Bhuna Gosht Masala (Mutton Bhuna)

Bhuna Gosht Masala (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 (gluten-free).

Jump to:

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

About Bhuna Gosht Masala (Mutton Bhuna)

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 was falling apart from the bones.

Now with the availability of stovetop 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 over the stovetop. Choose the one that suits you the best.

This recipe is gluten-free and can be easily doubled or tripled. I made it in my 6-quart instant pot (or 3-liter pressure cooker). If you want to double or triple the recipe, then use an 8-quart instant pot (or a 5-liter pressure cooker). The time of pressure cooking will remain the same.

Here are a few more mutton recipes that you may like

• Spicy Mutton Pulao
• Kosha Mangsho
• Railway Mutton Curry
• Mutton Korma
• Punjabi Mutton Curry
• Mutton Rara
• Indian Mutton Curry
• Kashmiri Mutton Rogan Josh
• Shalgam Gosht
• Saag Gosht

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 meat 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 aromatic spices like cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), green cardamoms (hari elaichi), mace (javitri), bay leaves (tajpatta), and cinnamon (dalchini).

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

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

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

Spice Powders – This curry is flavored with basic spice powders such as Kashmiri red chilli 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) to make this bhuna curry.

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.

Lightly crush

• 4-5 cloves
• 5-6 black peppercorns
• 3-4 black cardamoms
• 3-4 green cardamoms
• 2 bay leaves
• 1 mace
• 1-inch piece of cinnamon stick

Once the oil is hot, add the lightly crushed spices 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 bone-in mutton (cut into 1 and ½-inch pieces) 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
• ½ cup fried onion

to the pot and mix well.

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

Add some water if the curry is sticking to the bottom of the instant pot.

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

Check for salt and add more if required.

Serve bhuna gosht hot with phulke or naan.

In A Traditional Pressure Cooker

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

Follow the recipe until adding water and salt 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 20 minutes on low heat.

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
• ½ cup fried onion

to the cooker and mix well.

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.

Serving Suggestions

Bhuna Mutton tastes best when served with Naan, Khamiri Roti, Roomali Roti, Phulka, Tawa Paratha, or Lachha Paratha.

It is a popular preparation at the Muslim festival of Bakra Eid along with Mutton Biryani and Mutton Korma.

This classic curry 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. Add some water while reheating if the curry has thickened after refrigeration.

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