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Mutton curry (bhuna gosht)

Mutton on the bone cooked slowly with plenty of onion, whole spices and black pepper until the sauce clings to the meat.

  • Serves4
  • Prep15 min
  • Cook2 hr 30 min
  • HeatHot

Mutton has more flavour than lamb but needs time. This is a classic bhuna: onions cooked down hard, spices fried in the oil, then a long, slow simmer with the lid on, and a final stir on a high heat until the sauce coats every piece.

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Ingredients

Serves 4
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Ask at the counter for1kg mutton on the bone, curry cut

Cut: Mutton on the bone

Method

  1. Heat the oil in a heavy pot. Add the bay leaves, cardamom, cloves, cinnamon and peppercorns and let them sizzle for 30 seconds.

  2. Add the onions and fry over a medium-high heat for 15 to 20 minutes, stirring often, until deep brown.

  3. Add the mutton and the ginger and garlic pastes. Fry on a high heat for 8 to 10 minutes, stirring, until the meat is browned.

  4. Add the tomatoes, salt, chilli powder, turmeric and ground coriander. Cook for 10 minutes until the tomatoes have melted, then stir in the yoghurt a spoonful at a time and cook for 5 minutes more.

  5. Pour in the hot water and bring to the boil, then cover and simmer on a low heat for 1½ to 2 hours, stirring now and then, until the mutton is very tender.

  6. Uncover and cook on a medium heat for 5 to 10 minutes, stirring, until the sauce is thick and clings to the meat. Finish with the garam masala and fresh coriander.

Tips

  • A pressure cooker cuts step 5 to about 35 minutes.
  • Mutton curry tastes even better the next day.

Good to know

Make ahead and freezing
Freezes very well.
Heat
Hot. Use fewer chillies for a milder version.

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