Bhuna gosht is a delectable braised meat dish popular in North Indian and Pakistani cuisine. If you want to make an impressive fuss- free meat dish with minimal ingredients, make this authentic bhuna gosht. This classic curry needs no marination, is made without tomatoes and is one-pot dish.
Bhuna gosht is super easy to make in pressure cooker or instant pot (to save time),
In north indian states of Lucknow and Delhi, bhuna gosht is made by browning and cooking mutton with onions, indian spices and a touch of yogurt. For this simple recipe of bhuna gosht, you need basic ingredients. The secret to its flavorful success lies in the technique.
You could hear the sound of steel spoon hitting the walls of the cooker, while mom would bhuno the meat, followed by the hissing of the pressure valve when she closed the lid for that final run. The delightful aroma of browned onions, fragrant spices, and tender meat permeated the entire house, creating an irresistible anticipation for the meal that awaited us.
WHAT IS MEANING OF BHUNA
Bhuna dishes are known for their intense and well-developed taste due to browning over a constant heat. Bhuna or Bhunai means to fry spices and onions in ghee or oil along with meat over high heat. You start with sliced onions, whole green chilies and ginger julinnes, and by the end of bhunai, a thick spice paste remains. The spice paste (bhuna masala) formed by melding of flavors has complex layers and is a thing of beauty!
Interestingly enough, a bhuna curry refers to the style of cooking used to make the dish instead of being a dish itself. Using this technique, you could make chicken bhuna, mutton bhuna masala, lamb bhuna etc.
In most of family, we have a deep fondness with bhuna dishes. Whether it is a humble vegetable dish, meat or a flavorful chicken bhuna masala, our taste buds insist on the magic of high-heat "bhuno" technique to fully approve of the rich and aromatic flavors.
The star of the bhuna gosht is the meat - typically mutton, goat, or lamb. Bone in meat is preferable. In my recipe for bhuna gosht, the base is goat meat or use mutton or lamb. It is also known as mutton bhuna, bhuna gosht masala or mutton bhuna masala.
You are going to start by browning the onions and then frying (bhuno) the meat with onions for the most part, about 12-15 minutes. Yes, it does need some patience and elbow grease, however the taste from all that searing and sautéing is impeccable.
Ingredients for Mutton Bhuna Masala
Steps for Mutton Bhuna Masala
Mutton Bhuna Masala
Ingredients
2 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Peppercorns
1 Dried Red Chilli
2 tablespoon Oil
1 tablespoon Ginger-Garlic paste
1 teaspoon Salt
1/4th teaspoon Turmeric powder
Half cup Water
Half cup Curds
1 and ½ teaspoon Kashmiri Red Chilli powder
2 teaspoon Coriander Powder
3 tablespoon Oil
1 tablespoon chopped Garlic
Some Curry Leaves
1 medium size Tomato
Half cup Fried Onions
1 teaspoon Soya Sauce
Half cup Water
1 teaspoon Kasuri Methi
Half teaspoon Garam Masala powder
Chopped Coriander leaves
Slit Green Chillies
Ginger juliennes
Steps
Dry roast 2 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1 dried red chilli and grind them into a coarse powder.
Heat 2 tablespoon oil in a pressure cooker add 1 tablespoon ginger garlic paste, one teaspoon salt, stir fry it on high flame for 2 to 3 minutes, then add 1/4th teaspoon turmeric powder, mix it add half cup water and pressure cook it on high flame till one Whistle and then on low flame till 10 to 15 minutes till mutton is tender.
When done open the lid there will be some water left in the mutton, so put it on low flame, add half cup curds, 1 and half teaspoon Kashmiri red chilli powder, two teaspoon coriander powder mix it well and fry on low flame for 2 to 3 minutes then cover and cook for 3 to 4 minutes then off the flame.
Heat 3 tablespoon oil in a pan add 1 tablespoon chopped garlic, saute till light golden in color then add the coarse grinded spices powder to it, some curry leaves mix it saute for half a minute, then add the cooked mutton along with the water left in it then add 1 medium size chopped tomatoes, half cup fried onions, 1 teaspoon soya sauce, mix it well on high flame then cover and cook it for 7 to 8 minutes for on low flame till tomatoes are soft .
After cooking it for 8 minutes, check the consistency of the gravy if it is too thick, add half cup hot water, 1 teaspoon kasuri Methi, half tsp garam masala powder, some chopped coriander leaves, 2 Slit green chillies, some Ginger juliannes, mix it well with light hands, then cover in cook for 2 to 3 minutes till oil separates.
Let it rest for 10 minutes and then serve it hot with Roti, paratha, Naan and rice.
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Tips * Browning onions is key to the taste of bhuna gosht, please do not rush this step. Avoid stirring too much else the onions will start steaming or breaking down instead of frying. *Use bone in meat like mutton or goat meat. However if you cannot find, boneless lamb will work too. *Do not skimp on oil - Else the taste from bhunai will not come through. Plain and simple, you need oil to bhuno meat. That said, the oil quantity mentioned in the recipe card is for goat meat which tends to be leaner. *Use a Heavy Bottom Pressure Cooker- A heavy bottom cooking pot or cooker maintains even heat distribution and prevents the meat from sticking or burning during the bhunai.
