Perfect Bhuna Gosht is a succulent braised meat dish popular in North Indian and Pakistani cuisine. If you want to impress with a low-key meat dish made with fewer ingredients, then make this authentic bhuna gosht. This no-marinade, no-tomato, one-pot classic curry is all you need!
Bhuna gosht is super easy to make in a pressure cooker or instant pot (to save time); however, on a slow day, slow cook on the top; I have added instructions too. In North Indian states, from Lucknow to Delhi, bhuna gosht is made by browning and cooking mutton used with onions, Indian spices and a small amount of yogurt. Bhuna is a concept of cooking, and different Indian cultures have their interpretation (to learn how to make mutton pepper fry using this method to create a new dish). This simple recipe of bhuna gosht requires the most basic ingredients. Its flavorful success is a matter of technique, and I’ll show you how it’s done in this post.
Sundays were for meat, growing up. Mutton/goat curry was a regular dish, but a hearty bhuna mutton, prepared in the traditional desi pressure cooker, occupied a special place in our hearts. Bhuna gosht, albeit very simple to make, is not a light dish; it is quite oily and heavy.
I could hear the steel spoon clanging against the walls of the cooker when Mom would bhuna the meat, then the press valve hissing when she locked the lid for that last run. The wonderful smell of caramelized onions, aromatic spices, and soft meat filled the whole house, announcing the dinner waiting for us.
Introduction to Bhuna Dishes
What is Bhuna?
The word bhuna is derived from the Hindi word “to fry” or “to roast.” This refers to the process of frying up spices and ingredients in oil to release their natural flavors. The result? A dish with stout, multi-level flavors.
Bhuna is a cooking technique—used to extract intense,intense flavors by frying spices, onions, and meat (or vegetables) in oil or ghee at high heat. This method consists of them melding together through stirring and creating a bosomy, thick, fragrant kludge of a spice paste (bhuna masala).
Key points about Bhuna:
- The emphasis is on searing the meat instead of over steaming it, which deepens the dish’s flavor.
- The moisture evaporates, and the spices wriggle out their aroma, leaving behind a flavorful oil-spice mix.
- Bhuna is not a specific dish.But a cooking style, used to create dishes with Chicken bhuna, lamb bhuna, or vegetable bhuna.
- This technique is loved for producing complex, layered flavors that kick up the dish, a family favorite for many.
Why Bhuna Style Cooking is Unique
These bhuna dishes are characterized by their rich, reduced dowries, clinging lustily to the meat, making each mouthful a flavor hit. Bhuna recipes shift the focus away from watery curries and more toward texture and depth.
Ingredients for Bhuna Gosht
Before you start cooking, have the following on hand:
For the Marinade:
1 kg mutton (goat or lamb), cubed into medium size pieces
1 cup yogurt
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
For the Curry:
3 tsp oil or ghee
2 large onions, finely sliced
3-4 green chilies, slit
2-3 medium tomatoes, pureed
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
1 tablespoon fresh ginger, cut into slivers
Chopped fresh coriander leaves, for garnishing
How To Make Bhuna Gosht: A Step-By-Step Guide
Pakistani Bhuna Gosht Recipe Learn how to make/prepare Pakistani Bhuna Gosht Recipe by following this easy recipe.
- To make the Pakistani Bhuna Gosht recipe, wash the mutton well and set aside.
- In a heavy-bottomed pan, heat oil, add whole spices, and let them crackle.
- Now add whole garlic pods and ginger slices and sauté till golden.
- Add sliced onions (fry until translucent and soft). When they are soft, do this and add washed mutton and mix well.
- Then add thick curd and salt and mix. The curd starts leaving water from the sides. the
- When the water begins to boil from the sides, put on the cover, simmer the gas, and cook until the mutton is gentle and pliant.
- After the mutton is cooked, add coriander powder, turmeric, and red chili powder and mix.
- When it starts leaving oil from the sides, turn the flames up high and start frying everything. If you do not add ghee, when the ghee is already fried, you can add ghee continuously.
- As soon as the oozes of ghee/oil begin appearing from the cook on high flame, fry everything until oil starts coming out from the sides. Add ghee as you are frying.
- Once ghee/oil starts coming from the sides and your desired level of burning is achieved, check salt once more and adjust if required.
- Little by little the mutton will begin to become thicker and dark brown in color. Switch off the gas and garnish the Bhuna Gosht with a huge quantity of coriander leaves.
- One such very flavorful dish is Pakistani Bhuna Gosht, which can be best paired with Rumali Roti or homemade butter naan.
About Bhuna Gosht
What is Bhuna Gosht? Bhuna Gosht is a very delicious and rich Indian meat dish that is usually made out of mutton goat or lamb and is prepared generally when the bhuna style is used. Known as mutton bhuna, bhuna gosht masala, or mutton bhuna masala, this dish is revered for its richness of flavor and aroma.
Key Features of Bhuna Gosht:
- Main ingredient: The meat—bone-in mutton, goat, or lamb, for flavor.
- Cooking Process:
- Start by browning onions.
- Fry (bhuno) the meat with onions on high heat for 12-15 minutes, until a good base flavor develops.
- pressure cook the chunks of meat until tender (but not falling )
- In goes the yogurt, freshly ground garam masala—all that good stuff.
- Brown again until the meat is glossy and the oil separates (tears), and it’s ready.
The distinctive quality of bhuna gosht is that the laborious technique of frying and browning is employed to create deep, layered flavors one at a time, so it is aromatic and rich, and we can’t help but
How to Make Bhuna Gosht Perfectly
- Use Fresh Meat: Mutton, especially — select only the freshest and best quality.
- Low and Slow Cooking: Patience is key. Slow cooking allows the meat to become tender and the spices to mingle perfectly.
- Do Not Skip the Bhuno Step: Feel free to adjust the spice levels to your taste, but keep in mind that they will deepen as the dish sits.
Serving Suggestions
Bhuna Gosht goes well with the following:
- Butter Naan: Adoring soft and buttery naan that perfectly goes with the stronger palates of the curry.
- Jeera Rice: Cumin rice has a mild flavor that offsets the richness of the dish.
- Roti or Paratha: These flaky breads are a healthy and filling meal.
- ForFor a full meal, a side of cucumber raita or fresh salad complements Bhuna Gosht perfectly.
Bhuna Gosht health benefits
Although it is rich, Bhuna Gosht also has a few health benefits:
- High Protein: Mutton is a great source of protein, which is crucial for muscle repair and growth.
- Iron Rich: The dish contains a lot of iron, aiding healthy blood flow.
- Spices with Benefits: Ginger, garlic and cumin have anti-inflammatory and digestive properties.
Variations of Bhuna Gosht
- Chicken Bhuna: You can also use chicken instead of mutton for a lighter but still delicious recipe.
- Vegetarian Bhuna: Substitute with paneer or mushrooms for a meat-free option.
- For a Spicier Bhuna: When you are making it, add more green chilies and red chili powder.
Lamb Bhuna: A Tender Delight
Lamb Bhuna Ingredients
- Tender lamb pieces
- Whole spices: bay leaf, cloves, cinnamon
- Melt the butter and add the ground spices: cumin, coriander and paprika.
- Chopping down onions, tomatoes, and fresh green chilies
This post treats Cooking Tips for the Perfect Lamb Bhuna.
For the really best results, marinate the lamb in yogurt and spices for a minimum of 2 hours before cooking. This step keeps the meat juicy and flavorful.
BEEF bhuna: A Robust Soul-Satisfying Dish
Why is Beef Bhuna Special?
Beef Bhuna has a strong, robust flavour. As it cooks slowly, the beef’s natural juices combine with the spices, and the result is heavenly.
Bhuna Gosht: A Recipe for a rich beef bhuna curry
- Drop in cubes of beef and sear in hot oil until browned.
- Remove the beef and make a spice base with onions, garlic, and ginger and then you would add that and add a lot more spices.”
- Add the beef back into the pan, with ground spices and water.
- Simmer on a low flame until the beef is soft and the sauce thickens.
Mutton Bhuna: Most authentic ones
Why Indian Kitchens Adore Mutton Bhuna
Small pieces of meat are usually cooked and coated with rich spices and caramelised onions with goat meat in Mutton Bhuna. The slow-cooked mutton takes on the spices beautifully, and the whole is greater than the sum of the parts.
Real Spice Cooking: Mutton Bhuna
mutton Bhuna tends to be backed by strong spice notes — black cardamom and nutmeg — to deepen the punch.
Hyderabadi Bhuna Specialties
The genesis of Hyderabadi spices and their importance in Bhuna cuisine
Since Hyderabadi Bhuna recipes are marked by specialty ingredients — in this case, not necessarily spicy but dried coconut, sesame seeds, and tamarind pulp are additions that elevate, change, and enhance the flavor profile.
Why is Hyderabadi Bhuna Gosht Famous
Known for its spicy yet sour taste, this dish is a must-try for spice and flavour enthusiasts.
Kala Curry and Its Derivatives
What is Kala Curry?
Kala curry literally means curry made with roasted spices, which gives it a distinct smoky flavor.
How to use Kala Masala for Bhuna Recipes
Kala masala gives complex flavour to Bhuna, which is suitable for celebrations.
Recipe Tips
- For meat – I used bone in meat like mutton or goat meat, it tastes better in my opinion. But if it’s not available, boneless lamb will work as well.
- Don’t skimp on oil – Else theIn bhunai flavor will not come. The long story is that you need oil to bhuno meat. The amount of oil you see in the recipe card is recommended for goat meat, which is less fatty. If using lamb, use less oil.
- Use Heavy Bottom Pressure Cooker– Heavy bottom cooking pot or cooker enables even distribution of heat and prevents any sticking or burning of the meat while bhuna is in process. While the instant pot does the work, I preferto cook this dish in the pressure cooker or stove top pot.
- Bhunai and slow cooking — Though we use a pressure cooker to make the meat tender, the meat has many deep flavors, while bhuna. This one, unlike most goat or lamb curries, features a longer, sustained bhuna or frying method.
- ✅Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Perfect Bhuna Gosht Recipe: Delicious, Flavorful & Easy to Make
Bhuna Gosht Masala -
This delicious Bhuna Gosht curry is a keeper! Add everything to a pot and let it simmer for 1 hr and when time's up, add in some oil and fry the curry until it's a consistency that you love! So easy and minimal effort for a delicious dish!
INGREDIENTS
Equipment
INGREDIENTS
INSTRUCTIONS
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Marinate the meat.
First, the mutton is marinated with yogurt and ground ginger, garlic paste, turmeric powder, red chili, and salt. Cover and leave in the fridge for 2 hours, or preferably overnight. This additional step both tenderizes the meat and adds flavor.
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Prepare the Base
In a deep pan, heat oil or ghee. Add cumin seeds and let them splutter. Then, add in the sliced onions and fry till they are golden brown. Both steps caramelize the onions, which adds a sweet and rich depth to the dish.
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Add the tomatoes and spices.
Add the tomato puree and cook for 5-7 minutes or until the oil separates from the masala. This would bring coriander powder, garam masala, and salt. Cook the aromatics until fragrant to form the base of the curry.
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Cook the Mutton
Incorporate the marinated mutton into the pan, add ghee, and mix well with the masala. Cover and cook on low, stirring occasionally. The slow-cooking technique enables the meat to be thoroughly infused with the spices. Continue adding water as necessary so that the dish does not dry out.
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Bhuno (Sauté) the Meat
Until enhanced, mutton tender, add high flame and stir for 5-10 minutes. This process, referred to as bhuno, intensifies the flavors and separates the oil, resulting in a rich, glossy curry.
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Final Touches
Add kasuri methi and julienned ginger to the curry. Allow it to simmer a little longer, then turn off the heat. Top with fresh coriander leaves.
Servings 4
- Amount Per Serving
- Calories 472kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 16g80%
- Sodium 735mg31%
- Potassium 464mg14%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 26g52%
- Vitamin A 247 IU
- Vitamin C 6 mg
- Calcium 63 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
