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- 1 kg mutton chops
- ¼ cup oil
- 6 large onions, sliced fine
- 6 cloves garlic
- 1 small piece ginger, slivered
- 2 green chilies
- 1 cinnamon stick (dalcini)
- 1 black cardamom (badi elaichi)
- 3 to 4 green cardamom (elaichi)
- 2 bay leaves (tejpatta)
- 2 teaspoons kashmiri red chilli powder
- 1 teaspoon cumin (jeera powder)
- ½ teaspoon turmeric powder
- 2 tomatoes, chopped very fine or pureed
- 3 green chillies, slit in half ( to garnish)
- Chopped coriander leaves (to garnish)
Prep:10min › Cook:50min › Ready in:1hr
- Clean and wash the mutton chops. Drain excess water.
- Heat oil in a large frying pan. Add the whole masala (cinnamon, cardamom, bay leaves) and fry till aromatic. Add the onions, garlic, and ginger. Fry on a low flame till golden brown. Add red chilli powder, turmeric powder, cumin powder and salt. Add tomatoes and cook till oil separates from the gravy, about 5 minutes on high heat.
- Add the mutton chops and stir to coat. Saute (bhuno) the meat on medium-low flame, strirring frequently till the mutton is half-cooked and the masala has formed a nice glaze on the meat, about 20 minutes. Add a few tablespoons water, and cook covered (dum) on simmer for another 15 – 20 minutes till mutton is tender.
- Take the cover off. Garnish with finely chopped coriander leaves and slit green chillies. Cook on high for 3 – 5 minutes. Serve hot with roti or rice.
See it on my blog
Very simple, very delicious, now I make my bhuna gosht at home itself. Add something else other than gosht and you get another tasty option. - 11 Dec 2012
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