✨Bhuna Gosht✨

1. Tempering & Aromatics: While traditional Bhuna Gosht is prepared in an iron kadhai, a steel kadhai works wonderfully. Heat ghee and temper with cumin seeds, black cumin seeds, black peppercorns, and green cardamom.
2. Onion Base: Add finely chopped onions, sauté briefly, then add finely chopped green chillies and salt. Sauté patiently until the onions turn golden brown.
3. Tomato & Spice Masala: Once the onions are golden, add finely chopped tomatoes. Mix well, then add ginger-garlic paste, turmeric powder, red chilli powder, garam masala powder, and a splash of water to bloom the spices.
4. Meat Searing: Add boneless mutton and sear over low heat for 5 minutes, stirring continuously. Cover and let it simmer.
5. Slow Roasting (Bhunai): Every 10 to 15 minutes, uncover the pan, press and roast (bhuna) the meat for 4 to 5 minutes, then cover and simmer for another 10 to 12 minutes. Repeat this cycle 4 to 5 times with occasional splashes of water until the mutton achieves a rich, deep brown roast and becomes tender.
6. Final Twist: Stir in coriander powder and curd, cooking on low heat for 5 minutes until the oil separates and enriches the flavor.
7. Garnish & Serve: Shower generously with freshly chopped coriander leaves. Serve hot with paratha, naan, or phulka, accompanied by optional boiled eggs, potato salli wafers, tomato slices, and lemon wedges. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Repeated roasting during cooking is the secret to authentic Bhuna Gosht.
• Avoid rushing the process. The slower it cooks, the deeper the flavour becomes.

Serving Suggestion

• Serve hot with Paratha, Naan, or Phulka.
• Garnish with Boiled Eggs, Salli Wafer, Tomato slices, and Lemon wedges if desired.