Bhuna Gosht (Mutton Bhuna)

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 – Kosha Mangsho, Railway Mutton Curry, Mutton Korma, Punjabi Mutton Curry, Mutton Rara, Indian Mutton Curry, Kashmiri Mutton Rogan Josh, and Shalgam Gosht.

Jump to:

• About This Recipe
• Ingredients
• How To Make Bhuna Gosht
• In A Traditional Pressure Cooker
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

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, yoghurt, and spices.

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

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

Now with the availability of pressure cookers and instant pots, making this dish is a breeze without compromising on the taste.

I am sharing the method to cook it in an instant pot and in a traditional pressure cooker. Choose the one that suits you the best.

Ingredients

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, then you can use boneless cubes too.

Instead of goat mutton, lamb can be used too.

Oil – For that authentic taste, use mustard oil. You can also make it in ghee or vegetable oil as well.

Whole Spices – You will need cloves, black peppercorns, black cardamoms, green cardamoms, mace (javitri), bay leaves, and cinnamon.

Onions – This bhuna gosht recipe uses lots of fresh onions and crispy fried onions.

You can either buy the fried onions or make them at home using my easy fried onions recipe.

Yogurt – Plain yogurt makes the base of the curry.

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

Others – You will also need fresh ginger, garlic, green chillies, salt, and cilantro (fresh coriander leaves).

How To Make Bhuna Gosht

In An Instant Pot

Press SAUTE button on the instant pot.

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

Once the oil is hot, add lightly crushed 4-5 cloves, 5-6 black peppercorns, 3-4 black cardamoms, 3-4 green cardamoms, 2 bay leaves, 1 mace (javitri), and a 1-inch piece of cinnamon stick, and fry for 3-4 seconds.

Add 2 cups of thinly sliced onions and 2 green chilies (slit into half) and fry until they turn slightly brown, stirring frequently (6-8 minutes).

Add 2 teaspoon chopped ginger and 2 teaspoon chopped garlic and fry till onions turn golden brown in color (6-8 minutes). Stir frequently while frying.

Now add 2 pounds (1 kg) of mutton and cook for 3-4 minutes.

Add ½ cup water and 2 teaspoon 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 20 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 ½ cup plain yogurt, 2 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, 2 teaspoon coriander powder, and ½ cup 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 (12-15 minutes). Stir at regular intervals.

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

Serve bhuna gosht hot with phulke or naan.

In A Traditional Pressure Cooker

Heat 4 tablespoon mustard oil in a pressure cooker over medium-high heat.

Once the oil is hot, add lightly crushed 4-5 cloves, 5-6 black peppercorns, 3-4 black cardamoms, 3-4 green cardamoms, 2 bay leaves, 1 mace (javitri), and a 1-inch piece of cinnamon stick, and fry for 3-4 seconds.

Add 2 cups of thinly sliced onions and 2 green chilies (slit into half) and fry until they turn slightly brown, stirring frequently (6-8 minutes).

Add 2 teaspoon chopped ginger and 2 teaspoon chopped garlic and fry till onions turn golden brown in color (6-8 minutes). Stir frequently while frying.

Now add 2 pounds (1 kg) of mutton and cook for 3-4 minutes.

Add ½ cup water and 2 teaspoon salt and stir well.

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

Reduce the heat to low and cook for 20 minutes.

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

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

Add ½ cup plain yogurt, 2 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, 2 teaspoon coriander powder, and ½ cup fried onion to the cooker and mix well.

Cover the pressure cooker with a regular lid and cook until oil separates and 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.

Serving Suggestions

Bhuna Mutton tastes the best when served with naan, khamiri roti, rumali roti, phulka, tawa paratha, or lachha paratha.

It will also taste great with jeera rice, peas pulao, saffron rice, or any lightly spiced rice preparation.

Since it is a semi-dry curry, you can also serve it as an appetizer.

Leftover bhuna gosht can also be stuffed between phulka, paratha, or tortilla to make wraps with green chutney and sliced onions. Make sure to remove the bones and use only the flesh.

Storage Suggestions

Bhuna Gosht will easily last for 3-4 days when stored properly in an air-tight container in the refrigerator. Reheat in a pan or microwave until nice and hot, before serving.

You Might Also Like

Recipe Card