Mutton Bhuna Gosht
Friends of ours were in India (and we weren’t there!) and enjoyed this recipe for mutton bhuna gosht curry. It took us ages to replicate it but we think we’re pretty much there. In India ‘lamb’ is kid goat and ‘mutton’ is a marginally older goat. You can buy goat in the UK nowadays and we hope you can get it elsewhere too. Serve this with cumin rice.
Mutton Bhuna Gosht
Servings: 4 people
Calories: 657kcal
Ingredients
- 3 tbsp Papaya raw as a paste
- 150 g Butter the original recipe called for ghee but we prefer butter
- 30 g Garlic grated
- 30 g Ginger grated
- 200 g Onions brown, not red
- 6 medium Tomatoes chopped
- ¼ tsp Nutmeg
- 2 tbsp Chilli Powder red
- 1 kg Goat boneless and cubed
- 2 Bay Leaves
- 2 Cinnamon Sticks
- 3 Black Cardamom
- 4 Cloves
- 2 tsp Cumin Seeds
- 4 green Chillies
- 500 ml Yoghurt
- 250 ml Milk
- Salt & Pepper to taste
Instructions
- Make a paste of the papaya and rub it into the meat. Allow to marinate for at least 2 hours
- In a sauté pan melt the butter and add the garlic and ginger. After 30 seconds add the onions and fry for 4-5 minutes until softened
- Add the tomatoes and all the powdered spices and mix well
- Add the goat, mix and cook for about 15 minutes until it is dry
- Add the whole spices, green chillies and yoghurt and cook for 10 minutes
- Add 750ml of water, cover and cook for 30 minutes
- Remove the lid and reduce to a creamy texture and then add the milk and mix well
- Cook for another 5 minutes and then serve with cumin rice
Nutrition
Calories: 657kcal | Carbohydrates: 42g | Protein: 19g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 131mg | Sodium: 560mg | Potassium: 1500mg | Fiber: 6g | Sugar: 29g | Vitamin A: 4499IU | Vitamin C: 44mg | Calcium: 656mg | Iron: 3mg