Bhuna Gosht Recipe (Mutton Bhuna)

By Neha Mathur

4.46 from 11 votes
Published: Jul 30, 2025
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GFIndian Gluten Free
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Bhuna Gosht (Mutton Bhuna) is a delicious goat meat curry popular in North India and Pakistan. Serve it with naan or khamiri roti for an unforgettable meal.

Here are a few more mutton recipes that you may like: Spicy Mutton Pulao, Kosha Mangsho, Railway Mutton Curry, Mutton Korma, and Punjabi Mutton Curry.

Bhuna gosht served in a bowl.

I had a house party at home last weekend. My Bhuna Gosht recipe is an all-time hit with everyone, so I decided to make it for the main course. You can never go wrong with this recipe. Over the years, I have perfected it very well, and it has always brought me accolades from those who have tasted it. You must try it too.

Table of Contents

About Bhuna Gosht Masala

Bhuna means “fried,” and gosht means “mutton or lamb.” Bhuna Gosht (Mutton Bhuna) is a popular North Indian and Pakistani dish where mutton pieces are cooked in a lip-smacking semi-dry gravy made using lots of onions, yogurt, and spices.

It is best served with naan, khamiri roti, rumali roti, phulka, or tawa paratha.

This mutton bhuna gosht recipe was traditionally made in a pot over a slow flame. The mutton was cooked in its own juice for hours until the meat fell apart from the bones.

Now, with stovetop pressure cookers and Instant Pots available, making this dish is a breeze without compromising taste.

I am sharing the cooking method in an Instant Pot and a traditional pressure cooker over the stovetop. Choose the one that suits you the best.

This gluten-free recipe can be easily doubled or tripled. I made it in my 3-quart instant pot (or 3-liter pressure cooker). If you want to double or triple the recipe, use a 6-quart Instant Pot (or a 5-6-liter pressure cooker). The pressure cooking time will remain the same.

Ingredients

You will find all the ingredients to make this bhuna gosht recipe, including the mutton, at any local Indian grocery store.

Mutton – This dish is best made using bone-in mutton pieces, as the bones release a lot of juice into the curry. Try to get the pieces from the legs of the goat.

If you don’t like bone-in mutton, you can also use boneless cubes.

Lamb meat can be used as a substitute for goat mutton.

Oil – For an authentic taste, use mustard oil. You can also make it in ghee or any cooking oil.

Whole Spices – You will need aromatic spices like cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), green cardamoms (hari elaichi), bay leaves (tajpatta), and cinnamon (dalchini).

Onions – This mutton bhuna recipe uses fresh onions and crispy fried onions (birista).

You can buy fried onions or make them at home using my easy Crispy Fried Onions recipe.

Yogurt (Dahi, Curd) makes the base of the curry.

Spice Powders – This curry is flavored with basic spice powders such as Kashmiri red chilli powder, garam masala powder, and coriander powder.

Others – To make this mutton bhuna curry, you will also need fresh ginger, garlic, green chillies, salt, and cilantro (fresh coriander leaves).

How To Make Mutton Bhuna

In An Instant Pot

Press the SAUTE button on the Instant Pot.

Add 4 tablespoon mustard oil to the pot and let it heat up for 2 minutes.

Lightly crush the following ingredients in a mortar and pestle.

  • 3-4 cloves
  • 3-4 black peppercorns
  • 2 black cardamoms
  • 2 green cardamoms
  • 1 bay leaf
  • 1-inch piece of cinnamon stick

Once the oil is hot, add the lightly crushed spices and fry for 3-4 seconds.

Crushed whole spices added to hot oil in an instant pot.

Add 1 cup of thinly sliced onions and 2 green chilies (slit in half) and cook until onions turn slightly brown, stirring frequently.

Onions and green chilies added to the pot.

Add 2 teaspoon finely chopped ginger and 2 teaspoon finely chopped garlic, and cook until the onions turn golden brown. Stir frequently while frying.

Ginger and garlic added to the pot.

Now add 1 pound (500 g) of bone-in mutton (cut into 1 and ½-inch pieces) and 1 teaspoon salt. Cook for 3-4 minutes.

Mutton and salt added to the pot.

Add ½ cup water and stir well.

Water added to the pot.

Secure the Instant Pot lid and set the valve to the sealing position.

Lid secured.

Press PRESSURE COOK and set the timer to 15 minutes at high pressure.

Once the pressure goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.

Cooked mutton.

Press the SAUTE button again.

Add the following ingredients to the pot and mix well.

  • ½ cup plain yogurt
  • 2 teaspoon Kashmiri red chili powder
  • 2 teaspoon coriander powder
  • ½ cup fried onion
Yogurt, fried onions, chili powder and salt added to the pot.
Mixed well.

Cover the instant pot with a regular lid and cook until the oil separates and the masala is nicely browned (15-20 minutes). Stir at regular intervals.

Pot covered with a lid.

Add some water if the curry sticks to the Instant Pot’s bottom.

Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well.

Garam masala and cilantro added to the pot.

Check for salt and add more if required.

Serve bhuna gosht hot with phulke or naan.

Ready bhuna gosht.

In A Traditional Pressure Cooker

Heat 4 tablespoon mustard oil in a pressure cooker over a high flame.

Follow the recipe until water is added to the cooker.

Close the lid of the pressure cooker and cook for one whistle on high heat.

Reduce the heat to low and cook for 15 minutes on low heat.

Remove the cooker from the heat and let the pressure release naturally.

Open the lid of the cooker and put it back on medium heat.

Add the following ingredients to the cooker and mix well.

  • ½ cup plain yogurt
  • 2 teaspoon Kashmiri red chili powder
  • 2 teaspoon coriander powder
  • ½ cup fried onion

Cover the pressure cooker with a regular lid and cook until the oil separates and the masala is nicely browned (12-15 minutes). Stir at regular intervals.

Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well.

Serve hot with phulke or naan.

Storage Suggestions

Leftover bhuna ghosht can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan until nicely hot before serving. Add some hot water when reheating as the curry tends to thicken once refrigerated.

You can also freeze it for upto 2 months. thaw, reheat and serve.

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Bhuna Gosht (Mutton Bhuna) is a delicious goat meat curry popular in North India and Pakistan. Serve it with naan or khamiri roti for an unforgettable meal.
4.46 from 11 votes

Bhuna Gosht Recipe (Mutton Bhuna)

By: Neha Mathur
Bhuna Gosht (Mutton Bhuna) is a delicious goat meat curry popular in North India and Pakistan. Serve it with naan or khamiri roti for an unforgettable meal.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 3 people
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Ingredients 

  • 1 pound bone-in goat mutton (500 g, cut into 1 and ½ inch pieces)
  • 4 tablespoons mustard oil (or any other cooking oil)
  • 3-4 cloves (laung) (lightly crushed)
  • 3-4 whole black peppercorns (kali mirch) (lightly crushed)
  • 2 whole black cardamoms (badi elaichi) (lightly crushed)
  • 2 whole green cardamoms (hari elaichi) (lightly crushed)
  • 1 bay leaf (tajpatta)
  • 1 inch piece of cinnamon stick (dalchini) (lightly crushed)
  • 1 cup thinly sliced onions
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 2 green chilies (slit into halves)
  • 1 teaspoon salt (or to taste)
  • ½ cup plain yogurt (dahi, curd) (whisked)
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons coriander powder
  • ½ cup fried onions (birista)
  • ½ teaspoons garam masala powder
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
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Instructions 

In An Instant Pot

  • Press SAUTE button on the instant pot.
  • Add mustard oil to the pot and let it heat up for 2 minutes.
  • Once the oil is hot, add lightly crushed cloves, black peppercorns, black cardamoms, green cardamoms, bay leaf, and cinnamon stick, and fry for 3-4 seconds.
  • Add onions and green chilies and cook until onions turn slightly brown, stirring frequently.
  • Add ginger and garlic and cook till onions turn golden brown. Stir frequently while frying.
  • Now add mutton and cook for 3-4 minutes.
  • Add ½ cup water and salt and stir well.
  • Secure the lid of the instant pot and set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer to 15 minutes at high pressure.
  • Once the pressure goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.
  • Press SAUTE button again.
  • Add plain yogurt, Kashmiri red chili powder, coriander powder, and fried onion to the pot and mix well.
  • Cover the instant pot with a regular lid and cook until oil separates and masala is nicely browned (15-20 minutes). Stir at regular intervals.
  • Add some water if the curry is sticking to the bottom of the instant pot.
  • Add garam masala powder and cilantro and mix well.
  • Check for salt and add more if needed.
  • Serve bhuna gosht hot with phulke or naan.

Video

Notes

The traditional pressure cooker recipe is explained in the post.
This recipe can be easily doubled or tripled. I made it in my 3-quart instant pot (or 3-liter pressure cooker). If you want to double or triple the recipe, then use a 6-quart instant pot (or a 5-6 liter pressure cooker). The time of pressure cooking will remain the same.
If you don’t like bone-in mutton, then you can use boneless cubes too.
Instead of goat mutton, lamb can be used too.

Nutrition

Calories: 713kcal, Carbohydrates: 15g, Protein: 27g, Fat: 60g, Saturated Fat: 20g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 26g, Cholesterol: 116mg, Sodium: 1086mg, Potassium: 525mg, Fiber: 3g, Sugar: 5g, Vitamin A: 443IU, Vitamin C: 9mg, Calcium: 99mg, Iron: 3mg
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4.46 from 11 votes (8 ratings without comment)

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28 Comments

  2. 5 stars
    I made this bhuna gosht recipe last night for my family and everyone loved it, I cooked about 1 kg of mutton so doubled the recipe. Also it doesn’t specify how much fried onion to add so i approximated 3 raw big onions into the curry and one fried onion.

    The meat was perfectly cooked and the step by step guide was super helpful! Thanks Neha!!

    Reply

      1. 5 stars
        I have made this recipe many times and all of my Nepalese and Indian friends have enjoyed it. The only thing I do differently is cook the goat longer as I like it a little more tender, once I accidentally left in a bit too long however it was still delicious. Tomorrow I’m cooking it for my Sri Lankan friend, I’m sure he will enjoy it.

        Reply