Description
A dish drooled over by maniacs, using the 'Bhuna (stir-fry-simmer)' tech, continuously slow-frying mutton and massive onions until moisture evaporates and oil separates, condensing umami to the limit.
Restaurants serving Mutton Bhuna
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Onion(massive)
- Tomato
- Yogurt
- Ghee
- Whole spices
- Garam masala
- Coriander powder
Instructions
- Rub bone-in (or boneless) mutton with yogurt and spices (turmeric, chili powder etc.).
- Heat generous oil and Ghee in a pot, temper whole spices, fry massive minced onions patiently until deep brown (caramelized).
- Add mutton, sear surface on high, add tomatoes and powder spices. From here, repeat adding a little water and frying until moisture evaporates (Bhuna), cooking slowly until meat softens and spice paste coats the meat gooey-ly.
Learn more Spice, substitutes, tips
Key spices
Deep sweet aroma of scorched onions and complex spice aroma
Substitutes at Japanese supermarkets
Beef shank or belly (sub to slow-simmer and draw umami)
Pairing
Tandoori Roti、Premium red wine
Trivia
[Hardcore] Also called 'Bhuna Gosht'. 'Bhuna' is a cooking method of frying while evaporating moisture, 'Gosht' is Persian-derived meaning meat (especially mutton). Closer to 'spiced meat stir-fry' than curry, letting you taste the essence of Indian meat dishes.
Eating tips & etiquette
[Unique Eating] Use slightly firm Tandoori Roti (whole wheat bread) to scrape and grab the rich meat and paste, chewing the spice mass!
Allergen
Mutton, Dairy