Bhuna Ghosht, is a thick, rich curry made with goat meat/lamb where the meat is slow cooked with spices, simmering for long hours, till the sauce is reduced until it is so thick that it clings to the meat, making the meat appear browned.
Dishes cooked in bhuna style are very rich and aromatic. As the meat is cooked in its own juices and also because of the fierce reduction of the sauce, the flavour is concentrated and will be little on the spicier side.
To get the exact rich taste of this dish, you shouldn’t reduce the quantity of oil and ghee added. Yes this is a heavy dish, but you can make this finger licking good meal once in a while.
This flavour packed dish will go great with kulcha, parathas or naan.
Please do try out this authentic Indian dish and enjoy!
- 600 grams Indian Mutton
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 2 tbsp ghee
- 2 dried red chillies
- 1/2 tsp jeera/cumin powder
- 2 medium onions chopped
- 2 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- 1/2 tsp jeera powder
- 1 1/2 tsp coriander powder
- green chillies (optional)
- tomato puree of 1 large tomato
- 1/2 tsp crushed kasuri methi
- 1/2 tsp meat masala (optional)
- coriander leaves
- If you do not have time and want to make this, you can use a pressure cooker to cook the mutton in the first step. Instead of 45 minutes of cooking just cook for 10 minutes in the cooker till it is 3/4th done. Then follow the remaining steps as it is.
- You can use lamb too.
- Meat masala is completely optional, but it give a strong flavour to the dish.
- In a pan combine the cleaned mutton pieces, turmeric powder and salt. Pour 1/M cup of water and cook on very low flame for about 45 minutes.
- Strain the mutton, reserving the stock for later use.
- In another pan, heat 2 tbsp oil and 2 tbsp ghee. Add in the dried red chillies, and sauté for a minute. Add in jeera powder.Add in chopped onions and sauté till soft and browned.
- Add in the semi cooked mutton to this. Let it cook for 15 minutes, stirring frequently.
- Add the ginger garlic paste. Mix well.
- Next add in red chilli powder, jeera powder, turmeric powder and coriander powder. Mix well to coat the meat.
- Pour 1/2 cup of reserved mutton stock. Cook till the stock reduces and oil starts separating from the masala.
- At this point you can add in green chillies if you like. Check for salt.
- Pour in pureed tomatoes. Add in 1/2 cup of mutton stock/ water. Mix well. Cover and cook for 1/2 an hour or more till the mutton pieces are cooked through. If you have to add more more in between, add accordingly.
- Add in Kasuri methi and meat masala. Mix well. Add in chopped coriander leaves.