Mutton Bhuna or Bhuna Gosht is a classic Indian meat preparation where tender pieces of goat are slow-cooked with spices and onions to create a thick, flavourful gravy. The key to this dish lies in the 'bhuna' process, which involves patiently searing the meat with the masala until the oil separates. Paired with a side of hot rotis or steamed rice, Mutton Bhuna makes a rich, satisfying meal for any occasion.
Sunrise tip: For an extra kick of heat and an appetising red hue, add ½ tsp of fiery hot Mathania red chilli powder along with the Kashmiri chilli powder.
Time: 2 minutes
Heat Sunrise Mustard Oil in a heavy-bottomed pan. Once hot, add the whole garam masala and whole black pepper.
Sauté for 1-2 minutes until they crackle and release their aroma.
Time: 8 minutes
Increase the heat to high and add the mutton pieces to the pan. Sear the meat, stirring occasionally, for 5-6 minutes to brown it evenly on all sides.
Time: 10 minutes
Add the sliced onions to the pan and fry on medium heat, stirring often, for about 10 minutes or until they turn golden brown.
Time: 5 minutes
Lower the heat to medium and stir in the ginger-garlic paste, diced tomatoes and sauté for 3-5 minutes until the raw smell disappears.
Time: 15 minutes
Take a small bowl of sour curd separately, add Sunrise Meat Masala, Sunrise Kashmiri Mirch powder, salt to taste, stir constantly.
Pour this paste in the pan and stir well while cooking for 10-15 minutes.
Time: 15 minutes
Add alubukhara to the pan and cook by covering the pan for 15 minutes.
Sprinkle some water if the gravy looks too dry. By the end, the gravy should be thick and clingy.
Time: 1 minute
Transfer the Mutton Bhuna to a serving bowl and garnish with finely chopped coriander leaves.
Serve piping hot with naan, roti or steamed basmati rice on the side.
Side Dish: Jeera rice, Rumali roti
Accompaniment: Kachumber salad, Mint raita