Bhuna Ghosht


Mutton cravings were reaching a peak. Especially home cooked mutton. I was desperate for done but my kids don’t enjoy and have been procrastinating to cook for the two of us.

Made full use of the Independence Day holiday and invited my family over for lunch with the joint purpose of celebrating Rakhi too

Prepared Bhuna Ghosht which is a simple, light and flavoursome Hyderbadi preparation and it was paired with an aromatic Mangalorean ghee rice. Bliss



1 kg mutton

1.5″ cinnamon stick

3 green cardamoms

2-3 thinly sliced big onions

8 chopped garlic

1 heaped tbsp ginger garlic chilli paste

1/2 tsp turmeric powder

1-2 tsp red chilli powder

oil salt

1 tbsp all purpose flour (maida)

chopped coriander


  1. Heat oil in a pressure cooker, add the cinnamon and cardamom, wait for a minute and add the onions and garlic. Fry till golden brown.
  2. Add the ginger garlic chilli paste and fry till the raw smell goes off.
  3. Add salt, turmeric, chilli and mutton pieces. Fry on medium heat mixing constantly till the pieces have a well fried look.
  4. Add 3/4 cup water, give one whistle and simmer for 10 minutes. Remove from heat and let the pressure drop by itself.
  5. Remove heat and check if the meat is done. Add maida and mix well.
  6. Dry any excess water but ensure that you are left with enough gravy. garnish with coriander

recipe – Nita Mehta with a few personal touches.