Bhuna Gosht Mutton Bhuna masala recipe Chef Ranveer Brar

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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:
Lucknow Style Mutton Korma - https://youtu.be/AIkEt9c8mRo
Handi wala Mutton - https://youtu.be/QFG7ftYNgLM
Nihari - https://youtu.be/axon9qBTmXc

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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,
3-4 tbsp Ghee,
2-3 no. Bay leaf,
4 no. Cloves,
inch Cinnamon stick,
2-3 Green chillies, broken into half,
4 medium Onions, sliced,
1 kg Mutton( with bones)
1 medium Onion, sliced,
1 tbsp Tender coriander stem, roughly chopped,
Salt to taste,
1 tbsp Coriander powder,
1 heaped tsp Degi red chili powder,
tsp Turmeric powder,
1 tsp Ginger Garlic paste,
cup Water,
tsp Black pepper powder,
tsp Kewra water (optional)
2 tbsp Curd, beaten,
1 tbsp Coriander leaves with stem, chopped,
few Mint leaves, chopped,
tsp Prepared Masala,

For Masala
Salt to taste,
18-20 no. Black peppercorns,
6-7 no. Black cardamom,
2-3 no. Cloves,
tsp Cumin seeds,

For Garnish
inch Ginger, julienned,
Coriander sprig,


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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- http://bit.ly/RBAppiOS
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