Bhuna Gosht Masala (Mutton Bhuna)

4.41 from 10 votes

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).

Bhuna gosht served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 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.

Here are a few more mutton recipes that you may like

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 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 Crispy 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 the 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.

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.

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 bone-in mutton (cut into 1 and ½-inch pieces) 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 the 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
  • 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 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.

Pot covered with a regular lid.

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.

Garam masala and cilantro added to 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 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, Plain 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.

You Might Also Like

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.
4.41 from 10 votes

Bhuna Gosht Masala Recipe (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.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 people

Ingredients 

  • 2 pounds bone-in goat mutton (1 kg, cut into 1 and ½ inch pieces)
  • 4 tablespoons mustard oil (or any other cooking oil)
  • 4-5 cloves (laung) (lightly crushed)
  • 5-6 whole black peppercorns (kali mirch) (lightly crushed)
  • 3-4 whole black cardamoms (badi elaichi) (lightly crushed)
  • 3-4 whole green cardamoms (hari elaichi) (lightly crushed)
  • 2 bay leaves (tajpatta)
  • 1 piece mace (javitri) (lightly crushed)
  • 1 inch piece of cinnamon stick (dalchini) (lightly crushed)
  • 2 cups thinly sliced onions
  • 2 teaspoons chopped ginger
  • 2 teaspoons chopped garlic
  • 2 green chilies (slit into halves)
  • 2 teaspoons salt (or to taste)
  • ½ cup plain yogurt (dahi, curd)
  • 2 teaspoons Kashmiri red chili powder
  • ½ teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • ½ cup fried onions (birista)
  • ½ teaspoons garam masala powder
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 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

YouTube 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: 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
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. 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!!