We don't really find too many recipes in mutton. Unlike chicken, which has great versatility in taking over flavors mutton always has a strong flavor and taste to itself that its almost difficult to bring a difference in mutton recipes.Though kids are not a big fan of mutton, I cook them once in a while to feed our nostalgia because back in our country we always get fresh cuts and certain dishes taste really good when accompanied by this fiber rich meat.
Today being Sunday, I decided to make mutton for lunch and wanted to make something which won't resemble our usual curries or roasts or kabobs and ended up trying this Mughal dish. Its very well worth the try.
INGREDIENTS:
Mutton - 2 lbs (Boneless Preferred)
Ginger Garlic Paste - 1+2 tblsp
Vinegar - 2 tblsp
Onions - 1 Medium
Tomatoes - 5 Nos
Turmeric Powder - 2tsp
Nutmeg Powder - 1/4 tsp
Red Chili Powder - 1 tblsp
Bay Leaves - 1 big
Cinnamon - 2inch stick
Black Cardamom - 2 Nos
Cloves - 4 Nos
Cumin Seeds - 2tsp
Green Chilies - 2 Nos
Thick Yogurt - 2 cups
Milk - 1 cup
Oil - 1/4 cup
Salt - To taste
METHOD:
Clean the mutton and cut them into small cubes.To this add the vinegar,1 tblsp ginger garlic paste and salt and mix well and let it marinate.
In the meantime in a pan or pressure cooker add half of the oil and fry the sliced onions until golden brown. Remove the onions and discard the oil. Again bring back the pan to the stove and add a table spoon of fresh oil and fry the remaining ginger garlic paste. To this add the fried onions and saute for a min. Then add the chopped tomatoes and all the spice powders, nutmeg, turmeric and chilly powder along with a little bit of salt and cook them until the tomatoes get wilted. Then add the mutton which is marinated and cook until the gravy thickens a bit.
At this stage add the bay leaves, black cardamoms, cloves, cumin seeds and green chillies and the yogurt. Give them a nice stir to combine everything, add more salt close the lid and let it cook until the mutton gets well cooked but still intact, like a 3/4 ish cooked. To get to this stage you will have to lower the flame and cook for about 30 mins if its in a normal pan or about 10 mins in a pressure pan/cooker. Once done open the lid and add the milk, give them a nice stir and check for salt. Then pour a teaspoon or two of oil and fry them until the meat is well done and the gravy is barely dry. Bhuna gosht can be served with Naan, Parotta or Jeera rice.
P.S : Both bone in or boneless meat can be used.The whole process can be made using ghee. You can use fried onions available in stores. And while adding milk, you can reduce its amount and add a tablespoon or two whole cream. Its recommended to use black cardamom and the nutmeg which are the flavor boosters.
Today being Sunday, I decided to make mutton for lunch and wanted to make something which won't resemble our usual curries or roasts or kabobs and ended up trying this Mughal dish. Its very well worth the try.
INGREDIENTS:
Mutton - 2 lbs (Boneless Preferred)
Ginger Garlic Paste - 1+2 tblsp
Vinegar - 2 tblsp
Onions - 1 Medium
Tomatoes - 5 Nos
Turmeric Powder - 2tsp
Nutmeg Powder - 1/4 tsp
Red Chili Powder - 1 tblsp
Bay Leaves - 1 big
Cinnamon - 2inch stick
Black Cardamom - 2 Nos
Cloves - 4 Nos
Cumin Seeds - 2tsp
Green Chilies - 2 Nos
Thick Yogurt - 2 cups
Milk - 1 cup
Oil - 1/4 cup
Salt - To taste
METHOD:
Clean the mutton and cut them into small cubes.To this add the vinegar,1 tblsp ginger garlic paste and salt and mix well and let it marinate.
In the meantime in a pan or pressure cooker add half of the oil and fry the sliced onions until golden brown. Remove the onions and discard the oil. Again bring back the pan to the stove and add a table spoon of fresh oil and fry the remaining ginger garlic paste. To this add the fried onions and saute for a min. Then add the chopped tomatoes and all the spice powders, nutmeg, turmeric and chilly powder along with a little bit of salt and cook them until the tomatoes get wilted. Then add the mutton which is marinated and cook until the gravy thickens a bit.
At this stage add the bay leaves, black cardamoms, cloves, cumin seeds and green chillies and the yogurt. Give them a nice stir to combine everything, add more salt close the lid and let it cook until the mutton gets well cooked but still intact, like a 3/4 ish cooked. To get to this stage you will have to lower the flame and cook for about 30 mins if its in a normal pan or about 10 mins in a pressure pan/cooker. Once done open the lid and add the milk, give them a nice stir and check for salt. Then pour a teaspoon or two of oil and fry them until the meat is well done and the gravy is barely dry. Bhuna gosht can be served with Naan, Parotta or Jeera rice.
P.S : Both bone in or boneless meat can be used.The whole process can be made using ghee. You can use fried onions available in stores. And while adding milk, you can reduce its amount and add a tablespoon or two whole cream. Its recommended to use black cardamom and the nutmeg which are the flavor boosters.
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