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Bhuna Gosht

Bhuna Gosht in Instant Pot is the easiest Mutton Bhuna you'll ever prepare. Make this Instant Pot Mutton Bhuna Gosht & slash the cooking time to more than 50%. Tender Goat meat doused in a thick coating of masala make the best authentic Bhuna Hua Gosht that tastes fantastic always!
5 from 11 votes
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Course: Main Course
Cuisine: Indian
Keyword: Bhuna Gosht, Instant Pot Bhuna Gosht, Mutton Bhuna, Mutton Bhuna Gosht
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 786kcal
Author: Meghna Chakraborty

Ingredients

Instructions

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!

Video

Notes

  1. Measuring cup used, 1 cup = 240 ml & 1 tablespoon = 5 ml.
  2. Instant Pot Used: 6 quart Instant Pot DUO.
  3. Baby goat meat on bones = 15 mins HIGH PRESSURE & Big goat meat on bones = 20 mins on HIGH PRESSURE in Instant Pot.
  4. DO NOT skip any spices, both powder + whole. You can only reduce or skip the quantity of red chili powder.
  5. BHUNA or fry each ingredient well until the raw smell disappears & oil begins to ooze out. This is SUPER IMPORTANT. 
  6. Use only enough water so that the mutton pieces are just 60-70 % submerged in water. (refer the video & the step by step method).
  7. You may skip adding the ghee at the end but it sure does adds tons of flavor.
  8. You can also cook the whole recipe in ghee.
  9. 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.
  10. Add water only when the meat begins to stick at the bottom of the pan. 
  11. 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.
  12. 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!
  13. 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.
Nutrition Facts
Bhuna Gosht
Amount Per Serving
Calories 786 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 16g100%
Cholesterol 147mg49%
Sodium 290mg13%
Potassium 896mg26%
Fiber 5g21%
Sugar 7g8%
Protein 38g76%
Vitamin A 615IU12%
Vitamin C 17.7mg21%
Calcium 154mg15%
Iron 5.5mg31%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 786kcal | Protein: 38g | Fat: 60g | Saturated Fat: 16g | Cholesterol: 147mg | Sodium: 290mg | Potassium: 896mg | Fiber: 5g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 17.7mg | Calcium: 154mg | Iron: 5.5mg