Bhuna Gosht in Instant Pot cooked with tender goat meat is a spin on the traditional Mutton Bhuna Gosht recipe. The trick to that rich dark color, spicy, exotic & rustic meat is the process of Bhuna (sauteeing).
Make this Mutton Bhuna in your Instant Pot & get rid from the laborious stove-top method of cooking but not the complex taste. It’ll be instantly gone even before you realize it!
Bhuna Gosht Recipe Video
Bhuna Gosht in Instant Pot
One serving can never be enough! This dish is meant to fly off the plate the moment it hits it. 😉
The tender falling off from the bones goat meat thickly coated with a spicy Bhuna Masala ( sauteed masala) that has been cooked for quiet some time is all that you are going to have in a Mutton Bhuna recipe.
Unlike the soupy, runny Indian Goat curry this Gosht in on the dry side & best enjoyed with Roomali roti, Chapathi, Naan or Khamiri roti.
The fragrant Indian spices redolent of this Instant Pot Bhuna Gosht makes it rich & so so delicious without shrouding the taste of the tender goat meat.
There’s something sensational about this recipe & the mutton in it! The unmatched deep bold flavors, so rustic, so intense that once it hits your palate it takes over the whole show.
This is one such Mutton dish that’ll stay with you for ever!
Why make Mutton Bhuna Gosht in Instant Pot?
The exceptional taste of Mutton Bhuna is the result of lots of frying. In fact, traditionally this dish is cooked in an open-pot by continuously stirring the meat with spices until the meat becomes absolutely tender. And that can take you 1.5 to 2 hours.
Don’t get me wrong – we won’t make you cook this recipe for that long 😀 We are here to give you a Bhuna Gosht recipe that has all the traditional taste but not cooked following the traditional method 😉
Bhuna Gosht is one labor intensive dish that requires lots of babysitting but not any more 😉
Now you can make it easily in your Instant Pot or pressure cooker without compromising the traditional taste at all!
I think I made Mutton Bhuna Gosht traditionally only for about 1-2 times.
Honestly guys, investing more than 1 hour in a recipe that too constantly standing on two feet & stirring the dish for 1-2 hours just freaks me out 😛
There are certainly ways & shortcuts to cut short the cooking time of a particular recipe without smothering its taste.
Not every recipe fits the bill though.
But today’s Bhuna Gosht recipe beautifully adapts to a regular pressure cooker or an Instant Pot recipe, slashing the cooking time to more than 50%.
There are a few essential tips & tricks to make the Mutton Bhuna recipe happen today.
I’ll be sharing them all with you, so that you can often enjoy this lip-smacking mutton dish without investing 1.5 or 2 hrs constantly standing & cooking it.
What is Bhuna Gosht?
Bhuna Gosht is an Indian mutton dish that’s cooked with goat meat that is intensely sauteed with onion & spices until the meat is completely cooked & tender. The meat slowly gets cooked in it’s own juices.
Bhuna is actually a technique of cooking that involves frying a lot with spices, very little water is sprinkled from time to time to prevent the meat from getting stuck at the bottom of the pan.
This method in turn lends a rich dark color to the mutton with extraordinary flavors.
Bhuna = Intense Frying for a long time
Gosht = Mutton
Hence, Bhuna Gosht translates to fried or sauteed mutton.
Bhuna Gosht Recipe Ingredients
The list below is exactly what you’ll be needing for today’s Bhuna Gosht recipe in Instant Pot:
- Goat meat: The goat meat must be on bones. The immaculate taste of the mutton bhuna gosht comes from the tender meat clinging to the bones. The added flavor of bone marrow is a bonus!
- Onion: Thinly sliced works best here.
- Tomatoes: Blanched & de-skined (process shared below)
- Tomato paste: Store bought. This is an optional ingredient that gives a fantastic color to curries & gravies.
- Ginger garlic paste: For best flavors make it at home & avoid the store bought preservative laden ones.
- Indian Green Chilies: Mince them or pound them in a mortar & pestle. If you hate spicy food skip using them. You may also sub these with Jalapenos, Serrano or cayenne peppers.
- Lemon Juice: Adds the necessary tartness to the Bhuna Hua Gosht.
- Spices: Coriander powder, cumin powder, red chili + kashmiri red chili powder, garam masala powder & turmeric powder. You may skip only the red chili powder if you prefer mild curries.
- For Tempering: green cardamoms, black cardamoms, cloves, star anise, cinnamon, shahi jeera, bay leaf & whole dried red chili. You can’t miss using any!
- Coriander leaves also known as Cilantro.
- Ginger Julienne.
- Some kind of fat: Use either ghee (clarified butter) or Extra Virgin Mustard Oil.
Pro Tip: Bring water to a rolling boil, add the whole tomatoes & cover. Blanch the tomatoes in boiling water for 2-3 mins. Remove the skin and dice them into big chunks. Use these tomatoes to cook the Mutton Bhuna for best flavors.
4 Tips to make the best Mutton Bhuna Gosht
You can never ever go wrong with this recipe of Bhuna Gosht if you follow the below mentioned tips & tricks. Enjoy making it the way it should be 😉
- The taste lies in Mutton on bones: Go for goat meat on bones. The beautiful bone marrow, the succulent tender meat falling off from the bones, the oily, juicy, buttery cartilaginous portions make this Bhuna hua Gosht dish extremely inviting.
- Bhuna is the key to the secret authentic taste: There are no shortcuts to avoid Bhuna ( sauteeing or frying). You need to do some amount of frying even in an Instant Pot to mimic the best authentic flavors just like the traditional method of cooking. You’ll Bhuna the onion first, than the spices & than the goat meat along with the spices until the oil oozing stage is reached.
- A great deal of the immaculate taste lies in the spices (both powder + whole): 5 powdered spices & 5 whole spices elevate the taste of today’s mutton bhuna gosht. I would recommend you to not miss out any from this list.
- Pressure cook it with not too much water: Add just enough water so that mutton pieces are 70 % submerged in water.You need to add only that much water that’s needed to build up the pressure in the pot.
What does Bhuna Gosht taste like?
Bhuna Gosht tastes spicy, hot, rich & with so many complex notes from different spices.
It’s very delicious & the flavor of the mutton is not over shadowed with the use of so many spices.
How long can you store Mutton Bhuna Gosht?
You can store Mutton Bhuna Gosht for 7 days in the fridge in an air tight container.
Pro Tip: Do sprinkle some water while re-heating the Bhuna Gosht. It’s a semi dry gravy that tends to dry fast when re-heated. Sprinkling water will help preserve the moisture in the gravy.
Can you freeze Bhuna Gosht?
This recipe of Bhuna Gosht is a fabulous candidate for the freezer and you can freeze it for 1.5 months without any taste distortion.
It’s a semi-dry & very rich preparation that involves a lot of frying hence, it’s freezer life is fantastic.
Pro tip: You can re-heat a frozen Bhuna Gosht without thawing it. Just place the frozen serving in a pot, sprinkle some water & cover the pot. Cook it on low heat until meat begins to ooze out oil & becomes hot.
A delicious bowl of Mutton Bhuna Gosht prepared with tender mutton pieces tastes awesome with Roomali Roti, Chapathi, Naan or Khamiri Roti.
We particular love it with Roomali Roti but maximum times we succumb to good old staple Naan because it’s readily available at the stores in the USA when we don’t have some ready in our kitchen 😀
Do share your favorite side to go with Bhuna Gosht recipe in the comments below, can’t wait to read them.
Homemade Ginger Garlic Paste that lasts for 6 months without turning green! Use this to cook curries.
How to make Bhuna Gosht in Instant Pot? Step by Step
Steps in words below pictures followed by recipe card
How to make Mutton Bhuna Gosht ? Step by Step
- Saute the Onions
Set the IP on SAUTE keep it at NORMAL. Add oil when the oil becomes hot throw in the whole garam masalas & allow them to sizzle until fragrant. Next, add the onions & saute until soft & limp.
- Add the gingergarlic paste
Next, add the ginger garlic paste & fry until the raw smell of the paste completely disappears.
- Mix in the spice powders
Add the dry spice powders & fry very well until oil begins to ooze out.
- Add mutton & fry well
Now, add the mutton on bones & fry very well with the spices until the oil oozes out. Bhuna is very important at each & every stage. The mutton will begin to change color & become darker.
- Mix in the tomatoes
Add the blanched diced tomatoes & fry well with the mutton.
- Add the lemon juice
Throw in the lemon juice & give everything a very good mix. Fry very well until the mutton completely becomes dark & oil begins to leave the sides of the pot. At this stage the mutton might stick to the bottom of the pot. Don’t worry, you may reduce the heat.
- Throw in the tomato paste + yogurt (beaten until smooth)
Add them to the pot, mix well & once again bhuna well.
- Add water & pressure cook
Pour some water (warm water better). Close the lid of the IP seal the valve press the CANCEL button & than press the PRESSURE COOK button & set it on HIGH for 20 mins.
- Open the lid
After 20 mins is up wait for NPR (natural pressure release) for 5 mins & than release the rest of the pressure. Open the lid of the pot. The mutton must be completely tender at this stage.
- Simmer & serve
Cancel the Pressure cook mode & than press the SAUTE & set it on NORMAL. Add the ginger julienne + chopped coriander leaves. Mix well & simmer until the gravy thickens. Add ghee & serve hot. Enjoy!
Don’t miss these delicious Mutton recipes from FOODIES TERMINAL.
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Watch Recipe Video
- 1.76 pounds mutton on bones (or 800 gms)
- 3 large onions sliced
- 2 medium tomatoes blanched & de-skinned
- 1 tbsp Tomato Paste (optional)
- 1 tbsp Ginger Garlic Paste
- ½ cup Yogurt
- 1 tbsp green chilies pounded or minced
- 2 tbsp Lemon Juice
- ½ cup roughly chopped coriander leaves (or cilantro)
- 1 tbsp ginger julienne
- ½-3/4 cup Mustard Oil
- Salt (to taste)
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- ½ tbsp Garam Masala Powder
- ½ tsp Turmeric Powder
- 1 tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder (½ tbsp each)
How to make Bhuna Gosht in Instant Pot
- Set the Instant Pot in SAUTE & keep it on NORMAL.
- Add oil. When the oil becomes moderately hot throw in the whole dry spices & allow them to sizzle for a few seconds.
- When the whole spices are fragrant add the sliced onions to the pot & saute until they are limp & soft.
- Next, add the ginger garlic paste & saute until the raw smell completely disappears.
- Now, add all the powdered spices like the turmeric powder, chili powder, coriander & cumin powder & the garam masala powder. Saute the spices until fragrant and the oil oozing stage is reached. It should take you about 5-6 mins.
- Add the mutton & bhuna very well with the spices until the meat begins to ooze out oil. This Bhuna is very important so do not rush things.
- Next, add the de-skinned & blanched tomatoes & fry very well with the mutton. Mix in the lemon juice, mix well & fry everything until the oil oozes out & the mutton has released all the moisture. At, this stage the goat meat might stick to the bottom of the pan.
- Immediately add the beaten yogurt (whisk the yogurt with few tbsp water until smooth) & the tomato paste. Mix well and bhuna very well until the yogurt & tomato paste is well blended & oil begins to ooze out.
- Add warm water & give everything a good mix. The mutton pieces must be just 60-70% submerged in water.
- Seal the lid of the IP & seal the valve. CANCEL the SAUTE mode & press the PRESSURE COOK button & set it on HIGH pressure for 20 mins.
- After 20 mins when the IP will begin to beep DO NOT do a QPR (quick pressure release) instead wait for NPR (natural pressure release) for 5 mins & than release the rest of the pressure. CANCEL the PRESSURE COOK option.
- Open the lid & throw in the chopped coriander leaves + the ginger julienne and mix well.
- Press the SAUTE button & set it on NORMAL. Simmer the mutton bhuna gosht until it gravy thickens & it becomes semi dry.
- Add about 1 tbsp ghee or clarified butter. Mix well. Serve hot. Enjoy!
How to make Bhuna Gosht in Pressure Cooker or stove top?
- The recipe remains exact same. Just swap the Instant pot with a regular pressure cooker.
- Do all the sauteing over MEDIUM HIGH HEAT.
- Add enough water so the mutton pieces are just 80% submerged in water.
- Close the lid of the pressure cooker & Pressure cook on medium low heat for 8 whistles if you choose a big goats meat. And if you go with a baby goats meat pressure cook for 4 whistle.
- Wait for 5 mins and than release the pressure.
- Mix in the coriander leaves + ginger julienne and mix well. Simmer for few minutes until the semi dry stage is reached.
- Mix in ghee. Serve hot. Enjoy!
- Measuring cup used, 1 cup = 240 ml & 1 tablespoon = 5 ml.
- Instant Pot Used: 6 quart Instant Pot DUO.
- Baby goat meat on bones = 15 mins HIGH PRESSURE & Big goat meat on bones = 20 mins on HIGH PRESSURE in Instant Pot.
- DO NOT skip any spices, both powder + whole. You can only reduce or skip the quantity of red chili powder.
- BHUNA or fry each ingredient well until the raw smell disappears & oil begins to ooze out. This is SUPER IMPORTANT.
- Use only enough water so that the mutton pieces are just 60-70 % submerged in water. (refer the video & the step by step method).
- You may skip adding the ghee at the end but it sure does adds tons of flavor.
- You can also cook the whole recipe in ghee.
- If you have some extra time on hand I would recommend that you blanch & de-skin the tomatoes and than use them in the recipe. The tough skins of the tomatoes does STAND OUT in the recipe if not removed. If using garden fresh organic tomatoes you may skip this step.
- Add water only when the meat begins to stick at the bottom of the pan.
- The specialty of a good Mutton Bhuna Gosht is it’s rich dark brown color & the semi dry texture. And this gorgeous color is the result of lots of frying.
- IMPORTANT NOTE: After pressure cooking the meat you’ll be left with gravy as we pressure cooked the meat with water in order to avoid BURN message in the Instant Pot. You’ve to simmer this gravy sauce on SAUTE mode kept at NORMAL or HIGH stirring often in order to make the mutton semi-dry like Bhuna meat. The gravy will reduce and you’ll have the Bhuna Gosht consistency soon enough. Add ghee and mix well. Voila!
- You may also halve or double, triple the recipe. It works beautifully and you surely increase the amount of cooking fat as per your liking. If you love oil flowing out from the gosht do add more cooking fat.
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