Bhuna Gosht or Lamb Recipe – Gosht, what images does this word brings in your mind? Traditionally gosht is referred to as goat or mutton, but have been interchangeably used for lamb meat too. I have heard that people who love meat, love lamb meat more than any other meat. Bhuna gosht or bhuna mutton is one such meat dish which is loved by meat lovers.
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What is Bhuna Gosht
Bhuna means roasted or fried. Gosht is meat. Bhuna gosht is traditional Indian goat curry, however made with lamb too. Cook meat pieces in traditional Indian spices along with onion and tomato to give lip-smacking taste to the meat. The richness of the gravy is what makes this curry super scrumptious.
This is one of the first time that I (Kapil) is writing this recipe. Mostly Meenu, will guide me with the recipe and I will make it. She will then write the recipe on the blog. Today, I am writing this, as this bhuna gosht recipe had been sitting and gathering dust for a while. I am hoping that Your Food Fantasy’s regular readers will like this.
What is Bhuna
Bhuna is a hindi word. It means roasting or frying, depending on the context of the usage in sentence. It is a cooking style where food is fried and made brown. Normally oil and spices are used. “Bhuna” can be veg or non-veg / meat. First roast your veg or meat, then make gravy with water and or yogurt.
Method of making Bhuna Gosht
- Wash the mutton and keep aside. In a mixing bowl, add Lamb / Mutton Pieces, ginger garlic Paste, salt, turmeric powder, lemon juice and Oil and mix everything well. Cover and Keep aside for 40-45 minutes.
- In a heavy bottom pan, heat oil over medium heat. Add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till they turn pinkish brown. Add ginger-garlic paste now and sauté again.
- Now add green chillies, coriander powder, mutton masala, salt and turmeric powder and sauté for a minute. Add chopped tomatoes and sauté till tomatoes are cooked.
- Add marinated mutton and mix well. Now add 2 cups of water and cover with lid. let it cook for 30-35 minutes on low medium heat. After that, add yogurt and mix gently. Cover again and let it cook for 10 more minutes.
- Remove the lid and add garam masala and desi ghee/clarified butter to it. Mix well and roast it for 12-15 minutes till you start seeing oil on the edges. This is indication that its roasted well.
- Transfer to a serving bowl and garnish with ginger julienne and chopped coriander.
Pro Tips
- For the best taste, I will recommend to marinate the meat pieces.
- If you don’t have mutton masala with you, you can make mutton masala at home. For that dry roast small quantities of bay leaves, cinnamon stick, black peppercorn, black cardamom, cloves and nutmeg and grind them to a coarse powder.
- When oil starts oozing out, means meat is cooked well.
- Try cooking this on slow to medium heat. Slow cooked mutton tastes best.
This Bhuna Gosht Is
- Easy to cook
- Great addition to non-veg feast
- Loved by lamb or mutton eater
- Suitable for freezing. You can refrigerate the fresh cooked bhuna lamb for 2-3 days. I will recommend making it in advance for so that the taste seeps into the core of meat after leaving it for few hours.
- For gluten-free version, ignore adding asafoetida.
Serving Suggestion
Serve this bhuna gosht / Lamb with plain steamed rice or any Indian bread. It is a great addition on a meal on its own, or you can add other things to make it a full feast.
If you are in search of meat recipes, you may like to check, Achari Ghost, Chettinad Lamb Curry, Lamb Rogan Josh and Handi Gosht too.
Recipe Card
Bhuna Gosht
Ingredients
For Marination
- 1 Kg Lamb / Mutton Pieces Cut to medium pieces
- 2 Tbsp Ginger Garlic Paste
- 1/2 Tsp Salt
- 1/2 Tsp Turmeric Powder
- 2 Tsp Lemon Juice
- 1 Tsp Oil
For Gravy / Sauce
- 2 Onion Medium Size, Chopped
- 1 Tbsp Ginger Garlic Paste
- 4 Tomatoes Medium Size, Chopped
- 3 Green chillies Slit in middle
- 1/2 Cup Yogurt
- 1 Tbsp Coriander Powder
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Salt
- 1 Tbsp Mutton Masala Check Notes to make it fresh if you do not have mutton masala readymade
- 1 Tsp Garam Masala Powder
- 4 Tbsp Oil
- 2 Tbsp Ghee / Clarified Butter
- 1 Tsp Ginger Julienne – for garnishing
- 1 Tbsp Fresh Coriander Leaves For garnishing
- A pinch Asafoetida
- 1 Tsp Cumin Seeds
Instructions
- Wash the mutton and keep aside. In a mixing bowl, add everything listed in the “marination” category above, and add washed mutton pieces and mix everything well. Cover and Keep aside for 40-45 minutes.
- In a heavy bottom pan, heat oil over medium heat. Add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till they turn pinkish brown. Add ginger-garlic paste now and sauté again.
- Add green chillies, coriander powder, mutton masala, salt and turmeric powder and sauté for a minute. Add chopped tomatoes now and sauté till they are cooked.
- Add marinated mutton and mix well. Now add 2 cups of water and cover with lid. let it cook for 30-35 minutes on low medium heat. After that, add yogurt and mix gently. Cover again and let it cook for 10 more minutes.
- Remove the lid and add garam masala and desi ghee/clarified butter to it. Mix well and roast it for 12-15 minutes till you start seeing oil on the edges. It’s perfectly roasted now.
- Transfer to a serving bowl and garnish with ginger julienne and chopped coriander. Serve hot with rice or bread of your choice.
Notes
- If you don’t have mutton masala with you, you can make it at home. For that dry roast small quantities of bay leaves, cinnamon stick, black peppercorn, black cardamom, cloves and nutmeg and grind them to a coarse powder.
- Mutton tastes best when cooked on slow heat.
- If running short of time, skip marinating mutton and directly add washed pieces to the curry for cooking.
Nutrition
