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Home Dish Mutton Kala Bhuna

Mutton Kala Bhuna

Name: How to cook Mutton Kala Bhuna - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Mutton Kala Bhuna

Kala Bhuna was one of the items in menu I tasted first time when I was in Bangladesh on a business trip. This dish is signified by the color which is almost blackish originated from Chittagong (Chattagram). This dish is about slow frying the meat in loads of mustard oil stewed in its own juices with lots of fried onions

Ingredient

Food ration :

4 people

Cooking time :

3 hrs

1 kg

Mutton: Tender Goat Meat

boiled eggs

2 Cups

Mustard Oil- For Cooking

2 tbsp

Desi Ghee

2 tsp

Salt

1 Cup

Plain Yoghurt (Well Beaten)

1-2 tsp

Sugar

1 Cup

Onions Sliced

1 Cup

Onion Birista

1 tsp

Coriander Powder

1 tsp

Cumin Powder

1 tsp

Bhuna Masala (Homemade)

1-2 tsp

Garam Masala Powder

1 tsp

Turmeric Powder

1.5 tsp

Red Chilli Powder

3-4 tbsp

(Ginger, Garlic & Green Chillies) paste

4-5

Green Chillies (Slit)

1 tsp

Black Peppercorns (Freshly Cracked)

3-4

Star Anise

4-5

Kabab Cheeni

Black Cardamoms

Green Cardamoms

4-5

Cloves

Bay Leaves

2 inches

Cinnamon Sticks

1.5

tsps Radhuni Spice/Wild Celery Seeds (Powdered)

1/2 tsp

Nigella/Kalounji (Powdered)

3-4

Whole Dry Red Chillies

1/2 tsp

Mace/Javitri (Powdered)

1/2 tsp

Nutmeg/Jaifal (Powdered)

1 tsp

Cumin seeds

1/4

nutmeg

2 pcs

mace

cloves

6 pcs

1 tsp

black pepper

6 pcs

green cardamom

1 inch

cinnamon stick

1 tsp

yellow mustard seeds

Cooking instructions

* Step 1

Marinate the mutton pieces with Curd, Salt, Sugar, Turmeric & Kashmiri Red Chilli Powder, ginger-garlic-chilli Paste, Black Pepper, Nutmeg & Mace Powder(Jaifal and Javitri powder), Celery Seeds Powder, Bhuna Masala & Garam Masala Powders, a bit of onion birista & coat it well with your hands & put its cover & set aside for overnight.

* Step 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 gets caramelized in the process.

* Step 3

Now, add in the marinated mutton & Sauté & stir continuously until all well combined & some water’s released from it, add salt & sugar & rest of the remaining Masalas- Put on the lid of the pot & keep stirring.

* Step 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.Add in the Onion Birista now & keep stirring continuously but without putting on the lid of the pot. Allow the excess remaining water to be dried up & if not sufficient water been released- Add in some boiling hot water to it & continue stirring.

* Step 5

In another frying pan add ghee, sliced onions sliced onions & the slit Green Chillies & fry for about 2-3 mins time & when it releases its aroma. Add in the Radhuni & Kalonji (Both Powdered) & sauté for another 1-2 mins time.

* Step 6

Take a some of the cooked mutton from the large pot & mix with this step 5 mixture & stir until all well incorporated and then, transfer it to the large pot of cooked mutton again, add the boiled eggs & keep stirring for another 5-6 mins time before putting off the flame by adding the remaining Onion Birista.

* Step 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.