Dhaba Style Mutton Bhuna Gosht

In a large bowl, marinate the mutton pieces with whisked curd, half the ginger-garlic paste, coriander powder, cumin powder, Kashmiri red chilli powder, half the brown onions (crushed), salt, and a tablespoon of raw mustard oil. Mix well and set aside.

In a heavy-bottomed kadai or pan, heat the remaining mustard oil until it smokes slightly. Turn down the heat and let it cool for a moment to avoid burning the spices.

Add the bay leaves, black cardamom, and the remaining ginger-garlic paste. Sauté until aromatic.

Add the marinated mutton along with all its marinade into the pan. Turn the heat to high and sear the meat continuously for about 10-15 minutes.

10–15 min

This process is called 'Bhunao'. You must keep stirring and scraping the bottom of the pan as the moisture evaporates and the oils separate. The color of the meat will darken significantly.

Crush the remaining brown onions and add them to the pan. Keep roasting.

Once the masala looks highly concentrated, very dark brown, and the oil has fully separated, add a splash of hot water. Scrape up all the caramelized bits from the bottom.

Cover the pan tightly with a lid, lower the heat to the absolute minimum, and let the mutton slow-cook in its own juices and minimal water until it is fall-apart tender. (This can take 45-60 minutes depending on the meat. You can use a pressure cooker here for 4-5 whistles if short on time).

45 min–1 hr

Once tender, open the lid. If there is excess liquid, turn up the heat and dry roast it again until it coats the meat thickly. Stir in the ghee, remaining garam masala, and fresh coriander.

Serve piping hot.