About the Recipe
Hyderabadi mutton bhuna is made in which the mutton pieces are slow cooked in aromatic spices, chopped onion and ginger garlic, fried (bhuna) with lots of ghee and garnished with coriander leaves. Serve it along with rumali roti or naan & pickled onions.
For prepration :
500 gms Mutton small pieces with bones
2 medium Onions finely sliced
2.5 tsp Ginger Garlic crushed
1/4 tsp Turmeric Powder
3 tbsp Curd (plain yogurt)
3 tbsp SPICEBAY® Hyderabadi Mutton bhuna masala
1 tsp Kashmiri Chilli Powder
1 tsp Salt
3 tbsp Refined Oil/ghee
2 tbsp Coriander Leaves (chopped, for garnish)
Take a pressure cooker add clean, washed mutton, add salt, Spicebay turmeric powder. Cook it on medium flame for 6-7 whistles.
Heat oil in a heavy bottomed pan and add ginger and garlic, saute them till golden.
Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add cooked 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.
Add Spicebay Red chilli powder, Spicebay Hyderabadi Mutton bhuna masala, salt to taste and mix together.
Turn the flame 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.
Slowly the mutton will turn deep brown in colour. Turn off the gas and garnish the Bhuna Gosht with coriander leaves.