Meal Prep · Indian
Mutton Bhuna
A rich, dry, and intensely flavorful Indian mutton curry, perfect for a hearty meal.
Ingredients
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Step-by-step- Marinate the mutton: In a bowl, combine mutton pieces with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add whole spices (bay leaves, cardamom, cinnamon, cloves) and let them splutter for 30 seconds.
- Add the sliced onions and sauté until they turn deep golden brown, stirring frequently. This can take 15-20 minutes and is crucial for the bhuna flavor.
- Add the remaining 1 tbsp ginger-garlic paste and green chilies, and sauté for 2-3 minutes until the raw smell disappears.
- Add the pureed tomatoes and cook, stirring occasionally, until the oil separates from the masala (about 5-7 minutes).
- Stir in the remaining ground spices (coriander powder, cumin powder, turmeric powder, red chili powder) and cook for another 2-3 minutes, adding a splash of water if the masala sticks.
- Add the marinated mutton to the pan and sear on high heat for 5-7 minutes until the mutton changes color and is well coated with the masala.
- Reduce heat to low, cover the pan, and cook the mutton in its own juices for about 45-60 minutes, stirring every 10-15 minutes to prevent sticking. If using a pressure cooker, add about 1/2 cup water, close the lid, and cook for 5-6 whistles on medium heat, then let the pressure release naturally.
- Once the mutton is tender (if using a pan, add a little water if it gets too dry before tenderizing), uncover and increase heat to medium. Bhun (fry) the mutton, stirring continuously, until all the moisture evaporates, the masala clings to the mutton, and oil starts to separate on the sides (this ‘bhuna’ process can take 15-20 minutes).
- Stir in the garam masala and fresh coriander leaves. Cook for another 2 minutes. Serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45 g |
| Fat | 30-40 g |
| Carbohydrates | 15-20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Mutton Bhuna in an airtight container. Reheat thoroughly on the stovetop or microwave before serving.
Freezer Up to 3 months
Transfer cooled Mutton Bhuna to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed, until piping hot. Alternatively, microwave in short bursts, stirring occasionally, until heated through.
Chef’s Corner
- Browning the onions thoroughly is crucial for the deep, rich color and authentic flavor of a good Mutton Bhuna. Don’t rush this step!
- Marinating the mutton for longer (preferably overnight) will result in more tender and flavorful meat.
- The ‘bhun’ process at the end, where you fry the mutton with the masala until the oil separates and the mixture is relatively dry, is essential for achieving the intense, clingy texture characteristic of Bhuna.
- Adjust the spice levels to your preference by varying the amount of green chilies and red chili powder.
