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.
Course Main Course
Cuisine Indian
Prep Time 10minutes
Cook Time 1hour20minutes
Total Time 1hour30minutes
Servings 4People
Calories 415kcal
Author Punam Paul
Ingredients
500gramsmutton (बकरे का मांस)
2piecesonion (प्याज)medium size, finely chopped
3tablespoontomato puree (टमाटर का गाढ़ा गूदा)
200gramwhisked curd (फेटा हुआ दही)
1tablespoongarlic paste (लहसुन का पेस्ट)
2teaspoonlemon juice (नींबू का रस)
1 1/2tablespoonginger paste (अदरक का पेस्ट)
2piecesslit green chili (चीरा हुआ हरी मिर्च)
2 - 3piecesIndian bay leaf (तेज पत्ता)
1 1/2teaspoonred chili powder (लाल मिर्च पाउडर)
1teaspoonturmeric powder (हल्दी पाउडर)
1tablespooncoriander powder (धनिया पाउडर)
1 1/2tablespoongaram masala powder (गरम मसाला पाउडर)
1teaspoonblack pepper powder (काली मिर्च पाउडर)
1teaspooncumin seeds (जीरा)
1teaspooncaraway seeds (शाह जीरा)
1tablespoondry fenugreek leaves (कसूरी मेथी)
200gramsclarified butter (घी)or Oil
salt to taste (नमक स्वाद अनुसार)
1tablespoonchopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)for garnish
Instructions
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 tablespoon of ghee or oil in a heavy bottom pan or Kadai and pan fry the mutton pieces till they are slightly 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 kadhai and add the bay leaf, cumin seeds, and shahi jeera seeds.
When they begin to splutter add the chopped onions.
Saute till the onions turn dark golden in color.
Add ginger-garlic paste and cook till all the raw smell disappears.
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 chilies and saute further for 10 minutes till all the masala is evenly coated on the mutton pieces.
Add 3/4 cup of warm water, cover it, and let the mutton simmer till it is fork ready and done.
Keep stirring 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 along with green chutney and Onion and Salad.