Indian
Bhuna Gosht (Mutton Curry)
$4
20 minsPrep
1 hr 10 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
420Calories
32gProtein
29gFat
8gCarbs
3gSugar
2gFiber
620mgSodium
110mgChol
9gSat Fat
520mgPotassium
60mgCalcium
4mgIron
2.5mcgVitamin B12
8mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
dairy-free
high-protein
Instructions
1
Heat oil in a heavy-bottomed pot; add whole spices and let them sizzle.
2
Add sliced onions and fry until golden brown.
3
Add ginger-garlic paste and cook until raw smell disappears.
4
Add mutton pieces and sear on high heat until browned on all sides.
5
Stir in turmeric, red chili powder, coriander powder, cumin powder, and salt; cook the masala with the meat until oil begins to separate (bhuna technique).
6
Add chopped tomatoes and yogurt; cook down until the masala is thick and deep red-brown.
7
Add a little water, cover, and slow-cook on low heat until the mutton is tender, stirring occasionally and adding water as needed.
8
Once the meat is fully tender and oil floats on top, uncover and reduce until gravy is thick and clinging to the meat.
9
Sprinkle garam masala and slit green chilies; simmer 5 more minutes.
10
Garnish with fresh cilantro and serve hot with naan or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 375 g375 g mutton (goat), bone-in, cut into pieces
- 11 medium onion, finely sliced
- 11 medium tomato, chopped or pureed
- 1 tbsp1 tbsp ginger-garlic paste
- 2 1/2 tbsp2 1/2 tbsp mustard oil or vegetable oil
- 3/4 tbsp3/4 tbsp red chili powder
- 1/2 tsp1/2 tsp turmeric powder
- 1/2 tbsp1/2 tbsp coriander powder
- 1/2 tsp1/2 tsp cumin powder
- 1/2 tsp1/2 tsp garam masala
- 11 set whole spices (bay leaf, cinnamon, cardamom, cloves)
- 1 1/2 tbsp1 1/2 tbsp yogurt
- 1/2 tsp1/2 tsp to taste salt
- 1 tbsp1 tbsp fresh cilantro, chopped
- 11 whole green chilies, slit
- 1/2 cup1/2 cup water
