Bhuna Gosht (Mutton/Goat Bhuna)

Bhuna Gosht is a bold, braised meat dish that hails from North Indian and Pakistani kitchens. If you're in the mood to whip up a rich, no-fuss meat curry that leans on minimal ingredients but delivers maximum flavor, this recipe is for you. No marination, no tomatoes, no juggling multiple pots. It's a solid, one-pot wonder.

I use a pressure cooker (or use the Instant Pot). But if you’ve got time to spare and want to fill your kitchen with the slow-roasted aroma of bhuna spices clinging to tender meat, I’ve included stovetop instructions too.

Weekends were reserved for traditional meat dishes in our home. If you walked into my family kitchen on a Sunday afternoon, chances are you’d hear a steel spoon scraping the bottom of a pressure cooker. That unmistakable intense aroma of meat slow-roasting in its own masala meant only one thing - bhuna was in the making.

Bhuna Dishes

This isn’t your straightforward goat curry. First, I don't slow cook it. I grew up eating the pressure cooker version and continue to cook it same way. Then, it does take a bit more effort because it calls for bhunai, the slow, deliberate roasting of meat and spices until the masala is rich, concentrated, and clinging to the meat. We don’t rush it. We sear, we stir, and we let the flavors build, layer by layer.

In my family, we’re absolutely hooked on bhuna-style dishes. Whether it’s tender gosht or chicken bhuna masala, we all agree that nothing beats the intensity that comes from properly “bhuno-ing” the masala.

When you bhuno meat over high heat, you’re not just cooking, rather you’re coaxing out flavor. Instead of simmering in its own juices right away, the meat gets a chance to brown, the fat begins to render, and the oil separates from the spice paste. That’s what gives bhuna dishes their signature depth and unforgettable taste.

Bring On The Heat!

Are bhuna dishes spicy? They can be, especially if that’s how you like them. Bhuna dishes are known for their intense, concentrated flavor. But if you’re not big on heat, it’s easy to tone it down. Just go light on the red chilli powder and skip the green chillies. You’ll still get all the bold flavor, just without the fire.

Its all in the technique!

You’ll start by browning the onions first, then it's time to bhuno the meat with those onions. This part takes about 12 to 15 minutes. It needs a bit of patience and a fair amount of stirring, but trust me, it’s worth it.

Whether you pressure cook or use the stove top, pick a wide heavy-bottomed pot. It makes stirring easier, helps heat distribute evenly, and reduces the chance of burning at the bottom.

Once the meat is nicely seared, we pressure cook it until it’s tender, but not falling apart. It should hold its shape while still being soft. Then comes the magic touch. We will stir in some yogurt and our special, freshly ground garam masala.

After that, it’s back on the stove for one final round of bhunai. This last step ties everything together. The masala turns glossy, the oil begins to separate, and the aroma fills the kitchen. The oil separating from the meat, or what we call "taar," is a hallmark of traditional bhuna dishes. You’ll see exactly what I mean when you spot it in the pictures.

Ingredients

• Meat - Growing up, it used to be mutton, however, now I make bhuna gosht with lamb or goat meat because I don't get mutton here. Make sure that the meat is trimmed. I prefer to use bone in meat (like goat), however this recipe will work perfectly with boneless lamb shoulder or lamb leg. Beef stew meat will work too.
• Mustard Oil - For, authentic north indian dishes like these, I use pure mustard oil for that pungent smokiness. You could use ghee instead or avocado oil works just fine.
• Onions - Sliced. Browned onions are the key to this recipe and I prefer using red onions.
• Ginger & Garlic - I minced the garlic and julienne the ginger. You could use ginger in any form in this recipe- julienned or in a paste form. Store bought ginegr garlic paste is fine to use.
• Spices - There are a few ways in which whole & powdered spices are used to make bhuna gosht. Again nothing complicated! I like using degi mirch which is a red chili powder specifically for curries - it lends both the heat and color.
• Finishing Spice Blend - We are going to make a fresh and fragrant ground spice powder to finish bhuna gosht with black cardamom, cumin seeds, black peppercorns and cloves. Or use garam masala powder you have at home. 

Note - Use green cardamom pods (seeds only) if you do not have black cardamom. Pease note that these two varieties of cardamom have a very different flavor profile and are exactly not a substitute for each other. Black cardamom is woody and smoky(perfect for meat) while green cardamom is sweet and balmy (used in deserts, pilafs or chicken, paneer dishes etc)

How To Cook Bhuna Gosht Masala

Browning the Onions

You can do the below steps on saute mode in an Instant Pot.

1. Place a pressure cooker over low-medium heat and add mustard oil. Let it heat for about a minute and a half to remove the raw smell. If using regular oil or ghee, you can move on sooner. (image 1)
2. Add the bay leaf and cinnamon stick. Sauté for about 30 seconds on low heat, stirring to avoid burning. (images 2 & 3)
3. Next, add the sliced onions. Fry them on low to medium heat for 8 to 10 minutes until golden brown. This is the key step and controls color of final dish. Stir onions occasionally to prevent burning or uneven browning (Images 5 through 8)

Pro Tip - Browning onions is key to the taste of bhuna gosht, please don't rush this step. Avoid stirring too much else the onions will start steaming or breaking down instead of frying.

Bhuno the gosht & onions

4. Add the goat meat, ginger juliennes (if using), and green chillies (if using). Stir to coat the meat with the onions. Bhuno the meat for 6 to 8 minutes, stirring often. The pink color will fade, and the meat will begin to brown. This is the start of the bhuna process. You may notice some moisture releasing and hear gentle sizzling. (images 9, 10, 11)
5. Now add the garlic paste (or ginger-garlic paste), salt, and powdered spices. Stir well to coat the meat. Keep bhuno-ing. By the 12 to 14-minute mark, the meat will look much darker, and you’ll hear louder sizzling as more moisture releases. Continue frying until about 15 minutes. (images 12, 13, 14)

Pressure Cook Meat & Finish With Spices

6. Add a small amount of water (about ⅓ to ½ cup). Just enough to keep the meat from drying out while pressure cooking. Meat will release its juices too. Bhuna gosht is meant to be dryish with a thick masala. (images 15, 16)
7. Close the pressure cooker lid (image 17) or set your Instant Pot to pressure mode. Cook on low-medium heat for 3 to 5 whistles, or until the meat is about 85 to 90 percent done. Turn off the heat and let the pressure release naturally.

Pro Tip - During pressure cooking, we don't want to cook meat completely. Meat should be soft and tender yet not falling off the bone. This is because we will bhuno it more with yogurt in next steps.

8. Make fresh garam masala for finishing. While the meat is pressure cooking, dry roast cumin seeds, black cardamom seeds, black peppercorns, and cloves in a small saucepan until they smell slightly smoky. Let them cool, then grind into a fine powder using a spice blender.
9. Once the pressure cooker or Instant Pot lid is off, return it to the stove or switch to sauté mode on the IP. On low heat, add whisked yogurt to the meat and stir well. Bhuno the mixture for 6 to 8 minutes on low-medium heat. Cover the cooker (without sealing) and cook for another 7 to 8 minutes until the meat is tender, shiny, and the yogurt has cooked off. You’ll see oil separating at this stage. (images 18, 19)
10. Sprinkle the fresh ground spice mix that we made and mix.(image 20) Bhuna gosht is ready!
11. Garnish bhuna gosht with fresh chopped cilantro, mint or more ginger. Serve with hot flatbreads

Stove Top Bhuna Gosht

Follow steps 1 to 5 above in a heavy bottom wide pot(dutch oven is great).

For step 6, you will need ¾ to 1 cup water since stove top needs more liquid due to long time needed for cooking meat.

Follow the steps 8-9 as noted. Bhuno the meat after adding yogurt and cover again if needed until meat is cooked through.

Top Tip

• Don't skimp on oil - Bhunai needs enough oil to develop that deep, rich taste. The amount in the recipe is for leaner goat meat, so if you’re using lamb, you can use a bit less.