Mutton Bhuna Masala | Hyderabadi Bhuna Gosht recipe

Mutton Bhuna Masala Recipe

Mutton Bhuna Masala Recipe
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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.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 415kcal
Author: Punam Paul


  • 500 grams mutton (बकरे का मांस)
  • 2 pieces onion (प्याज) medium size, finely chopped
  • 3 tablespoon tomato puree (टमाटर का गाढ़ा गूदा)
  • 200 gram whisked curd (फेटा हुआ दही)
  • 1 tablespoon garlic paste (लहसून का पेस्ट)
  • 2 teaspoon lemon juice (नींबू का रस)
  • 1 1/2 tablespoon ginger paste (अदरक का पेस्ट)
  • 2 pieces slit green chili (चीरा हुआ हरी मिर्च)
  • 2 - 3 pieces bay leaf (तेज पत्ता)
  • 1 1/2 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1 teaspoon turmeric powder (हल्दी पाउडर)
  • 1 tablespoon coriander powder (धनिया पाउडर)
  • 1 1/2 tablespoon garam masala powder (गरम मसाला पाउडर)
  • 1 teaspoon black pepper powder (काली मिर्च पाउडर)
  • 1 teaspoon cumin seeds (जीरा)
  • 1 teaspoon black cumin seeds (शाह जीरा)
  • 1 tablespoon dry fenugreek leaves (कसूरी मेथी)
  • 200 grams clarified butter (घी) or Oil
  • salt to taste (नमक स्वाद अनुसार)
  • 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती) for garnish


How to Make Mutton Bhuna Masala

  • Clean the mutton and pat dry.
  • In a bowl mix together mutton pieces, lemon juice and salt.
  • 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.
  • Take them out and marinate them with whisked curd. Keep it aside for 15 mins.
  • Now heat the remaining ghee in the same kadai and add the bay leaf, cumin seeds ad shai jeera seeds.
  • When they begin to sputter add the chopped onions.
  • Saute till the onions turn dark golden in color.
  • Add ginger garlic paste and cook till all the raw smell disappers.
  • Add the tomato puree and cook till the oil separates.
  • Now add all the spice powders - Turmeric, Coriander, Black Pepper and salt.
  • 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.
  • Add 3/4 cup of warm water, cover and let the mutton simmer till it is fork ready and done.
  • Keep stiring occasionally to check so that masala does not get burnt.
  • Once done add the garam masala and dried kasuri methi powder and mix well.
  • Take it out and garnish coriander leaves.
  • 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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