Go Back
Degi-style bhuna gosht with thick spicy mutton gravy

Degi-Style Bhuna Gosht

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
A rich and spicy mutton dish cooked with roasted onions, ginger-garlic paste, yogurt, khoya, coconut, and aromatic spices.
Ingredients Method Notes

Ingredients
  

For the mutton
  • 750 grams mutton, preferably bone-in
  • 1.5 tablespoons mustard oil
  • 4 medium onions, finely grated (divided: 3 for roasting, 1 reserved)
  • 2-3 cloves
  • 2-3 green cardamoms
  • 2 tablespoons ginger-garlic paste
  • 0.5 teaspoon turmeric powder
  • 100 grams plain yogurt, whisked room temperature
  • 20-25 grams khoya or mawa, crumbled
  • 2 tablespoons desiccated coconut or coconut powder
  • 1 teaspoon garam masala powder
  • 1-2 cups water, as required
  • Salt to taste
Powdered spices
  • 1 teaspoon roasted cumin powder
  • 2 teaspoons coriander powder
  • 1.5 teaspoons red chili powder
  • 0.25 teaspoon black pepper powder
  • 0.5 teaspoon turmeric powder
For finishing
  • 1 tablespoon fresh coriander, chopped
  • 1-2 green chilies, slit lengthwise
  • pinch garam masala optional
  • Ginger julienne optional

Method
 

  1. Prepare the onions and spices: Finely grate 4 medium onions. Set aside 1 grated onion for later. Whisk the yogurt until smooth. Crumble the khoya. Mix roasted cumin, coriander, red chili, black pepper, and turmeric powder in a small bowl with a little salt.
  2. Heat the mustard oil: In a heavy-bottomed handi or pan over medium heat, heat 1½ tbsp mustard oil until lightly smoking to remove pungency. Lower heat before adding onions.
  3. Roast the onions: Add 3 grated onions to hot oil. Stir over low-medium heat until light golden. Add cloves and cardamoms; fry 1 minute until fragrant.
  4. Add ginger-garlic paste: Mix in 2 tbsp ginger-garlic paste and sauté for 2–3 minutes until the raw smell disappears.
  5. Roast the mutton: Add mutton pieces. Increase heat to medium and cook for 8–10 minutes, stirring frequently until juices release and oil begins separating.
  6. Add reserved onion and spices: Add the reserved 1 grated onion and cook 2–3 minutes. Add the spice mix and salt with 2–3 tbsp water; sauté (bhunai) for 5 minutes.
  7. Slow-cook the mutton: Pour in 1–2 cups water, bring to boil, cover tightly, and simmer on low for 30–40 minutes until meat is tender.
  8. Add coconut powder: Stir in 2 tbsp desiccated coconut, cover, and simmer until meat is completely soft and succulent.
  9. Add yogurt: Lower heat completely. Gradually whisk in room-temperature yogurt, stirring continuously to prevent curdling. Cook 5–7 minutes until oil resurfaces.
  10. Add khoya: Add crumbled khoya and mix thoroughly. Simmer on low for 5 minutes until gravy is rich, thick, and coats the mutton.
  11. Finish & rest: Stir in 1 tsp garam masala. Check seasoning. Turn off heat, cover, and let rest for 10 minutes. Garnish with fresh coriander, slit green chilies, and ginger julienne.

Notes

Do not rush the onion roasting or the bhunai stage. Allow the dish to rest for 10 minutes off the heat so the spices settle and flavors deepen. For pressure cooker instructions: roast as directed, pressure cook with water until tender, release pressure, reduce liquid, then finish with yogurt, khoya, and garam masala.