Bhuna Gosht

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:

1. 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!
2. Onion: Thinly sliced works best here.
3. Tomatoes: Blanched & de-skined (process shared below)
4. Tomato paste: Store bought. This is an optional ingredient that gives a fantastic color to curries & gravies.
5. Ginger garlic paste: For best flavors make it at home & avoid the store bought preservative laden ones.
6. 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.
7. Yogurt
8. Lemon Juice: Adds the necessary tartness to the Bhuna Hua Gosht.
9. 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.
10. For Tempering: green cardamoms, black cardamoms, cloves, star anise, cinnamon, shahi jeera, bay leaf & whole dried red chili. You can’t miss using any!
11. Coriander leaves also known as Cilantro.
12. Ginger Julienne.
13. 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 😉

1. 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.
2. 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.
3. 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.
4. 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.

Serving ideas

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

Don’t miss these delicious Mutton recipes from FOODIES TERMINAL.

Pin it for later!

20