Recipe: Perfect Mutton (Tender Goat Meat) Kala Bhuna

Mutton (Tender Goat Meat) Kala Bhuna. Our main purpose is to feed whole village people and. Mutton Bhuna Recipe in Instant Pot cooked with tender goat meat is a spin on the traditional Mutton Bhuna Gosht recipe. The trick to that rich dark color..

So to make this recipe, I marinate mutton with spices and cooked to make it tender. Raw meat, mutton goat Foodstyling, raw meat, mutton, curry cut, spices, ingredient, moody, rustic, India, Indian. Goat curry or Mutton is one of the spicy , sizzling gravy prepared using tender goat meat cooked in lots of Indian Spices and coconut paste which can be best if served with Indian bread. You can have Mutton (Tender Goat Meat) Kala Bhuna using 30 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mutton (Tender Goat Meat) Kala Bhuna

1. It's 1 kg of Mutton: Tender Goat Meat (Preferably from its Rann & Sina with Bones & Fats).
2. Prepare 2 Cups of Mustard Oil- For Cooking.
3. It's 2 tbsps of Desi Ghee.
4. It's 2tsps of Salt.
5. It's 1 Cup of Plain Yoghurt (Well Beaten).
6. It's 1-2 tsp of Sugar (1/2 for caramelising & 1/2 to beat the curd with).
7. You need 1 Cup of Onions Sliced.
8. It's 1 Cup of Onion Birista.
9. You need 1 tsp of Coriander Powder.
10. Prepare 1 tsp of Cumins Powder.
11. Prepare 1 tsp of Bhuna Masala (Homemade).
12. Prepare 1-2tsp of Garam Masala Powder (Homemade).
13. You need 1 tsp of Turmeric Powder.
14. Prepare 1.5 of tsps Red Chilli Powder.
15. You need 3-4 tbsps of the 3G Paste (Ginger, Garlic & Green Chillies ).
16. Prepare 4-5 of Green Chillies (Slit).
17. Prepare 1 tsp of Black Peppercorns (Freshly Cracked).
18. Prepare 3-4 of Star Anise.
19. It's 4-5 of Cubeb/Kabab Cheeni.
20. You need 3 of Black Cardamoms.
21. Prepare 6 of Green Cardamoms.
22. You need 4-5 of Cloves.
23. You need 2 of Bay Leaves.
24. It's 2 of ” Cinnamon Sticks.
25. Prepare 1.5tsps of Radhuni Spice/Wild Celery Seeds (Powdered).
26. Prepare 1/2 tsp of Nigella/Kalounji (Powdered).
27. It's 3-4 of Whole Dry Red Chillies.
28. You need 1/2 tsp of Mace/Javitri (Powdered).
29. It's 1/2 tsp of Nutmeg/Jaifal (Powdered).
30. You need 1/2 tsp of Stone Flower/Dagar Phool.

Mutton Paya in Instant Pot cooked with goat trotters is a super easy & quick recipe. The tender falling off from the bones cartilaginous & slightly chewy meat makes this Instant pot goat Bhuna or Saute the Spices well: This is the secret & perhaps the only step to make the Instant Pot goat paya. Now add the marinated meat, stir thoroughly, add half a cup of water, stir again and put the lid on allow it to cook over low-medium heat for Check to see if the meat feels tender and garnish with finely chopped coriander. Want to buy fresh mutton/red meat without stepping out?

Mutton (Tender Goat Meat) Kala Bhuna instructions

1. Post washing the Mutton: Marinate the same with Curd, Salt, Sugar, Turmeric & Kashmiri Red Chilli Powders, 3G Paste, Black Peppers, Nutmeg & Mace Powders, Celery Seeds Powder, Bhuna Masala & Garam Masala Powders, a bit of Onion Barista & coat it well with your hands & put its cover & set aside for at least 3 hrs time (best is overnight).
2. In a large vessel/pot: Heat the Mustard Oil over a Medium-High Heat & add into it all the whole dry spices & sauté for a minute & once its fine aroma’s released- then, add in the sliced onions, salt & sugar & well sauté until golden brown & the sugar’s caramelised in the process.
3. Now, add in the marinated mutton & Sauté & stir continuously until all well combined & some water’s released from it, at this point add in the 3G Paste, salt & sugar & rest of the remaining Masalas- Put on the lid of the pot & keep sautéing.
4. Let it slow cook for at least 1 hr & 45 mins time, just in between stir occasionally so as to avoid burning at the bottom of the pot/vessel...add in the Onion Birista now & keep stirring continuously but without putting on the lid of the pot- Allowing the excess remaining water to be dried up & if not sufficient water been released- Add in some boiling hot water to it & continue stirring.
5. In another frying pan : Add in the Ghee- Goes in it the rest of the sliced onions & the slit Green Chillies & sauté for about 2-3 mins time & when it releases its Classic Aroma- Add in the Radhuni & Kalounji (Both Powdered) & sauté for another 1-2 mins time.
6. Take a couple of cooked mutton from the large pot & mix with this ‘Bagar’ & mix until all well incorporated and then, transfer it to the large pot of cooked mutton again & keep stirring for another 5-6 mins time before putting off the flame by adding the remaining Onion Birist.
7. Finally, add in it another dollop of the desi ghee & give it a real nice & quick mix & cover the lid of the pot and allow it to sit on the hot oven- For at least, 30 mins time before serving.
8. Serve with Hot Plain Rice Basanti/Peas Pulao/ Fried Rice, Roti/Chapati/Nun/Kulcha/Puris/Rumali Roti/Lachha Paratha, etc..
9. The traditional MUTTON KALA BHUNA is ready to dive into the relishable platters of one’s Lunch/Dinner Meal.

Mutton varuval has a complex array of flavors that perfectly balance each other to result in a matchless taste combining the best of Indian and Malaysian Let the onions, garlic, and garam masala add their aroma to the tender goat meat like no other! Fennel seeds added to the mutton. The most important ingredient is the goat meat. Yes, it can make or break this Korma. Tenderize the cut of goat meat manually before cooking by pounding it with a tenderizing mallet or scoring it with a knife.