Ingredients: grams Mutton - cut into medium pieces, Onions - sliced, cup Garlic, inch Ginger - sliced, cup Curd (Dahi / Yogurt), tablespoons Coriander Powder (Dhania), teaspoons Red Chilli powder, teaspoon Turmeric powder (Haldi), - as required, cup Sunflower Oil, tablespoons Ghee, tablespoons Coriander (Dhania) Leaves - chopped, Dry Red Chillies, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), teaspoon Mace (Javitri), teaspoon Ajwain (Carom seeds), Cloves (Laung), Whole Black Peppercorns, Cardamom (Elaichi) Pods/Seeds, Black cardamom (Badi Elaichi), teaspoon Nutmeg - crushed, Non Vegeterian diet
Instructions: To begin making the Pakistani Bhuna Gosht recipe, wash mutton nicely and keep it aside.Heat oil in a heavy bottomed pan and add whole spices and let them crackle.Now add whole garlic pods and ginger slices and saute them till golden.Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add washed mutton and mix well.Next add thick curd and salt and let it cook on high flame till the curd starts leaving water from sides.As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.When the mutton is cooked, add coriander powder, turmeric, red chilli powder and mix together.Turn the flames high and start frying everything till oil starts leaving from sides. Keep adding ghee while frying.Once the ghee/oil starts oozing out from the sides, check salt again and adjust if required.Slowly the mutton will start to thicken and turn deep brown in colour. Turn off the gas and garnish the Bhuna Gosht with lots of coriander.Pakistani Bhuna Gosht is one such succulent dish that is best enjoyed with Rumali Roti or Homemade Butter Naan.