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Tender pieces of mutton slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic is rich, flavorful, and perfect for a special meal, best enjoyed with naan or roti.
For 4 servings
Marinate the Mutton (2-5 minutes prep, 30 minutes rest)
Sauté Aromatics and Onions (15-18 minutes)
Build the Masala Base (8-10 minutes)
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Tender pieces of mutton slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic is rich, flavorful, and perfect for a special meal, best enjoyed with naan or roti.
This north_indian recipe takes 90 minutes to prepare and yields 4 servings. At 393.84 calories per serving with 37.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bhuna the Mutton (10-12 minutes)
Pressure Cook to Tenderness (25-30 minutes)
Finish and Garnish (3-5 minutes)
Replace mutton with bone-in chicken pieces to make Bhuna Chicken. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Add 2-3 slit green chilies along with the tomatoes for an extra kick of heat.
For a richer, restaurant-style finish, stir in 1-2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking for a more wholesome meal.
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 mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The spices used, such as turmeric, ginger, and garlic, are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
One serving of Bhuna Mutton (approximately 340g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.
Bhuna Mutton can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and Vitamin B12. However, it is also high in saturated fat. To make it healthier, use leaner cuts of mutton and control the amount of ghee.
The best cuts for Bhuna Mutton are from the shoulder, leg, or ribs (chops). These bone-in cuts have a good balance of meat and fat, which keeps the mutton moist and adds immense flavor to the gravy.
Yes, you can. Follow the recipe in a heavy-bottomed pot or Dutch oven. After the 'bhuna' step, add 2 cups of hot water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. Check occasionally and add more hot water if needed.
After pressure cooking, if the gravy is watery, simply cook the curry uncovered on medium-high heat for 5-10 minutes. The excess water will evaporate, and the gravy will thicken to the desired consistency.
Absolutely! Bhuna Mutton tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.