Non-veg special Bhuna Goat recipe that makes your mouth water.

Bhuna goat is a popular recipe in non-veg Indian cuisine. When the mutton is cooked on slow heat with whole spices, onion, ginger, garlic, and tomato masala, it is infused with all the delicious flavors and leaves juices that make you desire it more. It is one of the succulent meat dishes that you can enjoy with butter naan or plain chapati with lemon cuts and onion rings on the side. Here’s the recipe!

The meaning of ‘Bhuna’

Bhuna is a ‘Hindi’ term that means sautéed. Indian restaurants serve famous dishes categorized as Bhuna like bhuna goat, bhuna chicken, bhuna lamb, etc. The main ingredient of these dishes is sautéed in the base masala made with ginger-garlic, onions, tomatoes, and spices for a duration. 

Almost every Indian dish requires this method of cooking. But the special bhuna goat recipes require sautéing for a longer time so the meat gets cooked and absorbs the flavors.

Ingredients Required 

• 4 cups boned goat chunks 

• 5 large tomatoes (grated or puree)

• 3 medium onions (chopped) 

• 3 tbsp ginger-garlic paste 

• 1-inch ginger juliennes 

• 2 tbsp coriander powder

• ½ tsp red chili powder

• ¼ tsp turmeric powder

• ½ tsp of garam masala

• 2 pinch of nutmeg powder

• Salt to taste 

• ½ cup cooking oil 

• ½ chopped cilantro 

Whole spices 

• 2 bay leaves

• 1 tsp peppercorns 

• ½ tsp cloves

• 3 green cardamoms 

• ½ inch of cinnamon stick

• 1 tsp cumin 

Cooking Method 

1. In a pan, heat the oil and toast the whole spices like cumin, bay leaves, cloves, peppercorns, cardamom and cinnamon stick for a few seconds on low heat. As they turn aromatic, add in the ginger-garlic paste and stir it for a minute. Now add onions and keep stirring until turn the golden color.

2. Now throw in all the ground spices like coriander powder, turmeric powder, red chili powder, and salt (do not add garam masala and nutmeg powder at this stage). After stirring for 2 minutes, leave tomatoes in the pan and cook for 3-4 minutes on medium heat. 

3. Add the goat pieces to the pan along with nutmeg powder and cook it by covering the lid and sautéing every five minutes on medium-low heat for the next 40-45 minutes. You may add a little bit of water once in the process if your mixture gets too dry and stick to the bottom, otherwise, avoid adding water into it. 

4. When the meat is cooked (you may check it by tasting a small piece of it), remove the lid and sauté for another 10-15 minutes. When the meat is finally cooked, add in the garam masala and chopped coriander. Now transfer it to a bowl and garnish with some juliennes. Serve with onion salad and chapati or naan on the side.

Can’t wait to try? Cook it at home using this recipe or visit us at Indian Grill to enjoy authentic Indian bhuna goat.