Bhuna Gosht

Bhuna Gosht  by Madhu Varma


  1. Mutton – 1 ½ kg
  2. Onions – 9 (3 ground,3 chopped,3 sliced)
  3. Garlic Paste – 1 ½ Tablespoons
  4. Ginger Paste – 1 ½ Tablespoons
  5. Coriander Powder – 3Teaspoons
  6. Chilli Powder – 1 ½ Teaspoons
  7. Dry Whole Red Chillies – 6
  8. Garam Masala Powder – 3Teaspoon
  9. Green Chillies – 3 Teaspoons, chopped
  10. Tej Pattas – 4
  11. Black Cardamoms – 6
  12. Cloves – 6
  13. Cinnamon – 3 pieces
  14. Salt – To Taste
  15. Yoghurt – 1 ¼ cups
  16. Mustard Oil – 1 ¼ cups
  17. Ghee – 1 ½ Tablespoons


Heat 3 tablespoons oil in a karahi. Add 2 tej pattas, 3 cardamoms and the chopped onions and fry till brown. Add the mutton and saute for a couple of minutes. Then add the garlic, ginger, ground onion and chilli and coriander powders and salt and let it cook with lid covered and occasional stirring. When the oil surfaces and it is well browned add the yoghurt, green chillies and salt and cook for 5 minutes or till the yoghurt gets well blended. Thereafter, if required add a little water and either pressure cook or cook in a karahi or pan till the meat is tender. But, do not over cook or else it will disintegrate. When done let most of the water dry, but leave it moist.

In another pan heat some more oil, add all the whole garam masalas, dry red chilles and sliced onion. Brown the onion, then add the cooked mutton and toss it up with the garam masala and the ghee.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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