Bhuna Gosht

• Meat

  • 1 Mutton

• Produce

  • 2 Bay leaf
  • 2 powder tsp Coriander
  • 1 Coriander - 4 tbsp, Fresh
  • 1 Garlic
  • 1 Ginger
  • 1 Green chili
  • 1 Onion - 2 cups

• Refrigerated

  • 1/2 cup Curd

• Baking & Spices

  • 3 Cardamom, black
  • 3 Cardamom, green
  • 1 Cinnamon
  • 4 Cloves
  • 1 powder tsp Garam masala
  • 5 Peppercorns, black
  • 1 tsp Red chili powder
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Mustard oil

• Other

  • Javitri - 1 piece

Found on whiskaffair.com

Description

Ingredients

• Mutton - 600 g ( With bones )
• Mustard oil - 4 tbsp
• Cloves - 4-5
• Black peppercorns - 5-6
• Black cardamom - 3-4
• Green cardamom - 3-4
• Bay leaf - 2
• Javitri - 1 piece
• Cinnamon - 1 inch piece
• Onion - 2 cups ( Thinly sliced )
• Ginger - 1 inch piece ( Grated )
• Garlic - 10-12 cloves ( crushed )
• Green chili - 2 ( slit into halves )
• Salt to taste
• Curd - ½ cup
• Red chili powder - 1 tsp
• Turmeric powder - ½ tsp
• Coriander powder - 2 tsp
• Garam masala powder - 1 tsp
• Fresh coriander - 4 tbsp ( chopped )

Directions

• Heat mustard oil in a pressure cooker, till fumes start coming.
• Remove from heat and cool for 5 minutes.
• Heat again.
• When it is hot, add cloves, black peppercorns, black cardamom, green cardmom, bay leaf, javitri and cinnamon.
• Fry for 15 seconds.
• Add onions and green chilies and fry for 10 minutes.
• Add ginger and garlic and fry till onions turn golden brown.
• Add mutton and cook on high heat for 3-4 minutes.
• Add ½ cup water to the cooker.
• Put on the lid of the pressure cooker and cook till mutton is 80% done.
• Let it cool and then remove the lid.
• Add curd, red chili powder, turmeric powder and coriander powder.
• Cook on low flame till oil separates and masala is nicely browned.
• Add garam masala powder and fresh coriander.
• Serve hot with phulke or naan.