Step 1: Prepare Onions and Heat Oil

Chop 3 medium-sized onions. In a pressure cooker, add 4 tablespoons of oil and heat it up.

Step 2: Sauté Whole Spices and Onions

Add 2 bay leaves, 4 green cardamoms, 2 brown cardamoms, 6 cloves, and 1 cinnamon stick to the hot oil. Then, add the chopped onions. Cook the onions with the whole spices until they turn a light pink color, which takes about 2 minutes.

Step 3: Add Ginger-Garlic Paste

Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste. Cook for 1 minute, stirring constantly.

Step 4: Brown the Mutton

Add 1 kg of washed mutton to the pressure cooker. Cook the mutton on high heat for 5 minutes until its color changes.

Step 5: Add Powdered Spices and Water

Add 1 teaspoon of salt, 1 teaspoon of red chili powder, and 1/2 teaspoon of turmeric powder. Mix well. Add 1 glass of hot water (adjust as needed to cover the meat). If you add cold water, the meat will become tough.

Step 6: Pressure Cook the Mutton

Close the pressure cooker lid. Cook for 7 minutes after the pressure builds up. Adjust the cooking time based on your pressure cooker model and desired tenderness.

Step 7: Prepare Masala in a Separate Pan

In a separate pan, add 2 tablespoons of oil and heat it. Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of paprika powder. Cook these spices on low heat for 1 minute, stirring to prevent burning. This step helps achieve a vibrant red color.

Step 8: Combine Mutton and Masala

Transfer the cooked mutton along with its gravy from the pressure cooker into the pan with the prepared masala. Cook on high heat for 1 minute.

Step 9: Add Blended Tomatoes

Chop 3 tomatoes and blend them into a paste. Add the blended tomatoes to the mutton in the pan. Cook on high heat for 5 minutes, stirring occasionally.

Step 10: Add Yogurt and Simmer

Reduce the heat to low. Add 1/2 bowl of yogurt and mix it well. Increase the heat to high and cook until the yogurt is fully incorporated and the oil separates. Then, reduce the heat to low and cover the pan to simmer.

Step 11: Prepare Ground Spices

In a dry pan, add 1 tablespoon of whole cumin seeds, 1 tablespoon of whole coriander seeds, and 10-12 whole black peppercorns. Roast them on low heat for 1 minute until fragrant. Let the spices cool down, then grind them into a fine powder.

Step 12: Final Cooking and Garnish

Add 2 tablespoons of the freshly ground spices to the mutton. Rinse the blender jug and pressure cooker with a little water and add that water to the curry. Set the heat to medium, cover, and cook until the mutton is fully tender and the gravy thickens to your desired consistency. Check the mutton for tenderness. Finally, add chopped cilantro, julienned ginger, sliced green chilies, and dry fenugreek leaves. Cover and cook on low heat for 5 minutes. Mix well before serving.

Step 13: Serve Bhuna Gosht

The Bhuna Gosht is now ready. Serve hot with naan, roti, or rice.

• If you add cold water to the meat, it will become tough; always use hot water.

• Adding powdered spices directly to hot oil helps achieve a vibrant red color in the curry.

• When adding yogurt, ensure the heat is low to prevent it from curdling and to mix it smoothly.

• Bhuna Gosht is a fried meat dish, so it requires less water compared to other curries.