Ingredients :
Onions - 6 ( finely chopped )
Tomato - (finely chopped)
Coriander leaves - ½ cup finely chopped
Pudina leaves - ¼ cup finely chopped
Ginger Garlic paste - 2 tablespoons
Hung Curd - 1 tablespoon
Chilli paste - 2 tablespoon ( 3 tbsp for spicy version)
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
POTLI - {2" daalchini , 1 bayleaf , 4 green cardamom, 2 black cardamom, 6 cloves, 8-10 peppercorns, 1 teaspoon cumin, ½ nutmeg ---- wrap all these together in a muslin cloth and tie it }
Mustard oil - ½ cup
Desi Ghee - ½ cup
Salt - To taste
Method :
- Put oil and ghee in a large pan and let it heat
- Add Mutton to it and let it shallow fry for 5 mins on high flame until it becomes slightly brown.
- Add the finely chopped onions to it and let it fry and cook until the onions become light brown. ( This is a lengthy process and may take upto 20-25 mins )
- Once both the Mutton and onion changes colour to light brown, add salt and ginger garlic paste and saute for 2-3 mins on medium flame till the raw texture of Ginger Garlic paste is gone.
- Add finely chopped tomatoes , hung curd , coriander powder, cumin powder and saute the mix for 2-3 mins.
- Add a splash of water, coriander leaves and pudina leaves and cover and cook on low flame for 15-20 mins
- Once the tomatoes and curd start separating from oil, add chilli paste and "POTLI OF MUSLIN CLOTH" to it and saute on high flame for 2 minutes.
- Cook the entire mix for another 15 mins on low flame ( adding splashes of water in between to prevent it from sticking to pan )
- Once the Mutton is 90% tender, add 1 cup of hot water and cover and cook on low heat for 5-10 mins
- Add 1 tablespoon of desi ghee in it and cook till Mutton is fork tender.
- Before closing the burner, get the required consistency by adding splashes of hot water to maintain the gravy consistency as per requirement.
Enjoy the lip smacking Bhuna Gosht with Rice/Bread.
Contributed by Nalin Jha
