Pakistani Bhuna Gosht Recipe
A Succulent Pakistani Mutton Roast Steeped in Spices
This Pakistani Bhuna Gosht is a flavorful, tender, and aromatic mutton dish that promises to elevate your dinner table. Rich in spices and cooked until the mutton absorbs all the delicious flavors, this dish is a staple in Pakistani cuisine. Traditionally served with Rumali Roti or Homemade Butter Naan, this is the perfect recipe to savor with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (cut into medium pieces) | 750 grams |
| Onions (sliced) | 6 |
| Garlic | ½ cup |
| Ginger (sliced) | 4-inch piece |
| Curd (Dahi/Yogurt) | ¾ cup |
| Coriander Powder (Dhania) | 2 ½ tablespoons |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Salt | To taste |
| Sunflower Oil | ½ cup |
| Ghee | 4 tablespoons |
| Fresh Coriander (chopped) | 2 tablespoons |
| Dry Red Chillies | 6 |
| Bay Leaf (Tej Patta) | 2 |
| Cinnamon Stick (Dalchini) | 1 ½ 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) | ½ teaspoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
Servings
- Serves: 5
Cuisine & Course
- Cuisine: Pakistani
- Course: Dinner
- Diet: Non-Vegetarian
Instructions
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Prepare the Mutton: Start by thoroughly washing the mutton pieces. Set them aside for later use.
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Heat the Oil: In a heavy-bottomed pan, heat sunflower oil over medium heat. Once the oil is hot, add the whole spices – dry red chillies, bay leaves, cinnamon stick, mace, ajwain, cloves, black peppercorns, cardamom pods, and black cardamom. Allow the spices to crackle and release their flavors.
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Sauté Garlic and Ginger: Add the whole garlic cloves and sliced ginger to the pan. Sauté them until they turn golden brown, filling the kitchen with an aromatic fragrance.
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Fry the Onions: Add the sliced onions to the pan and fry them until they soften and turn translucent. The caramelized onions will add a rich base to the dish.
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Cook the Mutton: Now, add the washed mutton pieces to the pan. Stir well to combine with the onion and spice mixture. Let the mutton cook on high heat for a few minutes.
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Add Yogurt and Salt: Add the thick curd (yogurt) and salt. Stir well and cook on high flame until the yogurt begins to release water from the sides of the mutton. Once you see the water, reduce the heat, cover the pan, and let the mutton simmer until it becomes tender. This should take about 30 minutes.
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Spice it Up: Once the mutton is cooked and tender, add coriander powder, turmeric powder, and red chili powder. Mix everything thoroughly.
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Fry the Mutton: Increase the heat and fry the mixture until the oil starts separating from the sides. During this step, add ghee gradually, allowing it to mix in as you continue to fry.
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Check the Salt: Once the oil and ghee start oozing out from the edges, taste and adjust the salt if needed. The mutton should start to thicken and turn a deep brown color, signaling that it is ready.
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Garnish and Serve: Turn off the heat and garnish the Bhuna Gosht with freshly chopped coriander leaves. Serve hot with Rumali Roti or Homemade Butter Naan for an authentic experience.
Enjoy Your Meal!
This Pakistani Bhuna Gosht is rich, flavorful, and full of vibrant spices. Each bite of tender mutton is packed with layers of aromatic goodness, making it the ultimate comfort food for a cozy family dinner. The dish pairs perfectly with flatbreads, making it a wholesome, satisfying meal.
