Bhuna Gosht (Mutton Bhuna)
Bhuna Gosht (Mutton Bhuna)
 
Prepare time: 20 min
Cook: 1 hour 20 min
Ready in: 1 hour 40min

Best Bhuna Gosht Recipe

Bhuna Gosht or Mutton Bhuna is a conventional Indian Mutton recipe typically made with goat’s lamb. To make this dish, sheep is cooked with a mix of various flavors which adds to the lavishness of the curry. Here is the manner by which to make it.

Bhuna Gosht (Mutton Bhuna)

What is Bhuna Gosht?

It is Mutton or sheep cooked in an onion based sauce.

Bhuna implies seared. In this dish, sheep pieces are cooked with bunches of onion and flavors until everything is pleasantly cooked together and comes as a lip-smacking sauce.

The dish is cooked till all the juices of sheep are delivered and blended in with the flavors to give a marginally dry smooth sauce.

On the off chance that you are facilitating a Daawat or a great lunch or supper, at that point this Mutton Bhuna absolutely must be on the menu.

Bhuna Gosht is such a dish that it would have an enduring effect at the forefront of everybody’s thoughts and they would adore you more for serving them something so credible and satisfying!

Following is its formula, read on!

Bhuna Gosht (Mutton Bhuna)

Serving Suggestions

Like Shalgam Gosht, Railway Mutton Curry, Mutton Rogan Josh or some other Mutton curry besides, Bhuna Gosht can be eaten alongside any flatbread, for example, Phulka, Lachcha Paratha, Naan or plain Parathas.

Bhuna Gosht (Mutton Bhuna)

Bit by bit Recipe

Warmth mustard oil in a weight cooker. At the point when it is hot, add squashed cloves, dark peppercorns, dark cardamom, green cardamom, straight leaf, javitri and cinnamon and fry for a couple of moments.

Add onions and green chilies and fry until they turn marginally earthy colored.

Add ginger and garlic and fry till onions turn brilliant earthy colored.

Presently add sheep and cook on high warmth for 3-4 minutes.

Add ½ cup water and salt to taste to the cooker.

Put on the cover of the weight cooker and cook till lamb is practically done. Eliminate the cooker from the warmth and let it cool. Eliminate the cover of the weight cooker.

Add curd, red bean stew powder, turmeric powder, coriander powder and seared onion in the lamb.

Cover with a normal top and cook on low fire till oil isolates and masala is pleasantly sautéed.

Add garam masala powder and new coriander and blend well.

Bhuna Gosht (Mutton Bhuna)

Bhuna Gosht (Mutton Bhuna)
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5 from 2 votes

Bhuna Gosht Recipe

It is a rich and tasty curry where Mutton is cooked under low warmth with different flavors.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Indian
Keyword: Bhuna Ghost Recipe, How To Make Bhuna Ghost Recipe
Servings: 4 people
Calories: 788kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 500 g Mutton (With bones)
  • 4 tbsp Mustard oil
  • 5 Clove
  • 4 Black peppercorns
  • 4 Black cardamom
  • 4 Green cardamom
  • 2 Bay leaf
  • 1 pices Javitri
  • 1 inch Cinnamon
  • 2 cup Onion (Thinly sliced)
  • 1 inch Ginger (Grated)
  • 10 cloves Garlic (Crushed)
  • 2 Green chilli (Slit into halves)
  • Salt to taste
  • ½ Curd
  • 2 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • 2 tsp Coriander powder
  • ½ cup Fried Onion
  • ½ Garam masala powder
  • 2 tbsp Fresh coriander (Chopped)

Instructions

  • Warmth mustard oil in a weight cooker.
  • At the point when it is hot, add squashed cloves, dark peppercorns, dark cardamom, green cardamom, narrows leaf, javitri and cinnamon and fry for a couple of moments.
  • Add onions and green chilies and fry until they turn somewhat earthy colored.
  • Add ginger and garlic and fry till onions turn brilliant earthy colored.
  • Presently add sheep and cook on high warmth for 3-4 minutes.
  • Add ½ cup water and salt to taste to the cooker.
  • Put on the top of the weight cooker and cook till sheep is practically done.
  • Eliminate the cooker from the warmth and let it cool.
  • Eliminate the cover of the weight cooker.
  • Add curd, red stew powder, turmeric powder, coriander powder and seared onion in the sheep.
  • Cover with an ordinary top and cook on low fire till oil isolates and masala is pleasantly seared.
  • Add garam masala powder and new coriander and blend well.
  • Serve hot with phulke or naan.

Notes

  • Utilize new delicate sheep pieces to cook this dish.
  • The pieces from the leg of the goat are the best to make curries.
  • Cook the sheep in a weight cooker until it is 80% done. Rest of the cooking should be done on low warmth.

Nutrition

  • Calories: 788kcal | Carbohydrates: 22g | Protein: 38g | Fat: 60g | Saturated Fat: 18g | Cholesterol: 147mg | Sodium: 291mg | Potassium: 896mg | Fiber: 5g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 17.7mg | Calcium: 154mg | Iron: 5.5mg

Ingredients

  • 500 g Mutton (With bones)
  • 4 tbsp Mustard oil
  • 4-5 Clove
  • 4 Black peppercorns
  • 4 Black cardamom
  • 4 Green cardamom
  • 2 Bay leaf
  • 1 piece Javitri
  • 1-inch Cinnamon
  • 2 cups Onion (Thinly sliced)
  • 1 inch Ginger (Grated)
  • 10- cloves Garlic (Crushed)
  • 2 Green chili (Slit into halves)
  • Salt to taste
  • ½ cup Curd
  • 2 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 2 tsp Coriander powder
Directions
  1. Warmth mustard oil in a weight cooker.
  2. At the point when it is hot, add squashed cloves, dark peppercorns, dark cardamom, green cardamom, narrows leaf, javitri and cinnamon and fry for a couple of moments.
  3. Add onions and green chilies and fry until they turn somewhat earthy colored.
  4. Add ginger and garlic and fry till onions turn brilliant earthy colored.
  5. Presently add sheep and cook on high warmth for 3-4 minutes.
  6. Add ½ cup water and salt to taste to the cooker.
  7. Put on the top of the weight cooker and cook till sheep is practically done.
  8. Eliminate the cooker from the warmth and let it cool.
  9. Eliminate the cover of the weight cooker.
  10. Add curd, red stew powder, turmeric powder, coriander powder and seared onion in the sheep.
  11. Cover with an ordinary top and cook on low fire till oil isolates and masala is pleasantly seared.
  12. Add garam masala powder and new coriander and blend well.
  13. Serve hot with Phulke or naan.
Notes
  • Utilize new delicate sheep pieces to cook this dish.
  • The pieces from the leg of the goat are the best to make curries.
  • Cook the sheep in a weight cooker until it is 80% done. The rest of the cooking should be done on low warmth.
Nutrition
Calories: 788kcal | Carbohydrates: 22g | Protein: 38g | Fat: 60g | Saturated Fat: 18g | Cholesterol: 147mg | Sodium: 291mg | Potassium: 896mg | Fiber: 5g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 17.7mg | Calcium: 154mg | Iron: 5.5mg

Bhuna Gosht (Mutton Bhuna)

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