A mutton preparation that is very popular in Pakistan, the mutton pieces are slow-cooked in whole spices, chopped onion, and ginger-garlic is later fried (bhuna) with lots of ghee and garnished with coriander. Serve it along with Rumali roti or naan & pickled onions to enjoy your lunch.
• 750g Mutton, cut into medium pieces
• 6 Onions, sliced
• 1/2 cup Garlic. 4 inch Ginger, sliced
• 3/4 cup Curd
• 2-1/2 tbsp Coriander Powder (Dhania)
• 2 tsp Red Chilli powder
• 1/2 tsp Turmeric powder (Haldi)
• Salt, as required
• 1/2 cup Sunflower Oil. 4 tablespoons Ghee
• 2 tbsp Coriander Leaves, chopped for whole spices
• 6 Dry Red Chillies
• 2 Bay leaves
• 1-1/2 inch Cinnamon Stick
• 1 tsp Mace
• 1 tsp Caraway Seeds (Maaduru).5 Cloves
• 5 Whole Black Peppercorns. 5 Cardamom Pods
• 1/2 tsp Nutmeg, grated
1. Wash mutton and keep it aside.
2. Heat oil in a heavy-bottomed pan and add whole spices and let them crackle.
3. Now add whole garlic pods and ginger slices and saute them till golden.
4. Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add washed mutton and mix well.
5. Next, add thick curd and salt and let it cook on high flame till the curd starts leaving water from sides.
6. As soon as the water starts appearing from sides, close the lid, lower gas to a simmer, and let it cook till mutton is soft and tender.
7. When the mutton is cooked, add coriander powder, turmeric, red chili powder, and mix together.
8. Turn the flame to high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
9. Once the ghee/oil starts oozing out from the sides, check salt again, and adjust if required.
10. At this stage, the mutton will start to thicken and turn deep brown in color. Turn off the gas and garnish the Bhuna Gosht with lots of chopped coriander leaves.
11. Pakistani Bhuna Gosht is best enjoyed with Rumali Roti or Homemade Butter Naan.