Mutton Kala Bhuna
A richly spiced, slow‑cooked mutton dish that delivers deep, earthy flavors and a velvety gravy. Whole spices and a hint of sweet kabab chini give this hearty dinner an aromatic, comforting finish.
Recipe by Pradiptaa | Content Creator· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 4.5 pcs cloves
- 4.5 pcs green cardamom
- 1 pcs black cardamom
- 1 pcs javitri (mace)
- 7.5 pcs kabab chini (rock sugar)
- 2 pcs dry red chillies
- 2 pcs bay leaf
- as needed hot water
- 1 jaiphal (nutmeg)
- 1 tsp black pepper
- 3 pcs green chillies
- 0.33 tsp garam masala
- 1 fl oz mustard oil for tadka
- 1 medium onion for tadka
- 8 pcs garlic for tadka
- 2 pcs red chillies for tadka
Marinade
- 2 1/5 lb mutton
- 1 medium onion
- 1 medium beresta (eggplant)
- 0.33 cup curd (plain yogurt)
- 1 tsp ginger
- 1 1/2 tsp garlic
- 2 whole garlic bulbs
- 1 1/2 tsp coriander powder
- 1 tsp cumin powder
- as per taste salt
- 1 tsp turmeric
- 0.33 cup oil from frying beresta
Tadka
- 1 fl oz mustard oil
- 1 medium onion
- 8 pcs garlic
- 2 pcs red chillies
Instructions
- 11. In a large bowl combine the mutton, sliced onion, sliced beresta, curd, ginger, garlic, optional whole garlic bulbs, coriander powder, cumin powder, salt, turmeric, and the oil obtained from frying the beresta. Mix thoroughly, cover, and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- 22. Heat 20 ml of mustard oil in a heavy‑bottomed pan over medium heat. Add the whole spices – cloves, green cardamom, black cardamom, javitri, kabab chini, dry red chillies, and bay leaves – and sauté for about 30 seconds until fragrant.
- 33. Add the marinated mutton to the pan. Increase the heat to medium‑high and stir‑fry for 10–15 minutes, breaking up any clumps, until the meat begins to brown.
- 44. Reduce the heat to low and continue to bhuno (slowly fry) the mixture for 45–60 minutes. Add small splashes of hot water as needed to prevent sticking, scraping the bottom of the pan frequently to release the browned bits.
- 55. Cover the pan with a tight‑fitting lid and simmer until the mutton is tender, about 20–30 minutes more, adding hot water as required. The gravy should stay thick and glossy.
- 66. Stir in the black pepper, a pinch of nutmeg (jaiphal), the green chillies, and garam masala. Bhuno for another 10–15 minutes, allowing the oil to separate and the color to deepen to a dark brown.
- 77. While the meat finishes cooking, prepare the tadka: heat 30 ml of mustard oil in a small skillet over medium heat. Add the sliced onion, garlic cloves, and dry red chillies, frying until the onion turns a deep golden brown and the aromatics are crisp.
- 88. Pour the hot tadka over the cooked mutton, stir gently to incorporate, and let the dish rest, covered, for 15 minutes so the flavors meld.
- 99. Serve the Kala Bhuna hot, accompanied by steamed rice or flatbread.
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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 Kala Bhuna?
- About 2 hours in total: 30 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Mutton Kala Bhuna recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mutton Kala Bhuna recipe come from?
- It was shared by Pradiptaa | Content Creator on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.