Pakistani Bhuna Gosht Recipe
Description:
Pakistani Bhuna Gosht is a mouthwatering mutton dish, treasured for its rich, aromatic flavors. This beloved dish from Pakistan is made by slow-cooking tender mutton pieces with a blend of whole spices, onions, and ginger-garlic, followed by a hearty frying process (known as “bhuna”) with generous amounts of ghee. The mutton becomes wonderfully tender and infused with the fragrant spices, creating a savory dish that’s irresistibly delicious. Garnished with fresh coriander, this dish is perfect for dinner and is best enjoyed with naan or rumali roti.
Cuisine: Pakistani
Course: Dinner
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (cut into medium pieces) | 750 grams |
| Onions (sliced) | 6 |
| Garlic | 1/2 cup (whole pods) |
| Ginger (sliced) | 4-inch piece |
| Curd (Dahi/Yogurt) | 3/4 cup |
| Coriander Powder (Dhania) | 2-1/2 tablespoons |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | As required |
| Oil | 1/2 cup |
| Ghee | 4 tablespoons |
| Fresh Coriander (Dhania) Leaves | 2 tablespoons (chopped) |
For Whole Spices:
| Spice | Quantity |
|---|---|
| Dry Red Chillies | 6 |
| Bay Leaf (Tej Patta) | 2 |
| Cinnamon Stick (Dalchini) | 1-1/2 inch |
| Mace (Javitri) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Cloves (Laung) | 5 |
| Whole Black Peppercorns | 5 |
| Cardamom Pods (Elaichi) | 5 |
| Black Cardamom (Badi Elaichi) | 2 |
| Nutmeg (crushed) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Serves: 4-6 people
Instructions
-
Prepare the Mutton:
- Begin by washing the mutton thoroughly and set it aside to drain any excess water.
-
Fry the Whole Spices:
- Heat oil in a heavy-bottomed pan over medium heat. Add the dry red chillies, bay leaves, cinnamon stick, mace, ajwain, cloves, black peppercorns, cardamom pods, black cardamom, and crushed nutmeg.
- Allow the spices to crackle and release their flavors in the oil for about 1-2 minutes. This step ensures that the spices infuse the oil, which will later enhance the taste of the mutton.
-
Sautรฉ Garlic and Ginger:
- Add the whole garlic pods and sliced ginger to the pan. Sautรฉ until golden and fragrant. The aroma of ginger and garlic will fill the kitchen at this point.
-
Fry the Onions:
- Add the sliced onions to the pan. Cook them until they turn soft and translucent, stirring occasionally. The onions should caramelize slightly, releasing their sweetness.
-
Cook the Mutton:
- Add the washed mutton pieces to the pan. Stir well to coat the mutton with the oil and onion mixture. Cook the mutton for a few minutes, allowing it to brown slightly.
- Add the thick curd (yogurt) and salt to the mutton. Stir until the curd is well mixed with the meat. Allow the mutton to cook on high heat until the curd starts releasing water from the sides.
-
Simmer the Mutton:
- Once the curd starts releasing water, reduce the heat to low, cover the pan, and let the mutton cook slowly. The meat should simmer until it becomes tender and juicy. This process can take 40-50 minutes.
-
Add the Spices:
- Once the mutton is cooked and tender, add the coriander powder, turmeric powder, and red chilli powder. Stir to combine the spices with the mutton mixture.
-
Fry the Mutton (Bhuna Process):
- Increase the heat to medium-high and fry the mutton, stirring occasionally. The goal is to fry the meat until the oil starts to separate from the spices and the mixture becomes thick. Add the ghee gradually, stirring constantly, to help the mutton develop its rich, deep flavor and color.
- Continue frying until the ghee and oil start oozing out from the sides, and the mutton turns a deep brown.
-
Check and Adjust the Seasoning:
- Taste and check the salt. If necessary, adjust the seasoning by adding more salt.
-
Final Touch:
- Once the mutton has thickened and is beautifully golden brown, turn off the heat. Garnish with freshly chopped coriander leaves for a refreshing touch.
- Serving Suggestions:
- Serve your delicious Pakistani Bhuna Gosht with hot rumali roti or homemade butter naan. The combination of juicy, tender mutton and the soft, fluffy bread is a match made in heaven.
Tips for Perfect Bhuna Gosht:
- Slow cooking is key to achieving tender mutton, so be patient during the simmering process.
- The bhuna (frying) step is crucial to intensify the flavors and give the dish its signature texture. Donโt skip this stage.
- You can also adjust the level of spice by reducing or increasing the amount of red chilli powder, depending on your preference.
Nutritional Information (per serving):
- Calories: 380 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 600mg
Enjoy the rich flavors and tender texture of this traditional Pakistani Bhuna Gosht! This dish is sure to become a favorite at your dinner table, bringing the authentic taste of Pakistan right into your home.
