Pakistani Bhuna Gosht Recipe
A mutton preparation that is very popular in Pakistan, the mutton pieces are slow cooked in whole spices, chopped onion and ginger garlic is later fried (bhuna) with lots of ghee and garnished with coriander. Serve it along with rumali roti or naan & pickled onions to enjoy your lunch.
Pakistani Bhuna Gosht is a mutton preparation that is very popular in Pakistan. Mutton pieces slow cooked in whole spices, chopped onion and ginger garlic is later fried (bhuna) with lots of ghee and garnished with coriander. The mutton pieces when cooked slowly with whole spices, leaves an aromatic flavour and extremely juicy mutton that makes you crave for more.
If you like this recipe, you can also try other similar recipes such as :
- 750 grams Mutton , cut into medium pieces
- 6 Onions , sliced
- 1/2 cup Garlic
- 4 inch Ginger , sliced
- 3/4 cup Curd (Dahi / Yogurt)
- 2-1/2 tablespoons Coriander Powder (Dhania)
- 2 teaspoons Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , as required
- 1/2 cup Cooking oil
- 4 tablespoons Ghee
- 2 tablespoons Coriander (Dhania) Leaves , chopped For whole spices
- 6 Dry red chillies
- 2 Bay leaf (tej patta)
- 1-1/2 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Mace (Javitri)
- 1 teaspoon Ajwain (Carom seeds)
- 5 Cloves (Laung)
- 5 Whole Black Peppercorns
- 5 Cardamom (Elaichi) Pods/Seeds
- 2 Black cardamom (Badi Elaichi)
- 1/2 teaspoon Nutmeg , crushed
How to make Pakistani Bhuna Gosht Recipe
To begin making the Pakistani Bhuna Gosht recipe, wash mutton nicely and keep it aside.
Heat oil in a heavy bottomed pan and add whole spices and let them crackle.
Now add whole garlic pods and ginger slices and saute them till golden.
Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add washed mutton and mix well.
Next add thick curd and salt and let it cook on high flame till the curd starts leaving water from sides.
As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.
When the mutton is cooked, add coriander powder, turmeric, red chilli powder and mix together.
Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.
Once the ghee/oil starts oozing out from the sides, check salt again and adjust if required.
Slowly the mutton will start to thicken and turn deep brown in colour. Turn off the gas and garnish the Bhuna Gosht with lots of coriander.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'