Bhuna Ghost (Spicy Lamb Curry)

Cooking time
30 mins
4 people




Meal course
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1000 grammutton-lamb
7 numbercloves
10 numberpeppercorns
3 inchescinnamon
5 numbergarlic-cloves
4 mediumsliced-onion
5 mediumchopped-tomatoes
2 numbergreen-chilli
1 pinchturmeric-powder
3 teaspoonred-chilli-powder
3/4 cupvegetable-oil
1 handfulcoriander-leaves
2 table-spoonginger-paste

‘Bhuna Ghost’ is a popular Asian cuisine that is supposed to be a dry dish. Here, sauce is reduced to the point that it clings to the meat. Making meat appear dark in colour. It is considered to be one of the most exotic dishes. 

  1. Take mutton in a Pan and add water so that it just covers the mutton. Let it boil for a while. Throw the water and put fresh water with all the spices meant for pre cooking. Cook till eight percent done.
  2. Alternatively, you can use pressure cooker and pressure cook till it is eighty percent done. I add a pinch of asafoetida and half tsp fennel seed powder and ginger powder too, that is optional.
  3. Separate mutton from the soup with the help of ladle and keep it aside.
  4. Put oil in a pan. Add onions and sauté. Throw in ginger (julienned or chopped),garlic (crushed) and green chillies ( cut into two lengthwise). Now keep on stirring till onions change colour.
  5. At this stage add remaining whole spices that we used in Pre cooking. Stir well.
  6. Add turmeric, red chilli powder, salt and give it a good stir. Add chopped tomatoes and cook till tomatoes completely pulp out and a thick sauce is formed.
  7. Now add mutton and keep on cooking taking care not to let the sauce catch on the bottom of the pan. If it does, add a splash of water and keep it scorching and stirring till a rich dark colour is formed and meat is well done coated by the thick sauce.
  8. Bhuna gosht is ready. Garnish with chopped coriander.

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