Mutton Bhuna Recipe is slowly cooked in a semi-dry gravy made of onions, yoghurt, and spices in the well-known North Indian and Pakistani dish known as “Mutton Bhuna Gosht.” It is a filling dish with a strong, complex flavour profile.
The meat in bhuna gosht is usually juicy and tender, with a rich gravy to accompany it. Cumin, turmeric, coriander, and chilli powder are just a few of the spices used in the dish, which give it a warm, earthy flavour. Yoghurt helps to tenderise the meat while also giving the dish a slight tang. Among other side dishes, Bhuna Gosht pairs well with naan, roti, rice, and vegetables. It is also a great dish to serve to a crowd because of how easy it is to prepare and how much can be made at once.
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About Mutton Bhuna Recipe (Bhuna Gosht Masala)
The words “fried” and “mutton or lamb” are bhuna and gosht, respectively. A popular North Indian and Pakistani dish called Bhuna Gosht Recipe (Mutton Bhuna Recipe) involves cooking pieces of mutton in a mouthwatering semi-dry gravy made with lots of onions, yogurt, and spices.
It is best served with naan, Kashmiri roti, rumali roti, or tawa paratha.
Traditionally, mutton bhuna gosht was prepared in a pot over a low flame. For hours, the mutton was simmered in its own juice, until the meat literally fell off the bones.
Now that stovetop pressure cookers and instant pots are readily available, preparing this dish is simple without sacrificing flavor.
I’m going to show you how to cook using both a stovetop pressure cooker and an instant pot. Pick the option that best suits you.
This gluten-free recipe is simple to double or triple. I used my 6-quart instant pot, which is equivalent to a 3-liter pressure cooker. Use an 8-quart instant pot (or a 5-liter pressure cooker) if you want to double or triple the recipe. The duration of pressure cooking won’t change.
Why make Mutton Bhuna Gosht in Instant Pot?
There are many reasons to make Mutton Bhuna Gosht in an Instant Pot, including:
Convenience: The Instant Pot is a convenient way to cook Mutton Bhuna Gosht because it does all the work for you. You simply add the ingredients to the pot, set the timer, and wait for the dish to cook. This is especially helpful on busy weeknights when you don’t have a lot of time to spend in the kitchen.
Speed: The Instant Pot cooks Mutton Bhuna Gosht much faster than traditional methods, such as cooking it on the stovetop or in a slow cooker. This is because the Instant Pot uses pressure to cook food, which reduces the cooking time significantly.
Flavor: The Instant Pot does not sacrifice any flavor when cooking Mutton Bhuna Gosht. In fact, many people say that Mutton Bhuna Gosht cooked in an Instant Pot is just as flavorful, if not more flavorful, than Mutton Bhuna Gosht cooked by traditional methods.
Ease of use: The Instant Pot is very easy to use. Even if you are new to cooking, you can easily make Mutton Bhuna Gosht in an Instant Pot.
Overall, the Instant Pot is a great way to cook Mutton Bhuna Gosht because it is convenient, fast, flavorful, and easy to use.
Here is a bonus reason:
Energy efficiency: The Instant Pot is a very energy-efficient appliance. It uses less energy to cook food than traditional methods, such as cooking on the stovetop or in a slow cooker. Using an Instant Pot can help you slash your energy bills.
What are the different spices used in Bhuna Gosht?
Usually, Bhuna Gosht contains the following spices:
Bhuna Gosht’s flavour is warm and earthy thanks to the cumin powder.
Bhuna Gosht is brightly coloured and has a mildly sweet, earthy flavour thanks to the addition of turmeric powder.
Bhuna Gosht’s nutty and citrusy flavour is contributed by coriander powder.
Giving Bhuna Gosht its heat is red chilli powder. The quantity of red chilli powder can be changed to suit your preferences.
In Indian cuisine, a mixture of spices known as garam masala powder is frequently used. Black peppercorns, cloves, cardamom pods, cinnamon sticks, cumin seeds, coriander seeds, and black peppercorns are frequently found in it. Bhuna Gosht has a rich, complex flavour thanks to the garam masala powder. You may also want to include the following spices in your Bhuna Gosht in addition to the ones already mentioned above:
Ginger-garlic paste: Ginger-garlic paste gives Bhuna Gosht a spicy, flavorful kick.
Bay leaves: Bay leaves give Bhuna Gosht an aromatic and slightly sweet flavour.
Cinnamon stick: Bhuna Gosht is given a warm, sweet flavour by the addition of a cinnamon stick.
Green cardamoms: Green cardamoms give Bhuna Gosht a mildly floral and sweet flavour.
To your liking, you can change the proportions of each spice. Try out various spice blends to determine which one you like best.
What does Bhuna Gosht taste like?
A well-liked North Indian and Pakistani dish called bhuna gosht is made with mutton or lamb and is slowly cooked in a semi-dry gravy made of onions, yogurt, and spices. It has a robust, complex flavor profile and is a hearty and flavorful dish.
Bhuna Gosht typically features thick, flavorful gravy and juicy, tender meat. The dish has a warm, earthy flavor thanks to the spices used, which include cumin, turmeric, coriander, and chili powder. The yogurt gives the dish a little tang and helps to tenderize the meat.
Bhuna Gosht is an all-around delicious and filling dish that is ideal for a special occasion or a weeknight meal. It tastes best when paired with rice, naan, or roti.
To describe the flavor of Bhuna Gosht in more detail, read on:
Warm and earthy: The curry’s earthy flavor comes from the turmeric and cumin.
Yogurt gives the food a slight tanginess.
Spicy: Although the dish has some heat from the chili powder, it is not overly hot.
Rich and complex: The dish’s flavor profile is rich and complex thanks to the slow cooking method and the spices used.
The main attraction is the tender, juicy, and flavorful lamb or mutton.
What are some variations of Bhuna Gosht?
There are numerous Bhuna Gosht variations, but a few of the most well-liked ones are as follows:
In this variant, chicken is used in place of mutton or lamb to make bhuna gosht.
Beef Bhuna Gosht: In this variant, beef is used in place of mutton or lamb.
Vegetable Bhuna Gosht: Instead of using meat, this variation uses vegetables. Potatoes, carrots, peas, and cauliflower are common vegetables to use in Vegetable Bhuna Gosht.
Dry Bhuna Gosht: This variant, unlike traditional Bhuna Gosht, uses less liquid, making for a drier dish. With naan or roti, dry Bhuna Gosht is frequently served.
Wet Bhuna Gosht: This variation uses more liquid than the standard Bhuna Gosht, making the dish wetter overall. Rice is frequently served with moist bhuna gosht.
Spiced Bhuna Gosht: This variation uses more spices, giving the dish a richer flavor. Spiced Bhuna Gosht is frequently seasoned with garam masala, black pepper, and cloves.
Creamy Bhuna Gosht: This variation produces a dish that is richer and creamier because it is made with cream or yogurt. Naan or roti are frequently served with creamy Bhuna Gosht.
Additionally, you can experiment with various cooking techniques to make your own special version of bhuna gosht. For instance, you might try making Bhuna Gosht in an Instant Pot or a slow cooker. Bhuna Gosht could also be prepared in a clay pot or tandoori oven.
What is the ‘Bhuna’ process?
The magic happens right here! The ingredients start to disintegrate while being sautéed, creating a wonderfully thick and textured masala that also browns the meat. Winning! The name of this dish comes from the ‘Bhuna’ process. The curry had to be dried out until it was extremely dry and concentrated, which required a lot of vigorous stirring and sauteing.
Depending on how much water you have to dry out, the sautéing procedure doesn’t take very long. In a lot of Pakistani and Indian cooking, this stage is crucial because it’s where the flavors really develop and the texture really unites. By the time the bhuna process is complete, if the curry is too dry for your taste, you can add back some water to loosen it; I also do this. Just the whole process of completely drying it out is necessary for the flavor and texture.
What can I serve with Bhuna Gosht?
With chapattis and a side of salad, chutney, or raita, enjoy this delectable dish!
Using whole wheat flour, chapattis are an Indian flatbread. They frequently accompany numerous Indian dishes, just like this one.
The addition of a salad is a delectable way to boost the meal’s nutritional content and freshness. Toppings like tomatoes, cucumbers, and onions can be added in addition to your preferred salad greens.
Spices, fruits, and vegetables are combined to make chutneys, a type of Indian condiment. Utilizing them will greatly enhance the complexity and flavor of your food.
Indian foods prepared with a lot of spice are frequently served with raita, a yogurt-based sauce. It is an excellent way to give your food a little creaminess and to soothe your mouth matter which side dishes you decide to serve with this delicious dish, you will undoubtedly enjoy it!
How to store and reheat Bhuna Gosht?
Bhuna Gosht should be placed in an airtight container after it has completely cooled. For up to 3 days in the fridge or two months in the freezer, you can store it that way.
Bhuna Gosht can be reheated by simply thawing it from frozen in the refrigerator for the night. Then, reheat it on the hob for a final time over medium heat, stirring occasionally. Bhuna Gosht can also be thoroughly heated by microwaving it in short intervals while stirring in between.
Bhuna Gosht can be heated up and stored using the following advice:
In order to prevent the Bhuna Gosht from drying out while being stored in the refrigerator, make sure the container is airtight.Bhuna Gosht can be frozen; however, to make it simpler to thaw and reheat, divide the dish into small containers or freezer bags.
If Bhuna Gosht is sticking to the pan while being reheated, add a little water or broth to the pan.
When reheating Bhuna Gosht, be mindful not to overcook it as this can result in dryness and toughness in the meat.
882 kcal; 17g of carbohydrates; 40g of protein; 72g of fat; 27g of saturated fat; 7g of polyunsaturated fat; and 30g of monounsaturated fat; 170 mg of cholesterol; 1465 mg of sodium; 746 mg of potassium; 4g of fibre; 6g of sugar; 337 IU of vitamin A; 10mg of vitamin C; 115 mg of calcium; and 5mg of iron.
How to make mutton bhuna recipe
Hare the perfect mutton bhuna recipe step by step guide:
mutton bhuna recipe Ingredients
1 kg mutton or lamb, cut into 1-inch pieces
2 large onions, sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chili powder
½ tbsp garam masala powder
½ cup yogurt
¼ cup oil
Salt to taste
mutton bhuna recipe Instructions
A big pot or Dutch oven should be heated with the oil on medium.
For about 5 minutes after adding them, cook the onions until they are soft.
After one more minute, stir in the ginger-garlic paste.
Brown the mutton or lamb on all sides after adding it to the pan.
Mix well before adding the garam masala, cumin, red chili, coriander, and turmeric powders.
Yogurt and tomatoes should be combined thoroughly.
Add salt to your liking.
The mixture should be brought to a boil before being simmered for a couple of hours, or until the meat is tender, on low heat with the lid on.
Serve immediately with rice, vegetables, naan, or roti.
Mutton Bhuna Recipe Some Pro Tips
You can marinate the mutton or lamb in yoghurt and spices for an entire night before cooking for a deeper flavour.
Before adding the yoghurt to the pot, you can add a tablespoon of cornflour or flour if you prefer a thicker gravy.
To the Bhuna Gosht, you can also add additional vegetables like potatoes, carrots, or peas.
Simply prepare the Bhuna Gosht per the directions above, then allow it to completely cool before assembling the dish. The Bhuna Gosht can be kept in the freezer for up to two months or in the refrigerator for up to three days if it is kept in an airtight container. Reheat the Bhuna Gosht on the stovetop or in the microwave when you’re ready to serve.
Read More Delicious Recipe
Mutton Bhuna Recipe
- 1 kg mutton or lamb, cut into 1-inch pieces
- 2 large onions, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp red chili powder
- ½ tbsp garam masala powder
- ½ cup yogurt
- ¼ cup cup oil
- Salt to taste
- A big pot or Dutch oven should be heated with the oil on medium.
- For about 5 minutes after adding them, cook the onions until they are soft.
- After one more minute, stir in the ginger-garlic paste.
- Brown the mutton or lamb on all sides after adding it to the pan.
- Mix well before adding the garam masala, cumin, red chilli, coriander, and turmeric powders.
- Yoghurt and tomatoes should be combined thoroughly.
- Add salt to your liking.
- The mixture should be brought to a boil before being simmered for a couple of hours, or until the meat is tender, on low heat with the lid on.
- Serve immediately with rice, vegetables, naan, or roti.
Before adding the yoghurt to the pot, you can add a tablespoon of cornflour or flour if you prefer a thicker gravy. To the Bhuna Gosht, you can also add additional vegetables like potatoes, carrots, or peas. Simply prepare the Bhuna Gosht per the directions above, then allow it to completely cool before assembling the dish. The Bhuna Gosht can be kept in the freezer for up to two months or in the refrigerator for up to three days if it is kept in an airtight container. Reheat the Bhuna Gosht on the stovetop or in the microwave when you’re ready to serve.
What is Bhuna Gosht?
A well-liked North Indian and Pakistani dish called bhuna gosht is made with mutton or lamb and is slowly cooked in a semi-dry gravy made of onions, yoghurt, and spices.
What is Bhuna Gosht made of?
The words “fried” and “mutton or lamb” are bhuna and gosht, respectively. In the well-known North Indian and Pakistani dish known as Bhuna Gosht (Mutton Bhuna), pieces of mutton are cooked in a mouthwatering semi-dry gravy made with lots of onions, yoghurt, and spices.
What Flavour is bhuna?
The use of tamarind in the sauce gives Bhuna’s highly spiced but relatively mild curry some tang and lots of personality. In order to make a dark, brown paste, onions, garlic, and other spices are first fried in hot oil, hence the name of the cooking method.
What is the difference between curry and bhuna?
When a curry is prepared with an additional layer of spices, it is referred to as bhuna. This method of cooking is a little more forceful than traditional curry. It has a flavour that is quite distinct from mild curry because it is made with strong spices. Richer and hotter describe the flavour.
Is bhuna a popular curry?
Bhuna curry is one of the most well-known Indian foods, and is particularly popular in the country’s northern regions. A cooking method known as “bhuna” involves roasting and cooking spices in oil to bring out their flavours.