Mutton Bhuna – 50-Minute Recipe
A fiery Indian mutton bhuna that combines a homemade roasted spice blend with pressure‑cooked lamb, resulting in a deep, smoky flavor. Perfect for a hearty weekday dinner or a festive gathering.
Recipe by The Harmony Pot· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 14 oz mutton
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 tbsp ggg paste
- 7 1/10 oz fried onions (beresta)
- to taste salt
- 1/4 cup fried oil (beresta)
- 1 tbsp special mutton bhuna masala
Spice Blend
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 3 green cardamom
- 1 tsp kebab chini
- 1 tsp black pepper
- 1 tsp saunf
- 4 red chilli whole
- 1 mace
- 2 cinnamon sticks
- 1 star anise
- 2 black cardamom
- 2 bay leaves
Instructions
- 1Roast all spice blend ingredients (cumin seeds, coriander seeds, green cardamom, kebab chini, black pepper, saunf, whole red chilies, mace, cinnamon sticks, star anise, black cardamom, bay leaves) over medium heat in a dry pan, stirring frequently, until fragrant (about 3–4 minutes). Transfer to a plate to cool, then grind to a fine powder using a spice grinder or mortar and pestle.
- 2In a bowl, combine the mutton pieces with turmeric powder, red chilli powder, ggg paste, fried onions, salt, and 1/4 cup fried oil. Mix well and let it marinate for at least 10 minutes.
- 3Place the marinated mutton into a pressure cooker, add a splash of water if needed, and pressure cook on high for 2 whistles (approximately 10–12 minutes) until the meat is about 80 % done.
- 4Release the pressure, drain any excess liquid, and transfer the partially cooked mutton to a kadhai or heavy‑bottomed pan. Cook over medium flame, stirring occasionally, until the liquid reduces by half (about 5 minutes).
- 5Stir in 1 tablespoon of the special mutton bhuna masala and continue cooking, stirring gently, for another 10–15 minutes until the meat is fully cooked, the sauce clings to the pieces, and the flavors are well‑combined.
- 6Taste and adjust salt if necessary, then serve the hot bhuna with steamed rice or flatbread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Roast spices briefly
Roast the whole‑spice blend over medium heat, stirring frequently for about 3–4 minutes until fragrant.
Allow the meat to marinate
After mixing the mutton with turmeric, chilli powder, ggg paste, fried onions, salt, and oil, let it sit for at least 10 minutes before cooking.
Pressure‑cook to 80 % doneness
Cook the marinated mutton in a pressure cooker on high for 2 whistles (≈10–12 minutes) until the meat is about 80 % done.
Reduce the sauce before adding masala
After pressure cooking, transfer the meat to a pan and cook until the liquid halves (about 5 minutes) before stirring in the special bhuna masala.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mutton Bhuna?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Mutton Bhuna recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mutton Bhuna recipe come from?
- It was shared by The Harmony Pot on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.