Bhuna Mutton
Tender pieces of mutton slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic is rich, flavorful, and perfect for a special meal, best enjoyed with naan or roti.
For 4 servings
Marinate the Mutton (2-5 minutes prep, 30 minutes rest)
- In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of the ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece of mutton is evenly coated.
- Cover the bowl and let it marinate at room temperature for at least 30 minutes. For deeper flavor, you can marinate it for up to 4 hours in the refrigerator.
Sauté Aromatics and Onions (15-18 minutes)
- Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
- Once hot, add the whole spices: bay leaves, cinnamon stick, crushed green cardamoms, cloves, and black peppercorns. Sauté for about 30-45 seconds until they become fragrant.
- Add the thinly sliced onions and a pinch of salt. Fry, stirring frequently, for 12-15 minutes until they turn a deep, even golden brown. This step is crucial for the color and flavor of the final dish.
Build the Masala Base (8-10 minutes)
- Add the remaining 1 tbsp of ginger-garlic paste to the pot and sauté for 1 minute until the raw aroma disappears.
- Reduce the heat to low. Add the powdered spices: red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent them from burning.
- Immediately add the chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and the oil starts to separate from the masala.
Bhuna the Mutton (10-12 minutes)
- Add the marinated mutton to the pot. Increase the heat to medium-high.
- Sauté the mutton vigorously for 10-12 minutes. This 'bhuna' process is key. Keep stirring until the mutton is well-seared, has changed color, and the masala is thick and clings to the meat pieces.
Pressure Cook to Tenderness (25-30 minutes)
- Pour in 1 cup of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the pot to release any stuck bits.
- Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low.
- Cook for about 20-25 minutes (or 5-6 whistles).
- Turn off the heat and allow the pressure to release naturally. This can take about 10-15 minutes.
Finish and Garnish (3-5 minutes)
- Carefully open the cooker. Check if the mutton is tender. If the gravy is too thin, simmer it uncovered on high heat for a few minutes until it reaches a thick, coating consistency.
- Stir in the garam masala powder.
- Garnish with freshly chopped coriander leaves. Let the dish rest for 10 minutes before serving to allow flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is frying the onions to a deep golden brown (birista). Be patient, as this builds the foundational flavor and color of the dish.
- 2Don't rush the 'bhuna' (sautéing) process with the mutton. This step sears the meat and infuses it with the masala, creating a rich, complex flavor.
- 3Using bone-in mutton adds significantly more flavor and richness to the gravy compared to boneless meat.
- 4If you don't have a pressure cooker, you can slow-cook the mutton in a heavy-bottomed pan with a lid for 1.5 to 2 hours, adding hot water as needed, until tender.
- 5Always use hot water when adding it to the curry. Adding cold water can toughen the meat.
- 6For a richer flavor, you can use mutton stock instead of plain water.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces to make Bhuna Chicken. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the tomatoes for an extra kick of heat.
Restaurant StyleRestaurant Style
For a richer, restaurant-style finish, stir in 1-2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
With PotatoesWith Potatoes
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking for a more wholesome meal.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
Frequently asked questions
One serving of Bhuna Mutton (approximately 340g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.