Kala Ghost | Mutton Kala Bhuna Recipe

Mutton Kala Bhuna

Kala Ghost Recipe

Mutton Kala Bhuna Recipe is a mouth watering delicacy with a host of spices. Learn to make this simple and delicious Kala Ghost dish at home.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Indian
Servings: 8 People
Calories: 2793kcal
Author: Punam Paul

Ingredients

for Marination

  • 2 Kilogram mutton (बकरे का मांस) with bones and fat
  • 1 cup chopped onion (कटा हुआ प्याज)
  • 3 pieces bay leaf (तेज पत्ता)
  • 3 pieces black cardamom (बडी इलायची)
  • 7-8 inch cinnamon stick (दालचीनी)
  • 3-4 pieces star anise (चक्र फूल)
  • 3-4 pieces green cardamom (छोटी इलायची)
  • 6-7 pieces cloves (लौंग)
  • 1 teaspoon black pepper (काली मिर्च)
  • 6-7 pieces cubeb (कबाबचीनी)
  • 1/2 cup fried brown onion (तला हुआ भूरा प्याज) or 3 pieces medium size onion
  • 1 tablespoon red chili powder (लाल मिर्च पाउडर)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 2 tablespoon coriander powder (धनिया पाउडर)
  • 1 tablespoon salt (नमक)
  • 1 tablespoon ginger paste (अदरक का पेस्ट)
  • 1 tablespoon garlic paste (लहसून का पेस्ट)
  • 1/2 cup mustard oil (सरसों का तेल)

Other Masala

  • 1/2 teaspoon black pepper powder (काली मिर्च पाउडर)
  • 1/4 teaspoon nutmeg powder (जायफल पाउडर)
  • 1-2 petals mace (जावित्री)
  • 1/2 teaspoon roasted cumin seed's powder (भुना हुआ जीरा पाउडर)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1/2 teaspoon wild celery powder (अजमोद पाउडर)

for Tempering

  • 1 cup mustard oil (सरसों का तेल)
  • 1/2 cup chopped onion (कटा हुआ प्याज)
  • 1 tablespoon finely chopped garlic (बारीक कटा हुआ लहसून)
  • 1 tablespoon finely chopped ginger (बारीक़ कटा हुआ अदरक)
  • 6-7 pieces whole red chilies (खड़ा लाल मिर्च)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1/2 teaspoon wild celery powder (अजमोद पाउडर)

Instructions

How to prepare Brown Onion for Mutton Kala Bhuna

  • Chop the onion into fine uniform size thin slices. 
  • Put 1 cup oil over medium high flame, when the oil is hot enough put the slices onions into it and fry till they become translucent.
  • When the onions turn translucent switch the flame to low and fry till they turn brown. When the onions turn brown, drain them out of oil and transfer them over kitchen towel to dry up.
  • To get detailed instruction for preparing brown onions click here.

How to Marinate Mutton to Prepare Mutton Kala Bhuna

  • Take a large pan and put the mutton pieces into into it. Now to it add 1 cup chopped onion, 2-3 bay leaves (split into small pieces), 3 black cardamom, 7 to 8 pieces of 1 inch cinnamon stick, 3 to 4 star anise, 3 to 4 green cardamom, 6 to 7 cloves, 1 teaspoon whole black pepper, 6 to 7 cubeb and half cup fried brown onion.
  • Further add 1 tablespoon red chili powder, half teaspoon turmeric powder, 2 tablespoon coriander powder, 1 tablespoon salt, 1 tablespoon ginger paste and 1 tablespoon garlic paste. Now add 1 cup left over oil used for preparing brown onion (this is best to add here, as it has flavor of onions in it). Cover it and put aside for half an hour.

How to Make Mutton Kala Bhuna

  • Now put marinated mutton over high flame to cook it covered for 7-8 minutes on high flame. Occasionally open the cover and flip the mutton pieces from bottom after every 1-2 minutes then cook again with closed lid. Flipping the mutton pieces after every 1-2 minutes is must otherwise the spices will get burnt from bottom. After rotating the mutton pieces from bottom, cover the lid. this will help in cooking the mutton pieces over steam.
  • After 7-8 minutes cooking over high flame you will observe moisture gets separated from the mutton pieces. You might have noticed we have not added any water in it till now.
  • Fry the mutton for 10-15 minutes more till you see that oil is getting separated from the meat. The frying process will be same as above i.e. occasionally flip and rotate the mutton pieces from bottom then again cooking with covering the lid.
  • Now you will find color of mutton has turned brown. Add black pepper powder, nutmeg powder, roasted cumin seed's powder, wild celery powder and garam masala powder. Also tear the mace in small peaces and add to it. Mix well stirring constantly for a minute or two.
  • Now turn the flame to low and let it cook covered.

for Tempering

  • In another pan add 1 cup mustard oil. Now add half cup chopped onion and fry it over high flame till onions become translucent.
  • Add finely chopped garlic and fry till onions turn golden. Now add finely chopped ginger, whole red chilies and fry it till onions turn brown.
  • As soon as the onions turn brown, pick out some pieces of hot mutton pieces from the other pan and put them into this pan. Immediately cover the lid tightly. Tightly covering this pan with your hand and shake this pan a little. This will transfer the aroma of mutton pieces into the oil.
  • After shaking a little keep it covered for a minute. After a minute open the lid again mix well. Now transfer all the items of this pan to the other pan having rest of mutton pieces. Immediately switch the flame to medium.
  • Mix well and cook it covered for another 5 minutes.
  • After 5 minutes open the lid and cook open stirring the mutton pieces continuously, until mutton pieces become tender and oil separates. 
  • After this process you will find the real dark brown color of mutton pieces desired by you. Now add half teaspoon garam masala powder and half teaspoon wild celery powder mix well and cook for another minute.
  • Now cover the lid and cook for another 5 minutes and then switch off the flame.

Accomplishment:

  • Your mutton kala bhuna is ready to serve hot with naan or tandoori rotis or lachha paratha.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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