Non-Veg Recipe

Bhuna Gosht (Lamb) with Thick Gravy.

Garnish with chopped coriander leaves before serving. Serve hot with Roti/Naan/Paratha/Jeera Rice.

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Yes me and my family use to love Mutton dishes until I left to Gulf for a job with family.  We almost stopped cooking Mutton dishes in Gulf until we returned back to India.  We only prefered Chicken and Fish instead of Mutton until our stay in Gulf because…….don’t ask me reasons.  Now back in India and enjoying Mutton dishes also.  This is my favourite Mutton dish which I cooked at home.  Try it and trust me you and your family will love it.

Ingredients : 

  • Fresh Goat Mutton – One kg.
  • Onion – 4 medium size – grinded into paste.
  • Kalonji (Onion Seeds) – 1 tsp.
  • Bay leaves – 3 leaves.
  • Black pepper – 1 tbs.
  • Dal Chini (Cinnamon) – 2 inch stick.
  • Star Anees – 1 piece.
  • Cloves – 4 pieces.
  • Small Green Elaichi – 4 pieces.
  • Large black Elaichi – 1 piece.
  • Jeera (Cummin) seeds – 1 tbs.
  • Dry Mace flower – 2.
  • Salt to taste.
  • Tumeric powder – half tsp.
  • Red Chilli powder – One tbs.
  • Garam Masala – One tsp.
  • Ginger and Garlic paste – Two tsp.
  • Coriander powder – One tsp.
  • Ghee or Clarified Butter – 100 gms.
  • Dahi (Curd) – 250 gms – whipped into smooth consistency (no lumps).

Method :

  • Take a Kadai or deep Pan and heat it up.
  • Add Ghee to it and allow it to heat up.
  • Add Kalonji seeds and allow it to pop (happens in 3 to 5 secs).
  • Add Jeera seeds and allow it to pop (happens immediately).
  • Add Bay leaves, Green Elaichi, Large black Elaichi, Dry Mace flower, Cloves, Star Anees, Dal Chini, Black Pepper, and allow it to pop and infuse its flavour to the hot Ghee.
  • Add chopped Mutton to the Kadai and Roast it until the Mutton is partially cooked (turn brown) with the dry masalas.  Keep stiring it intermitently and don’t allow the Mutton or the Masalas to burn.
  • Take another Kadai or Pan.
  • Add Ghee and heat it up.  Add little Cummin seeds and allow it to pop.
  • Add grinded onion and fry it until golden brown.
  • Add Red Chilli powder, Ginger & Garlic paste, Coriander powder, Garam masala, Tumeric powder, Salt to taste, and roast these masala for 2 to 3 minutes.  Add little water to deglaze and allow the mixture to fry well.
  • Add the partially cooked Mutton roast (from the other Kadai) to this Kadai or Pan.  Mix it well continuously.  Allow all the masalas to mix well.
  • Cover the Kadai with lid and reduce the heat to medium.  Allow it to cook for another 4 to 5 minutes.
  • Add Dahi (Curd) to this Kadai and mix them well on low heat.  Allow the Dahi to cook well along with the Mutton.  Normally this takes 8 to 10 minutes on medium flame.
  • Add little water to allow the Mutton to completely cook (Bhuna or Roast) in these masalas and Dahi with covered lid.
  • Once the mutton is cooked, its ready to eat.
  • Garnish with chopped coriander leaves before serving.
  • Serve hot with Roti/Naan/Paratha/Jeera Rice.
  • Happy Eating.

 

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