Bhuna Gosht (Lamb)

Bhuna Gosht (Lamb) is a thick Lamb Curry . Bhuna is a style of cooking where you cook spices in oil first and then add the veg and meat. Bhuna Gosht Mutton masala is a popular and exotic Indian recipe. In this dish the curry is so thick that it coats all the pieces of mutton. The mutton is cooked in its own juices till it gets a beautiful dark brown color.

Flavored with Indian spices and love by a blogger , Mr. Vankatesh.

Recipe Courtesy : Daddy’s Cuisine


  • 1 kg Fresh Goat (Mutton)
  • 4 Medium Size Onion; Grinded into paste
  • 1 tsp Onion Seeds (Kalonji)
  • 3 Bay leaves
  • 1tbsp Black Pepper
  • 2 inch Cinnamon Stick.
  • 1 piece Star Anees
  • 4 Cloves
  • 4 Small Green Cardamom (Elaichi)
  • 1 Large Black Cardamom (Elaichi)
  • 1 tbsp Cumin seeds
  • 2 Dry Mace flower
  • Salt to taste.
  • ½ tsp Turmeric powder
  • 1 tbsp Red Chili powder
  • 1 tsp Garam Masala
  • 2 tsp Ginger and Garlic paste
  • 1 tsp Coriander powder
  • 100 gm Ghee or Clarified Butter
  • 250 gm Curd/Yogurt (Dahi) ; whipped into smooth consistency (no lumps).


  • Take a Kadai or deep Pan and heat it up.
  • Add Ghee to it and allow it to heat up.
  • Add Kalonji seeds and allow it to pop (happens in 3 to 5 secs).
  • Add Jeera seeds and allow it to pop (happens immediately).
  • Add Bay leaves, Green Elaichi, Large black Elaichi, Dry Mace flower, Cloves, Star Anees, Dal Chini, Black Pepper, and allow it to pop and infuse its flavour to the hot Ghee.
  • Add chopped Mutton to the Kadai and Roast it until the Mutton is partially cooked (turn brown) with the dry masalas. Keep stiring it intermitently and don’t allow the Mutton or the Masalas to burn.
  • Take another Kadai or Pan.
  • Add Ghee and heat it up. Add little Cummin seeds and allow it to pop.
  • Add grinded onion and fry it until golden brown.
  • Add Red Chilli powder, Ginger & Garlic paste, Coriander powder, Garam masala, Tumeric powder, Salt to taste, and roast these masala for 2 to 3 minutes. Add little water to deglaze and allow the mixture to fry well.
  • Add the partially cooked Mutton roast (from the other Kadai) to this Kadai or Pan. Mix it well continuously.  Allow all the masalas to mix well.
  • Cover the Kadai with lid and reduce the heat to medium. Allow it to cook for another 4 to 5 minutes.
  • Add Dahi (Curd) to this Kadai and mix them well on low heat. Allow the Dahi to cook well along with the Mutton.  Normally this takes 8 to 10 minutes on medium flame.
  • Add little water to allow the Mutton to completely cook (Bhuna or Roast) in these masalas and Dahi with covered lid.
  • Once the mutton is cooked, its ready to eat.
  • Garnish with chopped coriander leaves before serving.
  • Serve hot with Roti/Naan/Paratha/Jeera Rice.
  • Happy Eating.