Bhuna Gosht Recipe – Pakistani Special
Bhuna Gosht is a classic Indian curry that’s equally cherished in Pakistani cuisine, celebrated for its intense flavors and thick, rich masala. This traditional mutton curry uses the bhuna technique — slowly sautéing meat and spices until the oil separates — to develop deep, aromatic notes. Slow-cooked to perfection, it’s a dish that embodies comfort and culinary tradition, best served with warm naan, paratha, or fragrant basmati rice.
- Prep Time20 min
- Cook Time1 hr 10 min
- Total Time1 hr 30 min
Bhuna Gosht Ingredients:
- 500g (1 lb) mutton or lamb, bone-in preferred
- 3 tbsp oil or ghee
- 2 large onions, thinly sliced
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1–2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 ½ tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup yogurt, whisked
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
Bhuna Gosht Instructions:
Heat oil or ghee in a heavy-bottomed pot; add cumin seeds and let them sizzle.
Add sliced onions; sauté until deep golden brown.
Stir in ginger-garlic paste and green chilies; cook briefly until fragrant.
Add all ground spices (coriander, cumin, chili, turmeric, garam masala); stir to bloom.
Add chopped tomatoes; cook until soft and oil separates.
Add mutton pieces; stir and bhuno (sauté) on medium heat until meat is well coated and browned.
Add yogurt; mix well and continue bhuno until the masala thickens and clings to the meat.
Pour in enough water to cover meat halfway; cover and cook on low heat until meat is tender (about 45–60 minutes), stirring occasionally.
Uncover and cook further to reduce the sauce to a thick, clinging consistency.
Garnish with fresh coriander and serve hot.
Recipe Notes :
Bhuna Technique: Slow cooking and sautéing until the oil separates is key to unlocking deep flavors.
Meat Choice: Bone-in meat enriches the curry, adding body and depth to the sauce.
Yogurt Tip: Use full-fat yogurt for creaminess and balanced spice.
Consistency: Cook uncovered at the end to thicken the masala until it clings to the meat.
Serving Suggestion: Pair this curry with naan, paratha, or steamed basmati rice for a complete meal.
