Bhuna Gosht /Mutton Bhuna is another Arabic delicacy adopted by us. Mutton is roasted first and then is slow cooked in whole spices and my twist to this dish is I use chilli paste to enhance the flavour. Mutton when slow cooked leaves an aromatic flavour and extremely juicy meat that makes you crave for more.😄
Mutton 1kg, dried chilli 200 grams (soaked in warm water for an hour), coarsely grounded a table spoon of each- ginger , garlic, coriander, cumin. Whole garam masala – 5 green cardamom, 2 masala elachi (big cardamom), 1 small piece of cinnamon, 2 mace, 4/5 cloves and pepper and 2/3 bay leaves. Turmeric powder 1 tsp. Poppy and sesame seeds 1tsp grinded into a paste. Curds 2tabsp. Fried onions 1 cup. Oil /Ghee 4/5 tabsp. Salt to taste and chopped Coriander for garnishment.
Soak the chillis in warm water for an hour and then drain the water and grind the chillis into a paste. Heat oil or ghee in a heavy bottom pan and tamper it with the whole garam masala. Add the mutton and roast it on high flame till it turns slightly brown. This is the Bhuna process. Now add the fried onions and the coarsely grounded paste of ginger garlic and coriander cumin. Add the chilli paste. Now add the turmeric and the Poppy sesame seeds paste. Continue roasted the meat in the spices. Add curd and season it with salt. Now add 2/3 cups of water and let it slow cook for an hour till the meat is tender and succulent. If the curry too runny let it dry on high flame for a couple of minutes. Garnish with coriander leaves. Serve hot with roti or bhakri.