Mutton Bhuna Gosht: A Dry Mutton Curry Recipe

Mutton Bhuna Gosht is a very popular preparation, wherein mutton is slow-cooked with a variety of spices, vegetables and yoghurt. As the term ‘bhuna’ suggests, it is then fried on high heat with dollops of ghee. Juicy, succulent and highly aromatic, this recipe is an ideal choice for a special Sunday lunch or dinner. Check out the recipe below. 

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Mutton Bhuna Gosht: A Dry Mutton Curry Recipe
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Wash the mutton pieces and keep them aside. Take a heavy-bottomed pan and heat some oil in it. Add the whole spices to it. Once they get aromatic, add the whole garlic cloves and ginger. Sauté them until they turn golden. Then add the onions and fry until they become soft.
  2. Add the washed mutton to the pan and sauté it. Then add the yoghurt and salt. Give it a mix and increase the flame. On high heat, cook the mutton until water starts separating from the curd. Close the lid, lower the flame and cook the mutton until it is soft and juicy.
  3. Once the mutton is cooked, add turmeric powder, coriander powder, red chilli powder and stir the ingredients. Increase the heat and sauté the mutton. Keep adding a bit of ghee while roasting for a few minutes, Once the curry is brown in colour, switch off the flame and garnish it with coriander leaves. Serve hot.
Recipe Notes

Recipe Tip

You can add garam masala powder in the end, to give an extra kick of flavour if required. 

Share your version of this recipe

How do you make Mutton Bhuna at home? Share your version with us. 

Frequently Asked Questions

Can I marinate the mutton before cooking?

Yes. You can marinate the mutton in raw papaya paste for an hour before cooking. This helps tenderize the meat. 

Can I add water to the Mutton Bhuna while it is cooking?

Yes. You can add a little water to this recipe as required. The result should be a thick gravy that has nicely coated all the mutton pieces.

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