Bhuna Gosht - Dry Spiced Meat

Kravings.Blog's picture

Apr. 09, 2021

Meat is tenderized using lime juice and salt, its then sautéed with caramelized onions and whole spices. Spices are added to the meat, before transferring to an Instant pot with water and its cooked before transferring back to the Kadai or wok to dry up and slow cook. Salt, Yogurt Garam Masala is added and this dish once dry is finished off with chopped coriander!


Mutton/Lamb 1 Kilogram
Lime 1/2
Salt To Taste
Sliced onions 2 Cup (32 tbs)
Cinnamon stick 1 Inch
Black cardamom 2
Star anise 2
Green cardamoms 5
Cloves 5
Peppercorns 10
Crushed ginger 1 1/2 Tablespoon
Crushed garlic 1 1/2 Tablespoon
Turmeric 1/2 Teaspoon
Red chilli powder 2 Teaspoon
Water 400 Milliliter
Salt To Taste
Yogurt 2 Tablespoon
Garam masala 2 Tablespoon
Ghee 1 Tablespoon
Chopped coriander 1/2 Cup (8 tbs)



1. Marinate the meat with lime juice and salt.


2. Heat some oil and fry the onions and add all the whole spices.

3. Cook till the onions caramelize.

4. Add more oil if needed and add all the meat.

5. Add the ginger and garlic and mix well.

6. Add the turmeric and chilli powder and mix well again.

7. Cook till the meat has a bit of a sear.

8. Add the water, close the instant pot, but the valve on sealing mode and set the pot to pressure cook for 15 mins.

9. After the pressure valve drops, add all the meat and liquid back to the kadai and cook for 10 - 15 mins till the gravy dries up.

10. Add salt to taste, yoghurt and garam masala.

11. When the gravy is dry, add the ghee and the chopped coriander.


12. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4