
Add hot water and cook until tender.
Pour in the hot water, mix, and cover the pan. Cook on low heat until the mutton is tender and the gravy reduces to a thick masala that coats the meat, stirring every 10 to 12 minutes.
TIPAdd only a little water. Bhuna mutton should stay thick and clingy, not loose and soupy.
garnish · ~2 min
Finish with coriander leaves.
Uncover the pan and cook a few more minutes if needed to tighten the masala. Sprinkle coriander leaves over the mutton and mix lightly.
serve
Serve the bhuna mutton hot.
Serve hot with roti, naan, or jeera 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
Use a heavy-bottomed pan or kadhai so the onions and masala bhuno evenly without catching.
2
Brown the onions to a deep golden, not just soft; this is what gives bhuna mutton its dark, roasted base.
3
Add the whisked yogurt on low heat in batches, stirring constantly, to prevent splitting in the masala.
4
During the bhuno stage, scrape the pan as the masala sticks lightly; those browned bits deepen the flavor.
5
If the masala dries before the mutton is tender, add only small splashes of hot water to keep it thick.
6
Bone-in mutton needs patient simmering; it is ready when a piece yields easily to a fork but still holds shape.
7
Bhuna mutton tastes even better after a few hours of rest, when the spices settle into the meat.

RECIPE VARIATIONS

Adapt it for your goals.

pressure cooker

Pressure-cooker

Use a pressure cooker after the bhuno stage to tenderize tougher mutton faster while keeping the same rich masala.

spicier

Spicier

Increase green chilies or red chili powder for a hotter North Indian style with more bite.

boneless

Boneless

Use boneless mutton for easier eating and slightly quicker cooking, though bone-in gives fuller flavor.

drier bhuna

Drier-bhuna

Reduce the final gravy further until the masala almost fries onto the meat for a more intense, semi-dry finish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Mutton and yogurt make this a satisfying dish with substantial protein that can help keep meals filling.

✓

Contains Warming Spices

Ginger, garlic, cumin, cloves, and cinnamon add aroma along with plant compounds commonly used in traditional Indian cooking.

✓

Moderate Use of Fat

The recipe uses a relatively small amount of mustard oil for a meat curry, relying on bhunoing for flavor concentration.

QUESTIONS?

Frequently asked questions

This usually happens if the heat is too high or the yogurt is added too quickly. Lower the heat, whisk the yogurt well, and stir continuously as you add it.