Bhuna Gosht - Bhuna Mutton Fry - Mutton Bhuna Masala Recipe - Mutton Bhuna.

#bhunagosht #bhunamutton #bhunamuttonfry
Bhuna Gosht | Bhuna Mutton Fry | Mutton Bhuna Masala Recipe | Mutton Bhuna | Mutton Bhuna Masala | Mutton Bhuna | Bhuna Mutton Recipe | Bhuna Mutton Masala
Ingredients for Bhuna Gosht/Bhuna Mutton:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Mutton, curry cut pieces -500 gms
For Marinate Marination :
Turmeric powder-1/4 tsp
Kashmiri Chilli powder- 2 tsp
Salt- 1 tsp

Tempering:
Green cardamom-4
Bay leaf-2 (cut)
Red chillies (whole) - 3
Spices for Bhuna Masala:
Coriander seeds-2.5 tsp
Cumin seeds-3/4 tsp
Peppercorns -1 tsp ( 50 nos)
Black cardamom-1
Cinnamon -2 pieces
Cloves -6
Star anise -1
Masalas at the end:
Green cardamom powder-1/2 tsp
Nutmeg (Jaiphal) powder/grated-1/2 tsp
Other ingredients:
Onions sliced- 2 medium (150 gms ) to be fried
Ginger crushed -3 tsp (14 gms)
Garlic crushed -2 tsp ( 10 gms
Thick curd strained- 4 tbsp (80 gms)
Small sliced onion for later- 50 gms
Water -200-225 ml
Oil 5 tbsp
Ghee-1 tbsp
Preparation:
Marinate the mutton with the ingredients specified and set aside for an hour.
Now heat a pan and add all the whole spices for the Bhuna masala. Dry roast all the spices on low heat for around 3 mins.
Remove on to a plate for cooling and then coarse grind it in a grinder.
Slice 2 medium onions for frying at the beginning and 1 small onion for adding later to the mutton.
Strain 4 tbsp curd/plain yogurt and then whisk it well.


Process:
Heat 5 tbsp Groundnut oil in a pressure cooker.
Add the ingredients for tempering, give a stir and then add the sliced onions.
Fry on medium heat for around 10 mins till golden brown and then add the marinated mutton, crushed ginger and crushed garlic.
Mix and fry on medium heat for around 7-8 mins on medium heat till browned and oil separates.
Now switch off heat and add the curd and the bhuna masala. Give a mix and cook for 2-3 mins on low heat.
Next add the sliced onions (50 gms) and give a mix.
Fry 2-3 mins on medium till the masala is cooked, the onions have softened and oil separates.
Add 200-225 ml water, give a mix and pressure cook for around 4 whistles.
(Should take around 15-18 mins- on high heat till the 1st whistle and on low for another 3 whistles)
Once pressure is released switch on heat and add the nutmeg powder, cardamom powder and salt. Also add a tbsp of ghee.
Now bhunno/sear on high heat for around 5 mins till the water dries up, oil separates and the colour changes to dark brown.
Serve with rice or roti
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