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    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Bhuna Gosht (Mutton Bhuna)

    Published: Apr 21, 2022 | Last Updated On: Apr 23, 2022 by Neha Mathur

    Bhuna Gosht (Mutton Bhuna)

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    Jump to Recipe

    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.

    Bhuna gosht served in a bowl.
    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

    Bhuna gosht ingredients 1
    Bhuna gosht ingredients 2
    Bhuna gosht ingredients 3

    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.

    Saute button of instant pot pressed.

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

    Oil added to instant pot.

    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.

    Lightly crushed whole spices added to instant pot.

    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).

    Onions and green chilies added to the cooker.

    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.

    Ginger and garlic added to the pot.
    Onions fried until golden brown in color.

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

    Mutton added to the pot.
    Sauteed mutton.

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

    Salt and water added to the pot.

    Secure the lid of the instant pot and set the valve to the sealing position.

    Lidof the instant pot secured.

    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.

    Semi cooked bhuna gosht in the pot.

    Press SAUTE button again.

    Saute button of instant pot pressed.

    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.

    Yogurt, fried onions and spice powders added to the pot.
    Bhuna gosht mixed with the spices.

    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.

    Pot covered with a regular lid.

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

    Serve bhuna gosht hot with phulke or naan.

    Garam masala and cilantro added to ready bhuna gosht.

    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

    • Bihari Chicken Curry
    • Kolhapuri Egg Curry (Anda Rassa)
    • Chicken Salna (Tamil Nadu Style)
    • Goan Fish Curry

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Bhuna Gosht Recipe (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.
    4.34 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 882kcal
    Author: Neha Mathur

    Ingredients 

    • 2 pounds bone-in goat mutton (1 kg)
    • 4 tablespoons mustard oil
    • 4-5 cloves (lightly crushed)
    • 5-6 whole black peppercorns (lightly crushed)
    • 3-4 whole black cardamoms (lightly crushed)
    • 3-4 whole green cardamoms (lightly crushed)
    • 2 bay leaves
    • 1 piece mace (javitri)
    • 1 inch piece of cinnamon stick
    • 2 cups thinly sliced onions
    • 2 teaspoons chopped ginger
    • 2 teaspoons chopped garlic
    • 2 green chilies (slit into halves)
    • 2 teaspoons salt
    • ½ cup plain yogurt (dahi)
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon turmeric powder
    • 2 teaspoons coriander powder
    • ½ cup fried onions
    • ½ teaspoons garam masala powder
    • 2 tablespoons chopped cilantro (fresh coriander)
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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 leaves, mace, and cinnamon stick, and fry for 3-4 seconds.
    • Add onions and green chilies and fry until they turn slightly brown, stirring frequently (6-8 minutes).
    • Add ginger and garlic and fry till onions turn golden brown in color (6-8 minutes). 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 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 plain yogurt, Kashmiri red chili powder, turmeric 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 (12-15 minutes). Stir at regular intervals.
    • Add garam masala powder and cilantro and mix well.
    • Serve bhuna gosht hot with phulke or naan.

    Video

    Bhuna Gosht (Mutton Bhuna)

    Notes

    The traditional pressure cooker recipe is explained in the post.

    Nutrition

    Calories: 882kcal | Carbohydrates: 17g | Protein: 40g | Fat: 72g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Cholesterol: 170mg | Sodium: 1465mg | Potassium: 746mg | Fiber: 4g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 5mg
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    Reader Interactions

    Comments

    1. Divya Shivaraman

      October 02, 2013 at 4:00 pm

      fab mutton curry…cannot wait to dip my naan in that treat

      Reply
    2. nafisa

      May 03, 2019 at 8:49 am

      Looks nice. i m trying it now. will let you know how it turns up

      Reply
      • Neha Mathur

        May 06, 2019 at 2:57 am

        Sure. Would love your feedback.

        Reply
        • Lamiah Ansari

          June 12, 2020 at 10:31 am

          Gonna try tonite

          Reply
          • Neha Mathur

            June 12, 2020 at 12:50 pm

            Do try. It’s a fab recipe 🙂

            Reply
    3. Ayesha sultana

      October 28, 2019 at 3:38 am

      I am loved it. I will try now

      Reply
      • Neha Mathur

        October 30, 2019 at 4:29 am

        Sure.

        Reply
    4. priya

      November 04, 2019 at 10:09 am

      5 stars
      We made this yesterday and my boys loved it!!

      Reply
      • Neha Mathur

        November 04, 2019 at 1:20 pm

        Very nice to hear that 🙂

        Reply
    5. Vijaya

      December 29, 2019 at 8:25 am

      I tried & it turned out to be super our Family enjoyed , thank you ☺️

      Reply
      • Neha Mathur

        January 01, 2020 at 2:37 am

        I am so happy to know this 🙂

        Reply
    6. Sherbano Dossa

      April 24, 2020 at 10:24 am

      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
      • Neha Mathur

        April 25, 2020 at 3:43 am

        Awesome 🙂

        Reply
    7. Pushpa

      June 14, 2020 at 6:07 am

      is a veri nice recipe

      Reply
      • Neha Mathur

        June 16, 2020 at 1:35 am

        Thanks

        Reply

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