BHUNA GOSHT – Some recipes get stuck in your mind! This is one of them.. For all my weekend chefs out there, this one’s especially for you 🙂

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Let’s help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag
𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 –

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 :
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Lucknow Style Mutton Korma –
Handi wala Mutton –
Nihari –

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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 –
📲𝗶𝗢𝗦 –
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BHUNA GOSHT
Preparation time 10 minutes
Cooking time 40-45 minutes
Serve 2-4

Ingredients
For Bhuna Gosht
1 tbsp Oil, तेल
3-4 tbsp Ghee, घी
2-3 no. Bay leaf, तेज पत्ता
4 no. Cloves, लॉन्ग
¼ inch Cinnamon stick, दालचीनी
2-3 Green chillies, broken into half, हरी मिर्च
4 medium Onions, sliced, प्याज
1 kg Mutton( with bones) मटन
1 medium Onion, sliced, प्याज
1 tbsp Tender coriander stem, roughly chopped, धनिया के डंठल
Salt to taste, नमक स्वादअनुसार
1 ½ tbsp Coriander powder, धनिया पाउडर
1 heaped tsp Degi red chili powder, दगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
½ cup Water, पानी
½ tsp Black pepper powder, काली मिर्च का पाउडर
½ tsp Kewra water (optional) केवड़ा पानी
2 tbsp Curd, beaten, दही
1 tbsp Coriander leaves with stem, chopped, धनिया पत्ता
few Mint leaves, chopped, पुदीने के पत्ते
½ tsp Prepared Masala, तैयार किया हुआ मसाला

For Masala
Salt to taste, नमक स्वादअनुसार
18-20 no. Black peppercorns, काली मिर्च के दाने
6-7 no. Black cardamom, बड़ी इलायची
2-3 no. Cloves, लॉन्ग
½ tsp Cumin seeds, जीरा

For Garnish
½ inch Ginger, julienned, अदरक
Coriander sprig, धनिया पत्ता

Process
For Bhuna Gosht
● In a pressure cooker, add oil, ghee, once it’s hot, add bay leaf, cloves, cinnamon stick and let it splutter.
● Add green chili, onion and saute it well until golden in color.
● Add mutton, remaining onions, tender coriander stems and saute it for 3-4 minutes on medium flame.
● Add coriander powder, degi red chili powder, turmeric powder, ginger garlic paste and cook it for a minute.
● Add a little water, black pepper powder and let it simmer for a while.
● Cover it with the lid and cook it for 7-8 whistles or until tender.
● Add kewra water, curd and saute it for a while.
● Add coriander leaves, mint leaves, prepared masala and let it simmer until the gravy thickens.
● Transfer it to a serving dish, garnish it with ginger julianne and coriander sprig.
● Serve hot with paratha or rumali roti.

For Masala
● In a shallow pan, add salt to taste, black peppercorns, cloves, black cardamom, cumin seeds and dry roast it on moderate heat for 2-3 minutes.
● Transfer it into a mixer grinder jar and make a fine powder.
● Keep it aside for further use.

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