BHUNA GOSHT | BHUNA MUTTON FRY | MUTTON BHUNA MASALA RECIPE | MUTTON BHUNA
Bhuna Gosht | Bhuna Mutton Fry | Mutton Bhuna Masala Recipe | Mutton Bhuna | Bhuna Mutton Recipe | Bhuna Mutton Masala | Bhuna Mutton
Ingredients for Bhuna Gosht/Bhuna Mutton:
- Mutton, small pieces with bones- 500 gms
- Onions, finely sliced- 2 medium
- Ginger garlic paste- 2.5 tsp
For the Bhuna Masala:
- Coriander seeds- 4 tsp
- Cumin seeds- 2 tsp
- Bay leaf- 1
- Cinnamon- 2 small pieces
- Cloves- 4
- Black cardamoms-2
- Green cardamom-4
- Black peppercorns-25
- Turmeric powder- 1/4 tsp
- Green chillies- 2 cut into halves
- Curd/yogurt whisked- 3 tbsp
- Kashmiri Chilli powder- 1 tsp
- Salt- 1 tsp
- Refined oil- 3 tbsp
- Chopped coriander for garnish- 2 tbsp
Preparation:
- Roast the spices for the Bhuna Masala in a pan on low heat for 3 mins. Remove to a plate, allow it to cool and then grind it to a fine powder.
- Slice the onions, cut the green chillies and chop the coriander leaves for garnish.
Process:
- Heat 3 tbsp refined oil in a pressure cooker/ heavy bottomed pan.
- Add the sliced onions & fry on medium heat for 10 mins till golden.
- Now add the mutton pieces, mix and sear/bhunno the mutton on medium heat for 5 mins by adding splashes of water.
- Add the ginger garlic paste, mix and fry for 2 mins on low heat.
- Now add the turmeric & Kashmiri Chilli powder, mix and bhunno for 5 mins on medium heat by adding splashes of water. Bhunno till the mutton is browned and oil separates.
- Add 200 ml of water & pressure cook for 4 whistles till mutton is tender. Alternatively, continue to cook covered in the pan for 45 mins till meat is tender.
- Once the pressure is released, open the lid & transfer to a pan/kadai. Mix 3 tbsp of whisked curd/ yogurt , add the green chillies and continue to cook on low heat for 2-3 mins till the yogurt is cooked. Continue to cook on medium heat to dry any excess water that is there.
- Add 3 tsp of the ground bhuna masala powder, mix well and fry on medium heat for 3-4 mins.
- Garnish with chopped coriander leaves.
- Continue to bhuno the meat for 2-3 mins on medium heat till dry.
- Serve with naan or rice
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Hyderabadi TALA HUA MASALA GOSHT | Chatkara Mutton Fry - Bakrid Recipes
#muttonfry #hyderabaditalahuagosht #friedmutton #bakridrecipes #talahuagosht
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INGREDIENTS
Mutton - 400 gm
Ginger garlic paste
- 2 tblspn
Red chilli pdr - 2 tspn
Blacknppr pdr - 1 tspn
Salt
Coriander pdr - 1 tspn
Garam masala - 1 tspn
Turmeric pdr - 1/2 tspn
Chat masala - 1/2 tspn
Onion - 1/2
Curd - 150 gm
Oil - 1/4 th cup
curry leaves
Coriander leaves
Green chillies
Lime juice
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Dry Mutton Jerked Meat with Cucumber Curry - Dried Mutton,Sukka Mutton,Hara Mutton
Cooking Dried Mutton (Jerked Meat) Cucumber Curry Prepared by My Family in my village, Food Cooking Videos
Cooking Procedure:
1. For Dry Meat/Jerked Meat Preparation: Take Boneless Mutton, cut them into small pieces and add oil, Garam Masala, Turmeric Powder, Ginger Garlic Paste and dry them under sun for 4-5 days.
2. To Prepare curry first keep the Dry/Jerked Meat in hot water for 10-15 Mins.
3. Then Take another Cooking vessel and add Oil. Fry Onions, Green Chillies, Ginger Garlic Paste until they become light Brown. Add Turmeric powder and mix.
4. Now add Tomatoes, Salt and allow them to cook completely until the oil comes out from the ingredients.
5. Then add Dried/Jerked Meat, Red Chilli Powder and let it cook for 10mins. Now add some water and allow to Boil for 10 more Minutes.
6. Now add Cucumber. Cook until the cucumber and Meat gets cooked with proper consistency. (If required you can add some water again).
7. Finally add Coriander Leaves. The tasty dried Mutton Cucumber curry is ready.
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Simple & Tasty Mutton Roast Recipe/ Mutton Fry/ Mutton Varuval
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Mutton Fry
Ingredients
Mutton – ½ Kg
Turmeric powder
Chilli powder – ½ teaspoon
Ginger garlic paste – 1 tbl spoon
Green chilli – 1
Shallots – 10
Cinnamon stick – 1
Cloves – 3
Curry leaves
Cumin seeds – ½ teaspoon
Oil – 2 tbl spoon
Onion – 1
Chopped garlic – 10
Chilli powder – 1 teaspoon
Kashmiri chilli powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Salt
Pepper – ¾ teaspoon
Coriander leaves
Lemon juice – 1 teaspoon
SIMPLE MUTTON BHUNA RECIPE | BHUNA GOSHT | MUTTON BHUNA MASALA
Simple Mutton Bhuna Recipe | Bhuna Gosht | Mutton Bhuna Masala | Bhuna Mutton Fry | Mutton Bhuna Masala Recipe | Mutton Bhuna | Bhuna Mutton Recipe | Bhuna Mutton Masala | Bhuna Mutton
Ingredients for Bhuna Mutton Recipe:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Mutton pieces with bones- 500 gms
Tempering:
- Green Cardamom-3
- Cloves - 4
- Cinnamon- 2 pieces
- Black Cardamom-2
- Black peppercorns-15-20
Spice powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder-1/2 tsp
Other Ingredients:
- Onions sliced- 250 gms (exact half of the mutton weight)
- Ginger Garlic paste- 2 tsp
- Whisked curd/yogurt- 2 tbsp
- Coriander leaves, fine chopped- 2 tbsp
- Oil- 4 tbsp
- Salt-1 tsp
Preparation:
- Slice the onions and set aside.
- Whisk the curd/plain yogurt till smooth.
- Chop the coriander leaves and set aside.
Process:
- Heat oil in a pressure cooker & add the whole spices. Give a stir and then add the sliced onions.
- Fry on medium heat for around 10-12 mins till brown in colour.
- Now add the mutton pieces and sear on medium heat for around 5 mins till the pieces are browned.
- Add the ginger garlic paste and fry on low heat for another 2-3 mins till the raw smell is gone.
- Add salt and all spice powders other than garam masala powder. Give a mix and bhunno on low heat for 3-4 mins till oil separates.
- Now add 200-250 ml water, give a mix & pressure cook for 3-4 whistles.
- Once you open the pressure cooker, increase heat , add 1/2 tsp garam masala powder and give a mix.
- Now stir & dry out the water on medium heat for 4-5 mins.
- Now switch off heat and add the whisked curd. Mix well and cook on low heat for 2-3 mins till oil separates.
- Next bhunno/sear on medium heat for 2-3 mins till the gravy is granular and oil separates.
- Garnish with fine chopped coriander leaves. Cook for 1-2 mins.
- Serve with roti or rice.
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Sukka Mutton | सूखा मटन | Sanjeev Kapoor Khazana
Mutton pieces cooked in freshly ground spicy masala to make this traditional popular recipe.
SUKHA MUTTON
Ingredients
1 kilogram mutton, cut into 2 inch pieces on the bone
Stock
2-3 tbsps oil
2 medium onions, finely chopped
Salt to taste
½ cup mutton fat, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp turmeric powder
Brown masala paste
2-3 tbsps oil
1 inch cinnamon stick
12-15 black peppercorns
1 black cardamom
2 star anise
1 tbsp cumin seeds
2 bay leaves
¼ cup coriander seeds
1½ cups grated dried coconut
2 tbsps white sesame seeds
1 tbsp poppy seeds (khas khas)
Green masala paste
2-3 tbsps oil
2 inch ginger, roughly chopped
15-20 garlic cloves
3 medium onions, sliced
Salt to taste
3 medium tomatoes, sliced
1 cup fresh coriander leaves
Sukha gravy
2-3 tbsps oil
3 medium onions, finely chopped
Salt to taste
¼ tsp turmeric powder
2 tsps Kashmiri red chilli powder
1 tbsp kanda lasoon masala
2-3 tbsps chopped fresh coriander leaves
½ lemon
To serve
Bhakris as required
Method
1. Heat oil in a deep pan. Add onions and salt and mix well. Cook till translucent.
2. Add mutton fat and mix, cook on high heat for 2-3 minutes. Add ginger paste and garlic paste and mix well. Cook for 1-2 minutes.
3. Add the mutton and sauté on high heat for 3-4 minutes. Add turmeric powder, mix and cook for 1-2 minutes.
4. Stir in 6-7 cups water and cook till the mixture comes to a boil. Reduce the heat to medium, cover and cook for 30-35 minutes.
5. To make the brown masala paste, heat oil in a pan. Add cinnamon stick, black peppercorns, black cardamom, star anise, cumin seeds, bay leaves and coriander seeds and mix well.
6. Add dried coconut and white sesame seeds and continuously stir till the mixture turns golden brown. Add poppy seeds, mix and cook for 1 minute.
7. Transfer the roasted mixture on to a plate and allow to cool slightly.
8. Put the mixture in a mixer jar and grind to a coarse paste.
9. To make the green masala paste, heat oil in another pan. Add ginger and garlic and mix well. Cook for 1 minute.
10. Add onions and salt and mix well. Cook till golden brown.
11. Add tomatoes, mix and cook till soft and pulpy. Switch the heat off and allow to cool completely.
12. Transfer the mixture into a mixer jar, add coriander leaves, and grind well. Add ¼ cup water and grind to a fine paste.
13. Strain the mutton into a large bowl. Reserve the stock.
14. To make the sukha gravy, heat oil in another pan. Add onions and salt and mix well. Cook till golden brown.
15. Add half of the brown paste and half of the green masala paste and mix well. Reserve the remaining paste for tambda rassa and pandra rassa. Add turmeric powder, red chilli powder and kanda lasoon masala and mix well.
16. Add 1½ cups mutton stock and mix well. Cook till it comes to a boil.
17. Stir in the cooked mutton. Add coriander leaves and mix well. Squeeze the juice of lemon and mix.
18. Switch the heat off, transfer the mixture into a serving bowl, serve hot with bhakris.
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