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The mutton was left in the freezer for something special. My friend Jeet had prepared a Bhuna Ghosht recently and it looked droolicious. His friend Inderpreet Nagpal had shared the recipe and I had to give it a try.
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Now I have one version already on the blog but this recipe sounded very tempting so I thought why not!! Decided to go all guns ablaze and paired this with my fav butter garlic naan. Ameya again comes to my rescue and gives me the perfect recipe.
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BHUNA GHOSHT
1kg mutton
Onions- 3 medium
Garlic-15 pods
Tomato- 3 medium
Ginger- 1 finger long or 1 tbsp
Green chilli- 3
Dhaniya- handful
Tej patta- 2
Elaichi- 2
Dalchini- 1 finger size stick
Curd- 1 cup
Kashimiri Red chilli powder- 2 tbsp
Haldi- less than a tsp
Salt- as per taste
Dry roasted and powder masala
Laung- 3-4
Dalchini 1/2 “
Black pepper- 10-15
Black cardamom- 1
Jeera- 1 tsp
Whole dhaniya- 1 tsp
- Make a paste of onions and garlic.
- Make a paste of tomato, ginger, dhaniya leaves and green chillies.
- In a kadhai take oil and add tej patta, dalchini, elaichi. Add the onion paste and saute till nicely brown.
- Add tomatoes and cook till the oil seperated.
- Add in the mutton pieces and bhuno for 3-4 mins on high gas.
- Then lower flame, add beaten Curd, red chilli powder, haldi, salt. Mix well. Cook till tender.
- Keep adding water if and when needed. The slow cook process will take 1.5-2 hrs depending on the quality of mutton.
- At the end add 2 tsp of the dry masala powder(carefully as per taste). Mix, cover and cook for 5 mins.
Note – if u are short on time, pressure cook the mutton with salt, chilli powder, haldi and little water for 3 whistles. Open when pressure drops. U can use this stock in the cooking process.
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BUTTER GARLIC NAANS – For 8 naans
2 cup maida
Lil less than 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tbsp oil
1/4 cup Dahi
1 tsp garlic fine chopped
GARLIC BUTTER-
3 tbsp butter melted
1 tsp garlic fine chopped
coriander fine chopped
Method
- In a large mixing bowl take maida, baking soda and baking powder and salt. mix well.
- Add oil, curd and garlic.
- Mix well to ensure its mixed properly.
- Add water as required and knead to a smooth and soft dough. Dough should be soft and smooth to touch
- Grease the dough with oil, cover with damp cloth and rest for 2 hours.
- Prepare garlic butter by mixing butter, garlic and coriander.
- After 2 hours, knead the dough slightly. to remove if any air present in the dough. pick a ball sized dough.
- Roll to oval shape. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
- Grease with water over naan. make sure you coat uniformly. this helps naan to stick on tawa.
- Slowly flip over and put it on hot tawa., gently put the water coated side down to tawa..don’t use a non stick one
- Add some chopped garlic and Lightly press the naan and stretch 3 sides slightly to make them stick. Keep the tawa upside down and cook direct on flame till u see the dough getting cooked. Cook the other side for a minute
- Brush with some prepared garlic butter mixed with coriander leaves.
- Gently scrape the naan from the bottom and remove.
- Serve hot
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