Bhuna Gosht- Pakastani Style Pan Fried Mutton with Spices

Ingredients:

1 kg, mutton on bones, cut in pieces

6 nos, large onions, finely sliced

3 nos, large tomatoes, finely chopped

250 gms, yoghurt, whisked well

1 tbsp, garlic paste

1 tbsp, ginger paste

1 tbsp, ginger juliennes

2 tsp, red chili powder

¾ tsp, turmeric powder

2 tsp, coriander powder

4 tbsp, golden fried onions, crushed

Salt as per taste

3 tbsp, oil

3 tbsp, ghee

Whole spices:

8-10 nos, green cardamom

8-10 nos, cloves

½ tsp, black peppercorns

3-4 nos, dried Kashmiri red chilies, each broken into 2

1 cinnamon stick of 2 inch

3 nos, black cardamom

1 tsp black cumin

¾ blade mace, crushed

2 nos, bay leaves

For garnish:

Ginger juliennes, coriander leaves, and crushed fried onions.

Method: In a heavy bottom pan or handi, heat oil and ghee. Add all the whole spices and allow them to crackle for few seconds. Do not burn. Add onions and fry till it turns pink. Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes. Add tomatoes, red chili powder, turmeric, coriander powder and salt. Mix well. Add little water, cover and simmer for an hour. Give it a stir at intervals. Do not add too much water as meat has to be cooked in its own juices. After an hour, add whisked yoghurt, crushed fried onions and ginger juliennes. Cover and cook till the mutton gets tender. At this point, you should get nice red thick gravy clinging to mutton pieces and oil should float on top. The mutton pieces should be tender and remain intact. Do not overcook it. Serve hot with nan, phulka or pulao.

Happy Cooking!

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