Bhuna Gosht is a North Indian and Pakistani goat meat curry where tender mutton is pressure-cooked, then sautéed with yogurt, spices, and fried onions until the oil separates and the masala deeply browns—a concentrated, intensely flavored dish.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Press SAUTE button on the instant pot.
Add mustard oil to the pot and let it heat up for 2 minutes.
Once the oil is hot, add lightly crushed cloves, black peppercorns, black cardamoms, green cardamoms, bay leaf, and cinnamon stick, and fry for 3-4 seconds.
Add onions and green chilies and cook until onions turn slightly brown, stirring frequently.
Add ginger and garlic and cook till onions turn golden brown. Stir frequently while frying.
Now add mutton and cook for 3-4 minutes.
Add ½ cup water and salt and stir well.
Secure the lid of the instant pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 15 minutes at high pressure.
Once the pressure goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot.
Press SAUTE button again.
Add plain yogurt, Kashmiri red chili powder, coriander powder, and fried onion to the pot and mix well.
Cover the instant pot with a regular lid and cook until oil separates and masala is nicely browned (15-20 minutes). Stir at regular intervals.
Add some water if the curry is sticking to the bottom of the instant pot.
Add garam masala powder and cilantro and mix well.
Check for salt and add more if needed.
Serve bhuna gosht hot with phulke or naan.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on low-medium heat with a splash of water to restore sauce consistency.
Instant Pot
Yes. Lamb works well with the same cooking time (15 minutes at high pressure). Chicken requires less pressure time—reduce to 8 minutes. Beef or buffalo can substitute but may need 18–20 minutes.
Bhuna means the oil separates from the masala and coats the meat. Cook for 15–20 minutes on sauté after adding yogurt and spices, stirring regularly, until you see oil pooling on the surface and the masala is deeply browned.
Yes. Use a heavy-bottomed pot: sauté spices and onions, add mutton and brown 3–4 minutes, add ½ cup water and salt, cover and simmer 45–60 minutes until tender. Then proceed with the sauté step for 15–20 minutes until oil separates.
During the bhuna phase (sauté step), the masala browns and concentrates, which causes sticking. Add water 1–2 tablespoons at a time only if needed to prevent burning while maintaining the thick, concentrated texture.
Yes. Bhuna Gosht stores well in the refrigerator for up to 3 days and tastes better the next day as flavors deepen. Reheat gently on low-medium heat, adding a splash of water if needed to loosen.
