Mutton Bhuna Masala

Mutton Bhuna Masala Recipe

5 from 1 vote

Mutton Bhuna Masala

Bhuna Gosht Mutton masala is a popular Indian recipe. This is a spicy curry dish. In this recipe the mutton is cooked in its own juices till it gets a beautiful dark brown color. Mutton Bhuna Gosht is best enjoyed with Rumali Roti or Naan.


  • 500GramMutton ( बकरे का मांस )
  • 2PcsOnion ( प्याज )medium size, finely chopped
  • 3tbsptomato puree ( टमाटर का गाढ़ा गूदा )
  • 200GramWhisked Curd ( फेटा हुआ दही )
  • 1tbspGarlic Paste ( लहसून का पेस्ट )
  • 2tea spoonLemon Juice ( नींबू का रस )
  • 1 1/2tbspGinger Paste ( अदरक का पेस्ट )
  • 2PcsSlit Green Chili ( चीरा हुआ लाल मिर्च )
  • 2 - 3PcsBay leaf ( तेज पत्ता )
  • 1 1/2tea spoonRed Chili Powder ( लाल मिर्च पाउडर )
  • 1tea spoonTurmeric Powder ( हल्दी पाउडर )
  • 1tbspCoriander Powder ( धनिया पाउडर )
  • 1 1/2tbspGaram Masala Powder ( गरम मसाला पाउडर )
  • 1tea spoonBlack Pepper Powder ( काली मिर्च पाउडर )
  • 1tea spoonCumin Seeds (जीरा)
  • 1tea spoonBlack Cumin ( शाह जीरा )
  • 1tbspFenugreek Leaves ( कसूरी मेथी )
  • 200GramClarified Butter ( घी )or Oil
  • Salt to taste ( नमक स्वाद अनुसार )
  • 1tbspChopped fresh Coriander Leaves ( ताजा काटा हुआ धनिया पत्ती )for garnish


  1. Clean the mutton and pat dry.
  2. In a bowl mix together mutton pieces, lemon juice and salt.
  3. Wait for 5 mins and then heat 1 tblsp of ghee / oil in a heavy bottom pan or kadai and pan fry the mutton pieces till they are slight tender and soft.
  4. Take them out and marinate them with whisked curd. Keep it aside for 15 mins.
  5. Now heat the remaining ghee in the same kadai and add the bay leaf, cumin seeds ad shai jeera seeds.
  6. When they begin to sputter add the chopped onions.
  7. Saute till the onions turn dark golden in color.
  8. Add ginger garlic paste and cook till all the raw smell disappers.
  9. Add the tomato puree and cook till the oil separates.
  10. Now add all the spice powders - Turmeric, Coriander, Black Pepper and salt.
  11. Reduce the flame and add the marinated mutton pieces and green chilles and saute further for 10 minutes till all the masala is evenly coated on the muttonpieces.
  12. Add 3/4 cup of warm water, cover and let the mutton simmer till it is fork ready and done.
  13. Keep stiring occasionally to check so that masala does not get burnt.
  14. Once done add the garam masala and dried kasuri methi powder and mix well.
  15. Take it out and garnish coriander leaves.
  16. Serve the mutton bhuna masala hot with Naan or Rumali Roti, green chutney and onion salad.
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,

1 Comment

  • Punam-ji, Nice recipes. Is Shah Jira black onion seed or black cumin? Do you know any alternative South Asian names for it?

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