Bhuna Gosht

Slow-roasted spiced mutton with caramelized onions and thick masala

Yields: Serves 6 | Total Time: 1 hour 30 minutes

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Cultural Notes

Bhuna—derived from the Urdu word "bhunna", meaning to sauté or roast—is a style of cooking where spices and meat are intensely stir-fried over medium to low heat until the fat separates and the masala clings to the meat. The Bohra style of Bhuna Gosht gained popularity during celebratory occasions, such as Milad and Eid, where the dish was appreciated for its richness and visual appeal.

The traditional version relies on minimal tomato, heavy use of onions, and a distinct roasting method that heightens the meat’s flavor without drowning it in gravy. Often accompanied by salli (crispy potato wafers) and boiled egg slices for garnish, it presents both royal elegance and rustic warmth. Recipes like this were often passed down verbally through kitchen apprenticeships in Bohra homes, where measuring by eye and cooking by instinct were part of the craft.

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Ingredients

For the Mutton

• 1 kg mutton (on-the-bone or boneless, as preferred)

• 1 cup water or stock

• 1 tbsp ghee

• Salt to taste

Whole Spices

• 3–4 green cardamom pods

• ½ tsp black peppercorns

• 2 bay leaves

Ghee and Aromatics

• ½ cup pure ghee (divided use)

• 500 g thinly sliced onions

• 1 medium tomato, sliced

• 2 tbsp ginger-garlic-green chilli paste

Ground Spices

• 1 tsp turmeric powder

• 1½ tsp hot red chilli powder

• 3 tsp Kashmiri chilli powder

• 2 tsp coriander (dhania) powder

• 2 tsp cumin (jeera) powder

• 1 tsp garam masala powder

Finishing Ingredients

• Juice of 1 lemon

• ½ cup fresh mint leaves, finely chopped

• ½ cup fresh coriander leaves, finely chopped

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Method

1. Pressure Cook the Mutton:

   • In a pressure cooker, combine mutton, Kashmiri chilli powder, red chilli powder, turmeric, 1 cup water or stock, 1 tbsp ghee, and salt to taste.

   • Cook over medium-low heat until 1 whistle. Turn off the heat and allow the pressure to release naturally.

2. Prepare the Bhuna Masala:

   • In a large kadhai or thick-bottomed pot, heat 3 tbsp ghee.

   • Add peppercorns, cardamom pods, and bay leaves. Let them sizzle for a few seconds.

   • Add sliced onions and sauté on medium heat until golden brown and caramelized.

3. Bhuna the Mutton:

   • Add ginger-garlic-green chilli paste and sauté for 1 minute.

   • Add the par-cooked mutton along with its stock. Stir in one direction continuously for 3–4 minutes.

   • Add sliced tomato and remaining powdered spices (jeera, dhania, garam masala).

   • Continue stirring and sautéing for 5–6 minutes until the masala thickens and clings to the meat.

4. Final Bhuna and Garnish:

   • Lower the heat and add the remaining ghee (about 2 tbsp). Mix in chopped mint and coriander leaves.

   • Add lemon juice and roast for 2–3 more minutes until the gravy is thick and the oil separates.

   • The mutton should be tender, richly coated, and deep in color.

5. Serve:

   • Transfer to a serving dish.

   • Garnish with fresh tomato slices, mint and coriander leaves, sliced boiled eggs, and salli wafers.

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Chef’s Notes

• Do not rush the bhuna process; this slow stirring is what intensifies flavor and gives the dish its name.

• The combination of hot and Kashmiri chilli powders gives both heat and color without overpowering the palate.

• Serve with soft parathas, khameeri rotis, or saffron rice for a regal experience.

• Garnishing with salli and eggs is a traditional Bohra touch, often seen at formal family dinners.