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.
Servings: 3 people
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)
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
