Bhuna Gosht Masala

As a kid, I never liked mutton curries. I grew up believing that Goat/Lamb is something I just never enjoy until, I started my cooking experiments and realized that the problem is not with mutton, its the way it was cooked in my house. There were just 2 kinds of curries and I just happened to not like any. Though, I did prefer one and found it a little easier to gulp down somehow. I think the reason that I didn’t have too many options as a kid when it came to food choices is the reason I make so many varieties…LOLzzz.

So, when I started cooking lamb/goat, I preferred cooking them as kebabs. Different kebabs, with bones, boneless, minced meat, but never a curry. I could just never gather courage to make a curry, because I was convinced that it wouldn’t be good.

All that changed after I got married. Mr. Parveez has some fabulous goat curry recipes, passed down from his family and that’s when I started following the recipes and got more confident about it. Experimenting with different flavors added a lot of variety to my lamb and goat dishes. This recipe happens to be one of them.

This dish is a little thick in gravy, so its great to be eaten with phulkas or Rotis or a side dish with Daal-Chawal.

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Bhuna Gosht Masala

Boneless mutton in spicy dry gravy

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Rating: 5
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Cuisine

Indian

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gms Mutton [boneless] washed and cleaned
• 1/2 cup curry leaves
• 2 No. Onions chopped
• 3 tbsp Ginger garlic paste
• 3 No. Whole dry red chilies
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/4 tsp Garam Masala Powder
• 1/2 tsp zeera powder Roasted Cumin Powder
• 1 tsp Salt More or less according to your taste
• 3 No. Tomatoes chopped
• 1 tbsp Apple cider vinegar
• 1/2 cup Coriander leaves
• 5 No. Green chilies slit to half
• 1/2 tsp anardana powder
• 1/2 cup Yogurt
• 3 cups Water

Cuisine Indian Prep Time 10 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 500 gms Mutton [boneless] washed and cleaned 1/2 cup curry leaves 2 No. Onions chopped 3 tbsp Ginger garlic paste 3 No. Whole dry red chilies 1/2 tsp Turmeric Powder 1/2 tsp Red chili powder 1/4 tsp Garam Masala Powder 1/2 tsp zeera powder Roasted Cumin Powder 1 tsp Salt More or less according to your taste 3 No. Tomatoes chopped 1 tbsp Apple cider vinegar 1/2 cup Coriander leaves 5 No. Green chilies slit to half 1/2 tsp anardana powder 1/2 cup Yogurt 3 cups Water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add oil to a pan. Add curry leaves. Add meat and fry it slightly, for 10-15 mins.

   
2. The meat needs to be a little brown on top.

   
3. Take the meat out. Add the onions to the pan.

   
4. Once the onions are pink or transparent, add the ginger garlic paste.

   
5. Add dry red chilies. Turmeric, red chili powder, zeera powder and garam masala.

   
6. Add tomatoes and salt and cook till they become mushy.

   
7. Add the apple cider vinegar, followed by mutton pieces.

   
8. Add green chilies and coriander leaves.

   
9. Add yogurt and mix well.

   
10. Add Anardana powder and add water.

    
11. Cover and cook till meat is tender and the gravy dries up a little.

    
12. Serve as a side dish with Dal and chawal or with Rumaali Roti.