Mutton Bhuna
Tender mutton pieces slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic gets its deep flavor from the 'bhuna' technique, resulting in a rich, semi-dry curry that clings to the meat.
For 4 servings
7 steps. 70 minutes total.
- 1
Step 1
- a.Marinate the mutton
- b.In a bowl, combine the mutton pieces, whisked curd (yogurt), 1 tbsp ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- c.Mix everything well to coat the mutton evenly.
- d.Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
Step 2
- a.Sauté the aromatics
- b.Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat.
- c.Once hot, add the bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30 seconds until fragrant.
- d.Add the sliced onions and fry, stirring often, until they turn a deep golden brown. This will take about 10-12 minutes and is crucial for the dish's flavor and color.
- 3
Step 3
- a.Cook the masala base
- b.Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- c.Lower the heat and add the red chili powder, coriander powder, and cumin powder. Stir for 30 seconds.
- d.Immediately add the tomato puree. Cook the masala, stirring frequently, until it thickens and oil begins to separate at the edges, about 8-10 minutes.
- 4
Step 4
- a.Bhuna the mutton
- b.Add the marinated mutton along with all the marinade to the pan.
- c.Increase the heat to high and stir-fry for 5-7 minutes, searing the mutton on all sides.
- d.Reduce the heat to medium-low, cover the pan, and continue to cook for 20-25 minutes. Stir every 5 minutes to prevent sticking. The mutton will release its juices and the masala will become very thick and fragrant.
- 5
Step 5
- a.Cook until tender
- b.Add 1 cup of hot water and the remaining 1 tsp of salt. Mix well.
- c.For Pan Cooking: Cover the pan and simmer on low heat for 50-60 minutes, or until the mutton is fork-tender. Add more hot water if the gravy becomes too dry.
- d.For Pressure Cooking: Secure the lid. Cook on high heat for 1 whistle, then reduce heat to low and cook for 15-20 minutes. Let the pressure release naturally.
- 6
Step 6
- a.Finish the dish
- b.Once the mutton is cooked, if there is excess liquid, cook uncovered on high heat for a few minutes until the gravy reaches a thick, clinging consistency.
- c.Stir in the garam masala powder and mix well.
- 7
Step 7
- a.Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in mutton pieces adds significant flavor and richness to the gravy.
- 2Don't rush the process of browning the onions. A deep, even brown color is essential for the authentic taste and dark color of Mutton Bhuna.
- 3The 'bhuna' or sautéing process is key. Be patient and allow the mutton and masalas to cook well until oil separates at each stage.
- 4Always use hot water when adding it to the curry. Cold water can toughen the meat and slow down the cooking process.
- 5For the most tender mutton, marinate it overnight in the refrigerator.
- 6Let the finished dish rest for 15-20 minutes before serving. This allows the flavors to meld together beautifully.
Adapt it for your goals.
Quick
Use a pressure cooker to cook the mutton. After the bhuna step, pressure cook for 15-20 minutes (4-5 whistles) instead of slow cooking in a pan.
high proteinHigh protein
Use boneless mutton pieces and increase the quantity to 750g for a higher protein content per serving.
spicySpicy
Add 2-3 slit green chilies along with the onions and increase the red chili powder to 2 tsp for extra heat.
dairy freeDairy free
Omit the yogurt from the marinade. You can add 1 tablespoon of lemon juice instead to help tenderize the meat.
