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    North Indian Curry
    Bhuna Gosht
    Slow-Cooked Meat
    Intermediate
    For 2 people

    Mutton Bhuna: A Rich, Slow-Cooked Delight


    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.

    Ingredients

    • Sunrise Meat Masala

      2 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Whole Garam Masala

      as needed

    • Bay Leaves

      2

    • Ginger-Garlic Paste

      2 tbsp

    • Whole Black Pepper

      6-7

    • Mutton (parboiled)

      400 g

    • Sunrise Mustard Oil

      100 ml

    • Alubukhara (dried plums)

      2-3

    • Sour Curd

      200 g

    • Tomato (diced)

      2 large

    • Onion (sliced)

      2 large

    • Salt

      to taste

    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.

     

    Steps

    Step 1: Sear the whole spices

    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.

     

    Step 2: Parboil the mutton

    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.

     

    Step 3: Add the onion slices

    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.

     

    Step 4: Add ginger-garlic paste

    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.

     

    Step 5: Mix in curd paste

    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.

     

    Step 6: Add Alubukhara

    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.

     

    Step 7: Garnish and serve

    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.

     

    Goes Best With

    • Side Dish: Jeera rice, Rumali roti

    • Accompaniment: Kachumber salad, Mint raita