Mutton/Lamb Bhuna Masala

• Marinate lamb/mutton for undefinedOptional

Nutrition values are AI-estimated based on ingredients.

• 1030 gm lamb/mutton (with bones)
• 475 gm red onions, finely sliced
• 50 gm ginger
• 50 gm garlic
• 1 green chilli (optional)
• 100 gm plain unflavored yogurt
• 1 cup water
• 2 teaspoons shahi garam masala powder
• 1 tablespoon Kashmiri chilli powder
• 1 teaspoon turmeric powder
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 dry bay leaf
• 2 black cardamoms
• 5 tablespoons oil
• Green and red peppers (optional)

1. 1Blend ginger, garlic, and green chili with water to a smooth paste.
2. 2Heat oil in a heavy pot, add bay leaf and black cardamom, then sliced onions and salt; fry until soft.
3. 3Add the ginger-garlic-chili paste, stir briefly, then add lamb/mutton and stir on high heat until water dries off.
4. 4Add Kashmiri red chili powder, turmeric powder, ground coriander, and sugar; fry for 2 minutes.
5. 5Perform the 'bhuna' process: add splashes of hot water, stir until dry, repeat for 10-15 minutes.
6. 6Stir in the remaining salt.
7. 7Mix yogurt with Shahi garam masala and black pepper powder.
8. 8Add the yogurt mixture to the meat, stirring continuously on low heat until oil separates.
9. 9Add 1 cup hot water, then pressure cook until the meat is very tender.
10. 10Garnish with green and red peppers before serving.

These instructions are our analysis of the original video. Watch on YouTube →