Bihari Bhunal Gosht cooked is my version. Added few extra whole masalas and beaten yoghurt to add into it a sour element and also to give thick gravy texture. It was delicious. Please try this cooking this version of Bihari Bhunal Gosht.
- Fresh Mutton – 1 kg – cleaned and washed.
- Jeera – 2 tsp.
- Jaiphal (Nutmeg) – 1/4th tsp.
- Tej patta (Bay leaves) – 2.
- Star annise – 2.
- Green Elaichi – 4.
- Lawang – 6.
- Kaali Miri – 1 tsp.
- Dagad Phool – 2 petals.
- Whole Dry Red Chilli – 4.
- Javatri (mace) – 2 petals.
- Dal Chini – 2 inch stick.
- Onion – 4 medium size – sliced.
- Fresh Tumeric pods – 1 inch long.
- Ginger – 1 inch long.
- Lassun – 10 pods.
- Red Chilli powder – 1 tbs.
- Ghee – 2 tbs.
- Salt to taste.
- Oil – to fry and cook.
- Coriender leaves – 4 tbs.
- Yoghurt – 250 gms – whisked (beaten) in paste.
- Take a deep frying pan or kadai and add sufficient cooking oil to fry onions. Heat up the oil.
- Add sliced onions and fry it until golden brown. Remove the fried onions and keep it aside.
- Grate the Nutmeg (Jaiphal) about half of it into fine powder. Add this powder to fried onions, mix it well and keep it aside.
- Keep the oil to cook mutton.
- Take a flat pan. Heat up the pan,
- Add Kaali miri, Lawang, Jeera, Dal chini, Star Annise, Dagad phool, Green Elaichi, Javatri and dry roast it for few minutes. Remove it. Take a stone mortar and pestle and add these roasted masalas into it. Crush them until it is a powder. Keep it aside.
- In the same stone mortar and pestle, add ginger, garlic, fresh tumeric pod, little water if required, crush them into a fine paste. Keep it aside.
- Use the same deep frying pan / kadai in which onions were fried. Heat up the oil.
- Add jeera to the hot oil and allow it to crackle.
- Add all the mutton and start roasting it on high flame until it turn brown or cooked properly (3/4th cooked).
- Add ginger/garlic/tumeric paste to the mutton and stir it. Continue cooked and stiring for another 5 minutes.
- Add Kaali miri, Lawang, Jeera, Dal chini, Star Annise, Dagad phool, Green Elaichi, Javatri crushed powder to the mutton. Stir it well and continue cooking. Add very little water if required to deglaze the pan and to avoid the masalas from burning.
- Add red chilli powder and salt to taste. Stir it well and continue cooking for another 5 to 8 minutes.
- Add Tej patta, whole dry red chilli, fried onions (mixed with Nutmeg powder) to the mutton. Keep stiring and continue cooking for another 5 minutes.
- Add Ghee to the mutton and continue stiring.
- At this stage the mutton should be almost full cooked.
- Add beaten yoghurt slowly to the mutton and keep stiring continuously while adding yoghurt.
- Close the lid. Reduce the flame to low-medium.
- Allow it to cook on low-medium heat for another 10 to 12 minutes. Ensure the masalas and mutton donot burn or stick to the kadai bottom. If so open the lid and stir once and again close the lid.
- Turn off the flame. Add 3/4th of the chopped fresh coriander and mix it well.
- Serve Bihari Bhunal Gosht hot in a serving bowl and garnish it with fresh chopped coriander leaves.
- Bihari Bhunal Gosht can be eaten with Roti, Chappati, Naan or Jeera fried rice.
- Happy Eating.