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bhuna gosht recipe
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5 from 1 vote

Bhuna gosht, mutton bhuna masala

A roasted mutton recipe which is slow cooked and roasted with spices.
Prep Time20 mins
Cook Time1 hr 10 mins
Course: Beef/Mutton
Cuisine: Hyderabadi
Servings: 3
Calories: 300kcal
Author: yummy indian kitchen


  • 250 gms mutton/ gosht
  • 3 tbsp edible oil
  • 1 medium size cinnamon stick/ dalchini
  • 2 cardamoms/ elaichi
  • 1/2 tsp caraway seeds/ shahizeera
  • 3 cloves/ loung
  • 1 bay leaf/ tej patta
  • 3 medium size onions, finely sliced
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder/ haldi
  • 2 medium size tomatoes, chopped
  • 3 tbsp curd/ yogurt
  • 2 cups water
  • 1/2 tsp garam masala powder
  • 1/4 tsp black pepper powder/ kali mirch powder
  • 1/2 tsp coriander powder/ dhanya powder
  • 3 tbsp chopped coriander leaves
  • 1 tbsp lemon extracted juice


Making of tomato paste/ puree:

  • Add 2 chopped tomatoes in a blending jar, add a pinch of salt, 1/4 tsp red chilli powder and blend into a fine paste and keep aside for later use.

Cooking of the mutton bhuna masala:

  • Take a non stick pan or wok.
  • Add oil and heat it.
  • Add whole garam masala such as cardamoms, cloves, cinnamon, bay leaf and shahi zeera.
  • Saute for few seconds.
  • Add sliced onions and cook them until they turn golden brown in color.
  • Add ginger garlic paste and saute for few minutes on low flame to get rid of raw smell.
  • Add the lamb/ mutton into it and roast until the color of mutton changes.
  • Add dry spices such as salt, red chilli powder, turmeric powder, mix well.
  • Cook the masala until oil leaves the sides on low flame.
  • Add the tomato puree into the mutton and give a mix.
  • Cook the tomato puree masala for 10-15 minutes on low flame and oil should start leaving the sides.
  • Add beaten yogurt/ dahi and mix well.
  • Cook the gravy until oil leaves the sides on low flame.
  • Add water approximately 2 glasses, check for salt at this stage and add as per taste if required and mix well.
  • Cover and cook the mutton on low heat until it gets tender.
  • Keep stirring and keep checking in between.
  • If not stirred in between masala sticks to the bottom and may burn.
  • Once the mutton is about to tenderize, add garam masala powder, coriander powder and black pepper powder.
  • Give a good mix.
  • Cook until mutton is perfectly tenderized.
  • Once the mutton is almost done and soft, cook the mutton uncovered on low heat until the gravy is nicely roasted and let all the water get absorbed if there is any.
  • Keep stirring in between.
  • When mutton gets soft and roasted, add some chopped coriander leaves and cook for few minutes.
  • Lastly, add lemon extract, mix and switch off the flame.
  • Serve hot with roti, chapathi or paratha...



  • Slow cooking here needs patience and it turns out just as we expect it to be if slow cooked.
  • It has to be cooked on low flame to medium flame and not on high flame.
  • The masala burns and mutton may not tenderize well if done on high flame.
  • Slow cooking for more than an hour is the key to making a perfect mutton bhuna recipe.


Calories: 300kcal | Sodium: 10mg | Calcium: 5mg
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