Ingredients :
Mutton – 1 kg ( Hind Leg portion, Chops & neck)
Onions – 6 ( finely chopped )
Tomato – (finely chopped)
Coriander leaves – ½ cup finely chopped
Pudina leaves – ¼ cup finely chopped
Ginger Garlic paste – 2 tablespoons
Hung Curd – 1 tablespoon
Chilli paste – 2 tablespoon ( 3 tbsp for spicy version)
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
POTLI – {2” daalchini , 1 bayleaf , 4 green cardamom, 2 black cardamom, 6 cloves, 8-10 peppercorns, 1 teaspoon cumin, ½ nutmeg ———— wrap all these together in a muslin cloth and tie it }
Mustard oil – ½ cup
Desi Ghee – ½ cup
Salt – To taste
Method :
– Put oil and ghee in a large pan and let it heat
– Add Mutton to it and let it shallow fry for 5 mins on high flame until it becomes slightly brown.
– Add the finely chopped onions to it and let it fry and cook until the onions become light brown. ( This is a lengthy process and may take upto 20-25 mins )
– Once both the Mutton and onion changes colour to light brown, add salt and ginger garlic paste and saute for 2-3 mins on medium flame till the raw texture of Ginger Garlic paste is gone.
– Add finely chopped tomatoes , hung curd , coriander powder, cumin powder and saute the mix for 2-3 mins.
– Add a splash of water, coriander leaves and pudina leaves and cover and cook on low flame for 15-20 mins
– Once the tomatoes and curd start separating from oil, add chilli paste and “POTLI OF MUSLIN CLOTH” to it and saute on high flame for 2 minutes.
– Cook the entire mix for another 15 mins on low flame ( adding splashes of water in between to prevent it from sticking to pan )
– Once the Mutton is 90% tender, add 1 cup of hot water and cover and cook on low heat for 5-10 mins
– Add 1 tablespoon of desi ghee in it and cook till Mutton is fork tender.
– Before closing the burner, get the required consistency by adding splashes of hot water to maintain the gravy consistency as per requirement.
Enjoy the lip smacking Bhuna Gosht with Rice/Bread.
Contributed by Nalin Jha
