Ingredients :

Mutton – 1 kg ( Hind Leg portion, Chops & neck)
Onions – 6 ( finely chopped )
Tomato – (finely chopped)
Coriander leaves – ½ cup finely chopped
Pudina leaves – ¼ cup finely chopped
Ginger Garlic paste – 2 tablespoons
Hung Curd – 1 tablespoon
Chilli paste – 2 tablespoon ( 3 tbsp for spicy version)
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
POTLI – {2” daalchini , 1 bayleaf , 4 green cardamom, 2 black cardamom, 6 cloves, 8-10 peppercorns, 1 teaspoon cumin, ½ nutmeg ———— wrap all these together in a muslin cloth and tie it }
Mustard oil – ½ cup
Desi Ghee – ½ cup
Salt – To taste

Method :

– Put oil and ghee in a large pan and let it heat
– Add Mutton to it and let it shallow fry for 5 mins on high flame until it becomes slightly brown.
– Add the finely chopped onions to it and let it fry and cook until the onions become light brown. ( This is a lengthy process and may take upto 20-25 mins )
– Once both the Mutton and onion changes colour to light brown, add salt and ginger garlic paste and saute for 2-3 mins on medium flame till the raw texture of Ginger Garlic paste is gone.
– Add finely chopped tomatoes , hung curd , coriander powder, cumin powder and saute the mix for 2-3 mins.
– Add a splash of water, coriander leaves and pudina leaves and cover and cook on low flame for 15-20 mins
– Once the tomatoes and curd start separating from oil, add chilli paste and “POTLI OF MUSLIN CLOTH” to it and saute on high flame for 2 minutes.
– Cook the entire mix for another 15 mins on low flame ( adding splashes of water in between to prevent it from sticking to pan )
– Once the Mutton is 90% tender, add 1 cup of hot water and cover and cook on low heat for 5-10 mins
– Add 1 tablespoon of desi ghee in it and cook till Mutton is fork tender.
– Before closing the burner, get the required consistency by adding splashes of hot water to maintain the gravy consistency as per requirement.

Enjoy the lip smacking Bhuna Gosht with Rice/Bread.

Contributed by Nalin Jha


Food Critic and a Marketing Wizz who had a high profile career with leading MNC’s like HSBC, GE Capital etc, Pawan Soni comes across as a quintessential corporate employee. He left behind his successful career as the Vice President of a MNC... all for his love for food. He a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is the Founder and CEO of Indian Food Freak. As one of the initial bloggers who started his blog almost a decade ago, his website is currently one of the biggest food and travel blogs in the country. Pawan also conducts highly successful restaurant awards and recently concluded the 6th edition of The Big F restaurant awards. He won the best influencer awards in India by BBC Food Food Awards in 2018

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