Bhuna Gosht
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.
Equipment
- Dutch Oven or Wok
Ingredients
For the Whole Spices:
- 6 boriya chilies
- 2 bay leaves
- 1½ - inch cinnamon stick
- 3 black cloves
- 5 black peppercorns
- 5 green cardamom
- 2 black cardamom
- ½ teaspoon ground nutmeg
For the Gosht:
- 1 pound goat meat, bone-in and cut into 1-inch pieces
- 1 cup water
- 2 teaspoons salt, divided, plus more to taste
- ⅓ cup ghee, plus 3-4 tbsp ghee
- 2 large yellow onions, thinly sliced
- ¼ cup garlic cloves
- 4 - inch fresh ginger, julienne, divided
- ¾ cup yogurt, full-fat
- 2½ tablespoons coriander powder
- 2 teaspoons Kashmiri chili powder
- ½ teaspoon turmeric
- 2 tablespoons cilantro, chopped
Instructions
- Gather the whole spices into a small bowl and stir in the nutmeg. Set them aside.
- Rinse the goat meat and add it to a Dutch oven with 1 cup of water and one teaspoon of salt. Cover with the lid and cook for 1- 1½ hours over low-medium heat. Drain and remove the meat and set it aside.
- Heat ⅓ cup of ghee in the same pan, and add the reserved whole spices; warm until they begin to sputter. Then, stir in the garlic and half of the fresh ginger; saute for 1 minute.
- Add the onions and fry until they soften and become translucent, for about 10 minutes.
- Nestle the reserved goat into the pan and add yogurt and one teaspoon of salt; stir to combine, then cook over high heat until the yogurt releases the 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, and Kashmiri chili powder.
- Adjust to high heat once fry or bhuna until the ghee escapes to the sides of the pan. Once the ghee separates, check the salt and adjust if needed.
- Continue cooking on high to bhunify the goat, stirring regularly, until the dish thickens and turns a rich brown color.
- Garnish with cilantro and fresh ginger slices. Serve with naan or basmati rice.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
- Unlike many of our recipes, this one has a range for cooking time. The goat takes longer to become tender; the cooking time is influenced by where you purchase the goat and how fresh the meat is.
- I rely heavily on a cooking technique called “bhunning.” During the cooking process, the goat tenderizes in a Dutch oven. Then, it fries in the pan with onions, garlic, ginger, and spices. The result is a highly concentrated and caramelized meat and onion dish.
Nutrition
Serving: 1 Serving | Calories: 552 kcal | Carbohydrates: 18 g | Protein: 23 g | Fat: 44 g | Saturated Fat: 22 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Cholesterol: 127 mg | Sodium: 1278 mg | Potassium: 591 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 365 IU | Vitamin C: 10 mg | Calcium: 161 mg | Iron: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!