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Bhuna Gosht – Dry Goat Fry

Enjoy our dry bhuna gosht fry made with mutton or lamb and slow-cooked in whole spices; the gosht later fries in onion, garlic, and ginger, resulting in a highly concentrated and flavorful meal you will crave. 

WHAT YOU NEED TO MAKE THIS RECIPE

  • Mutton or Goat: Gosht means meat in Hindi, and more often than not, gosht refers to either goat or lamb; we prefer using goat.
  • Onion: Thinly slice onions and use a lot of them!
  • Garlic: I use a ton of whole garlic cloves to make this recipe, a heaping 1/4 cup, to be exact.
  • Ginger: Ginger cooks alongside the meat and serves as a tasty garnish at the end.
  • Yogurt: Tenderize the goat using yogurt.
  • Ground Spices: Coriander powder, Kashmiri chili powder, and turmeric flavor our bhuna gosht recipe.
  • Ghee: Ghee is a staple in traditional Indian and Pakistani cuisine and develops a deep, nutty flavor to set the stage for the dish and fry the mutton.
  • Whole Spices: We use boriya chilies, bay leaves, cinnamon sticks, black gloves, black peppercorns, green cardamom, black cardamom, and stir in ground nutmeg since whole nutmeg can be difficult to come by.

HOW TO MAKE BHUNA GOSHT

Combine whole spices in a bowl to begin the process of bhuning.

ADD – Gather the whole spices into a small bowl and stir in the nutmeg. Set aside.

Cook the goat or mutton until tender to create the base for bhuna gosht.

COOK – Rinse the goat and add it to a heavy-bottomed pan along with 1 cup of water and 1 teaspoon of salt. Cover with the lid and cook for 1- 1½ hour over low-medium heat. Drain and remove the meat and set it aside.

FRY – Heat 1/3 cup of ghee in the same pan, and add the reserved whole spice mixture until the ingredients sputter.

SAUTE – Stir in the garlic and half the ginger, saute until golden.

Next, add the onions and fry until they become translucent and soften for about 8 minutes.

COMBINE – Return the goat to the pan and incorporate the yogurt and salt. Stir to combine and cook over high heat until the yogurt releases liquid.

SIMMER – Reduce the heat to medium and cover the pan with a lid. Allow the dish to simmer for about 5-10 minutes.

ADD – Stir in the coriander powder, turmeric, Kashmiri chili powder, and mix well.

FRY – Adjust to high heat once again and fry until the ghee escapes to the sides of the pan. Add more ghee as needed while frying, up to 4 tablespoons. Once the ghee separates, check the salt and adjust if needed.

Continue cooking on high, stirring regularly. The goat mixture will begin to thicken and turn a rich brown color.

SERVE – Garnish with cilantro and fresh ginger slices. Serve with naan or basmati rice.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of our other Indian-inspired meals!  

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store the leftovers in an air-tight container; it will keep for 3-4 days.
  • FREEZE – Allow the dish to cool completely, and add it to a freezer-safe container. Bhuna gosht will freeze for up to 2 months. When you’re ready to eat, defrost it in the refrigerator overnight.
  • REHEAT – To serve, warm it on the stovetop, and prepare your rice or naan.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe in an Instant Pot?

1. Gather the whole spices into a small bowl and stir in the nutmeg. Set aside.
2. Rinse the goat and add it to an Instant Pot along with 1 cup of water and 1 teaspoon of salt.
3. Secure the lid and cook for 1 hour in manual high pressure. Drain and remove the meat and set it aside.
4. Then, add the garlic and half of the ginger, and cook in saute mode until golden.
5. Next, add the onions and fry until they become translucent and soften for about 8 minutes.
6. Return the goat to the pan and mix in the yogurt and salt. Stir to combine, and let it cook in saute mode until the yogurt releases liquid.
7. Cover the Instant Pot with the lid, but do not seal it. Allow the dish to simmer for about 5 minutes.
8. Stir in the coriander powder, turmeric, Kashmiri chili powder, and mix well.
9.Remove the lid and continue to fry until the ghee escapes to the sides of the pot. Add more ghee as needed while frying, up to 4 tablespoons. Once the ghee separates, check the salt and adjust if needed.
10. Continue cooking in saute mode, stirring regularly. The goat mixture will begin to thicken and turn a rich brown color.
11. Garnish with cilantro and fresh ginger slices. Serve with naan or basmati rice.

YOU SHOULD ALSO TRY:

A serving of bhuna gosht topped with cilantro and ginger.

Bhuna Gosht – Dry Goat Fry

Tressa Jamil
Learn how to make bhuna gosht or mutton bhuna; the meat cooks with spices and fries with onion, garlic, and ginger, adding a richness of flavor.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Pakistani
Servings 4 people
Calories 504 kcal

Equipment

Ingredients
  

For the Whole Spices:

For the Gosht:

  • 1 pound goat or mutton, cut into 1-inch pieces
  • 2 large yellow onions thinly sliced
  • ¼ cup garlic cloves, whole
  • 4 – inch fresh ginger, matchstick, divided
  • ¾ cup yogurt, full-fat
  • tablespoons coriander powder
  • 2 teaspoons Kashmiri chili powder
  • ½ teaspoon turmeric
  • salt, to taste
  • cup ghee, plus 3-4 tbsp ghee
  • 2 tablespoons cilantro, chopped

Instructions
 

  • Gather the whole spices into a small bowl and stir in the nutmeg. Set aside.
  • Rinse the goat and add it to a heavy-bottomed pan along with 1 cup of water and 1 teaspoon of salt. Cover with the lid and cook for 1- 1½ hour over low-medium heat. Drain and remove the meat and set it aside.
  • Heat 1/3 cup of ghee in the same pan, and add the reserved spice mixture until the ingredients sputter.
  • Stir in the garlic and half the ginger, saute until golden.
  • Next, add the onions and fry until they become translucent and soften for about 8 minutes.
  • Return the goat to the pan and incorporate the yogurt and salt. Stir to combine and cook over high heat until the yogurt releases liquid.
  • Reduce the heat to medium and cover the pan with a lid. Allow the dish to simmer for about 5-10 minutes.
  • Stir in the coriander powder, turmeric, Kashmiri chili powder, and mix well.
  • Adjust to high heat once again and fry until the ghee escapes to the sides of the pan. Add more ghee as needed while frying, up to 4 tablespoons. Once the ghee separates, check the salt and adjust if needed.
  • Continue cooking on high, stirring regularly. The goat mixture will begin to thicken and turn a rich brown color.
  • Garnish with cilantro and fresh ginger slices. Serve with naan or basmati rice.

Notes

  • How long should I cook the goat? Unlike many of our recipes, you will note a range of cooking times. Goat takes longer to become tender, and depending on where you buy the meat, cooking time can vary some.
 
  • Cooking Technique: We rely heavily on a cooking technique called “bhunning.” During this process, the goat first cooks down in a Dutch oven until tender and then fry’s alongside onion, garlic, ginger, and spices. The result is highly concentrated and flavorful curried meat. 

Nutrition

Serving: 1 ServingCalories: 504kcalCarbohydrates: 15gProtein: 23gFat: 39gSodium: 745mgFiber: 3gSugar: 1g
Keyword bhuna gosht
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