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Recipes,Non-Veg Lunch,Non-Veg Dinner,IFN Collective

Bhuna Gosht by Seema

Aug 23, 2013




2 people




  • Heat the mustard oil in a kadai / deep frying pan
  • TIP: To eliminate the pungent aroma of mustard oil, bring it to a boiling point and shut the flame and leave it to cool a bit
  • Add the cinnamon
  • Add the bay leaves
  • Add the black cardamom
  • Add the cloves
  • Add the green cardamoms
  • Stir well
  • Re light the flame
  • Add the onions
  • TIP: to speed the browning of the onions add little salt
  • Sauté the onions to a golden brown colour
  • Add the mutton pieces
  • Stir well
  • TIP: One can also cook the mutton in a pressure cooker
  • Sauté the on a high flame for 5-7 mins
  • Constantly turn the mutton around
  • Constantly turn the mutton around
  • Add the garlic-ginger paste
  • Cook the garlic-ginger on a high flame, stirring constantly
  • Add the tomato puree
  • Mix well
  • Cover the kadai / deep frying pan with a lid and let the mutton cook for 20 mins
  • Add the red chilli powder
  • Add the jeera powder (cumin seed powder)
  • Add the dhaniya powder (coriander powder)
  • Add the salt
  • Mix well
  • Add the dahi / yogurt
  • Add the coriander leaves
  • Mix well
  • Cover the kadai / deep frying pan with a lid and let the mutton cook for another 25-40 mins
  • Add the garam masala
  • Add the coriander
  •  TIP: One can add additional water to make the gravy thinner
  •  Serve hot with roti / naan

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