The Lip-Smacking Mutton Bhuna Gosht Recipe For Sunday Lunch

Mutton Bhuna Ghost is a popular North Indian & Pakistani recipe where the bone mutton is slow-cooked with rich Indian spices, yogurt, and vegetables. Well, you can be choosy with the vegetables and this is an ideal lunch recipe for a perfect Sunday. Cooked in high flame, the mutton is turned into dry gravy which makes it a super-partner for rice, Naan, Tawa rotis, chapattis, bread, pulao, and whatnot. To make this recipe a hit, make sure to buy Indian groceries and Srilankan spices online and tender mutton for a delightful feast. 

Without further ado, let’s look at the ingredients you need.

• 750 gm Mutton legs cut into medium pieces

• 6 Onions sliced

• ½ cup Garlic Cloves whole and peeled

• 4 inch Ginger sliced

• ¾ cup Yoghurt

• 2-½ Coriander Powder

• 2 tsp Red Chilli powder

• 1/2 Turmeric powder

• Salt as required

• 1/2 cup Sunflower Oil

• 4 tbsp Ghee

• 2 tbsp Coriander Leaves chopped

 Whole Spices

• 6 Dry Red Chillies

• 2 Bay leaves

• 1-½ inch Cinnamon Stick

• 1 tsp Mace

• 1 tsp Ajwain

• 5 Cloves

• 5 Whole Black Peppercorns

• 5 Cardamom Pods/Seeds

• 2 Black cardamom

• ½ tsp Nutmeg crushed

How To Prepare The Mutton Bhuna Gosht? (Stepwise)

1. Wash the mutton thoroughly and keep them aside.

2. Take a heavy-bottomed pan or cooker and heat some sunflower oil into it. Add all the whole spices into it.

3. Once the spices release the aroma, add the ginger and garlic cloves into it and sauté until they turn golden brown.  

4. Then add the thinly sliced fresh onions to it and sauté until they become soft.  Add the fresh mutton to the mix and give it a quick mix.

5. Put yogurt and salt and sauté them (Increase the flame and cook in high heat)

6. Let the water from the mutton separate from the curd.

7. Reduce the flame and slow cook the mutton until it becomes soft and juicy.

8. Once the mutton turn tender, add turmeric, Kashmiri red chili powder, coriander powder, garam masala, and stir fry.

9. Add ghee while roasting the mutton on medium flame.

10. Check the taste and wait until the mutton turns brown in colour. Season it with freshly cut coriander leaves.

Your lip-smacking hot Mutton Bhuna Gosht is now ready to eat! Serve it with hot chappathi’s or Naan bread.

Recipe Notes

Mutton - This dish is at its best when made using bone-mutton pieces as the bones tend to release juice in the gravy. It’s better to get the goat legs for this recipe. For an authentic taste, use mustard oil. Instead, you can use dollops of ghee or vegetable oil.

For an extra kick of flavour, use garam masala in the end before seasoning it with coriander leaves.

The authenticity of the dish relies mostly on the oil and the spices. If you’re in Melbourne, I recommend you guys order whole Indian Spices, Indian Groceries, and Srilankan Spices from Vel Spices to make your spicy dishes taste authentic and irresistible. For door delivery across Melbourne, Whatsapp your list to 047 020 5469.