Bhuna Gosht | How to make Bhuna Gosht

By Farrukh Shadab  |  30th Nov 2015  |  
4.9 from 7 reviews Rate It!
  • Photo of Bhuna Gosht by Farrukh Shadab at BetterButter
  • Prep Time


  • Cook Time


  • Serves





About Bhuna Gosht Recipe

Bhuna Gosht means goat meat/lamb slow pan cooked with spices by simmering it for long hours and reducing the gravy till it reach deep red/brown thick luscious gravy. Meat is cooked in its own juices and blended thoroughly with the spices, gives out and an elegant, aromatic dish.

Bhuna Gosht

Ingredients to make Bhuna Gosht

  • 1 kg mutton on bones cut in pieces
  • 6 nos large onions finely sliced
  • 3 nos large tomatoes finely chopped
  • 250 gms yoghurt whisked well
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp ginger juliennes
  • 2 tsp red chili powder
  •  tsp turmeric powder
  • 2 tsp coriander powder
  • 4 tbsp golden fried onions crushed
  • salt as per taste
  • 3 tbsp oil
  • 3 tbsp ghee
  • Whole spices:
  • 8-10 nos green cardamom
  • 8-10 nos cloves
  • ½ tsp black peppercorns
  • 3-4 nos dried Kashmiri red chilies
  • 1 cinnamon stick of 2 inch
  • 3 nos black cardamom
  • 1 tsp shazeera ( black cumin)
  •  blade mace crushed
  • 2 nos bay leaves
  • For garnish:
  • ginger juliennes coriander leaves and crushed fried onions.

How to make Bhuna Gosht

  1. In a heavy bottom pan or handi, heat oil and ghee. Add all the whole spices and allow them to crackle for few seconds. Do not burn. Add onions and fry till it turns pink.
  2. Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes. Add tomatoes, red chili powder, turmeric, coriander powder and salt. Mix well.Add little water, cover and simmer for an hour.
  3. Give it a stir at intervals. Do not add too much water as meat has to be cooked in its own juices. After an hour, add whisked yoghurt, crushed fried onions and ginger juliennes.
  4. Cover and cook till the mutton gets tender. At this point, you should get nice red thick gravy clinging to mutton pieces and oil should float on top. The mutton pieces should be tender and remain intact. Do not overcook it.
  5. Dish out, garnish with ginger juliennes, coriander leaves and fried onions. Serve hot with nan, phulka or pulao.

Reviews for Bhuna Gosht (7)

Shaima Khan2 years ago


PriNce Lee3 years ago


Deepika Soma3 years ago


Aamrin Kureshi3 years ago


Sujata Siddhanta3 years ago


Lakshay raj4 years ago


Sukhmani Bedi4 years ago