Delhi
Bhuna gosht
Mutton fried slowly in its masala until dark, dry and intense. No gravy, all flavour.
100 minTime
42 gProtein each
hotSpice
Make it your way
Grandma's wayFried, dark, dry, intense. Bhuna at its best.
The original404kcalsame
42 gproteinsame
5 gfibresame
100minutessame
Classic bhuna gosht.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Marinate the mutton with curd, ginger garlic paste, turmeric and salt for 1 hour.
- 2Heat oil in a cooker, crackle whole spices and fry the onions until dark brown.
- 3Add the mutton and bhuno on high, stirring, until the meat browns and the curd dries out. Add tomatoes and powders and continue until oil separates.
- 4Add water and pressure cook 5 whistles. Let pressure release naturally.
- 5Cook open on high, stirring, until all liquid is gone and the masala coats the meat. Finish with garam masala, ginger and coriander.
Serve it like this
Serve hot on a plate, with a few fresh coriander leaves on top.