Bhuna Ghosh

 

 

A spicy, meaty, dry dish of mutton served with hot parathas/rotis and a fresh onion and cucumber salad.

 

This is a slow-cooked mutton dish and as much as you are tempted to use a pressure cooker to cook the mutton, kindly do not!

 

 

Serves: 2-3 persons.

 

Ingredients:

 

Mutton pieces                             500 gms

Mutton mince                             500 gms

Sliced onions                              2-3 nos.

Minced ginger                            1 tbsp

Minced garlic                             1/2 tbsp

Yoghurt                                      1 cup

Red chilli powder                       2 tsps

Coriander powder                      1 tsp

Crushed black pepper                1/2 tsp

Chopped pudina (mint)             2-3 leaves 

Salt                                             to taste

Oil                                             as required

Sugar                                         a pinch

Chopped green chilli                1 nos.

Boiling water                            2 cups

Garam masala powder             1/2 tsp

 

 

Method:

• Wash the mutton and mutton mince well.

• Heat 1 tbsp of oil in a pan and caramelise the sliced onions with a pinch of salt and sugar. The onions should be dark brown. Keep aside.

• Marinate the mutton pieces with 1/2 cup yoghurt, 1/2 tbsp minced ginger, 1/2 tbsp minced garlic, half of the fried onions, 1 tsp red chilli powder, 1/2 tsp coriander powder and a tsp of oil. Allow to marinate for atleast half an hour.

 

 

• Next, in a degchi, combine the mutton mince, remaining minced ginger, yoghurt, red chilli powder and coriander powder without any oil. Bhuno the mutton mince with the spices in its own juices and allow the moisture to dry up.

• Now, add 2-3 tbsps of oil to this along with the marinated mutton and mix well. Seal the flavours and allow the yoghurt to release its water.

• Add 2 cups of boiling water to the mutton (always use hot water to cook mutton because it gives the dish a beautiful color and also cooks the mutton perfectly).

• Cover the degchi and cook the mutton on simmer.

• While the mutton is cooking, add salt to taste and check the seasoning.

• Once the mutton is cooked. Turn the flame to high and dry out any remaining juices.

• Add a pinch of suga, the remaining fried onions, crushed black pepper and chopped green chilli.

• Cover the degchi, turn the flame to low and just allow the flavours to amalgamate on the low heat for 5 mins.

• Finish the dish with a sprinkling of pudina and garam masala powder on top.

• Make a kachumbar salad or just slice up some onions and cucumber, toss it with some salt and lime juice.

• Make the rotis by kneading a dough with wheat flour and water, like we do for phulkas. Roll out and keep it thicker than phulkas. Fry this on a tava on both sides with few drops of ghee/oil.

• Serve the bhuna ghosh along with hot parathas/rotis and the salad.

 

 

 

 

Happy Cookin' & Keep it stylish!!