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Special Eid Mutton Bhuna (Ghost Fry)

Mutton bhuna (gosht fry)

Eid mutton bhuna, also called ghost fry, is mutton fried with golden onions and whole spices, splashed with malt vinegar, then simmered until tender and cooked down until the spices cling to the meat. It's a favourite for Eid and special occasions.

Eid mutton bhuna, ghost fry

Aamna's recipe keeps the spices simple so the flavour of the meat comes through. It takes about 1 hour 15 minutes.

Why this recipe works

  • Malt vinegar. Added while frying, it helps tenderise the mutton and adds a gentle tang.
  • Whole spices in hot oil. Cumin, peppercorns, cardamom and cloves give warmth without overpowering the meat.
  • Fresh coriander in the pot. A whole bunch cooked in with the meat adds fresh flavour.
  • Reduced at the end. Cooking off the liquid gives a thick, dry bhuna.

Tips for the best mutton bhuna

  • Fry the onions golden. About 10 minutes.
  • Don't rush the bhuna stage. Five minutes of frying the meat builds the flavour.
  • Check the meat as it simmers. Fresh mutton usually takes about an hour.
  • Stir as it reduces. Keep it moving so it doesn't catch.

What to serve with mutton bhuna

Serve with naan, paratha or rice. For more Eid dishes, try our kaleji or mutton chops biryani.

Eid Mutton Bhuna FAQs

What is ghost fry?

Gosht means meat, and ghost fry is a dry, fried mutton dish, similar to a bhuna.

Why add vinegar to mutton?

It helps tenderise the meat and adds a light tang.

How long does mutton bhuna take?

About 1 hour 15 minutes, including an hour of simmering.

Can I use lamb?

Yes. Lamb cooks faster, so check it after about 40 minutes.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.

Prep Time 5 mins
Cook Time 70 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine: , ,
Courses: ,
Difficulty: Beginner
Servings: 6
Estimated Cost: 10
Best Season: Suitable throughout the year
Description

Special Eid Mutton Bhuna is a rich and flavourful South Asian dish that is often prepared during Eid celebrations. The term "bhuna" refers to the method of frying the meat with spices to develop deep, complex flavours.

Ingredients
    For the Mutton:
  • 1 kg boned mutton
  • 2 tsp Turmeric powder (turmeric)
  • 2 tsp Salt
  • 2 tsp Red chili powder
  • 6 tsp Dhana Jeera (coriander-cumin powder)
  • 2 tsp Garam masala
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
    • For the Onions and Spices:
  • 1 cup Oil
  • 2 Onions (Finely chopped)
  • 1 tsp Jeera (cumin seeds)
  • 7 Black peppercorns
  • 5 Green cardamom pods
  • 2 Black cardamom pods
  • 5 Cloves
  • 1 tbsp Malt vinegar
  • Fresh coriander (a bunch)
  • 4 Green chilis (split)
Instructions
    Marinate the Mutton:
  1. 1
    In a mixing bowl, combine the mutton with turmeric, salt, chili powder, dhana jeera, garam masala, garlic paste, and ginger paste.
  2. 2
    Mix thoroughly to ensure each piece of meat is beautifully coated. No need to marinate for long, just enough time to prepare the onions and spices.
    3. Prepare the Onions and Spices:
  3. 3
    In a medium-heated pan, add oil. Once the oil is hot, add finely chopped onions.
  4. 4
    Fry the onions until they reach a glorious golden hue, which should take about 10 minutes.
    5. Add Dry Aromatics:
  5. 5
    Add cumin seeds, peppercorns, green cardamom pods, black cardamom pods, and cloves.
  6. 6
    Fry these spices for about 30 seconds until the kitchen is filled with their intoxicating aroma.
    7. Cook the Mutton:
  7. 7
    Add the marinated mutton to the fragrant onions. Fry the meat until it takes on a splendid colour, about 5 minutes. This process, known as 'bhuna,' is crucial for developing deep, complex flavours.
  8. 8
    Add malt vinegar while frying the meat; it aids in tenderizing and cooking the meat to perfection.
    9. Add Fresh Coriander and Chilis:
  9. 9
    Once the meat has a beautiful colour, add a bunch of fresh coriander and mix it in thoroughly.
  10. 10
    Add split green chilis to release their full flavour. Give everything another quick mix.
    11. Simmer the Mutton:
  11. 11
    Pour in enough water to cover the meat. Bring it to a gentle boil, then lower the heat, cover, and let it simmer for about an hour, or until the meat is wonderfully tender. Fresh meat usually takes about 60 minutes.
    12. Reduce the Liquid:
  12. 12
    Check on the meat periodically to ensure it’s cooking splendidly. Once the meat is tender, increase the heat to high and fry continuously, keeping the meat moving so it doesn’t catch and burn at the bottom.
    13. Final Steps:
  13. 13
    Our magnificent Mutton Bhuna is ready! Just look at how spectacular it looks!
  14. 14
    Finish with a flourish of fresh coriander. Serve this delectable dish with freshly made, fragrant rice.
Note

This dish is traditionally prepared during Eid when fresh meat is available, often with a bit of extra fat, adding a richer flavour. If you’re making this for a regular dinner, you can use leaner meat and a touch less oil.

To enhance the flavour, marinate the mutton for a few hours or overnight in the refrigerator.

Adjust the number of green chilis based on your preferred level of heat.

Keywords: Lamb Bhuna, Mutton Bhuna, Mutton Bhuna Recipe, Lamb Recipe, Lamb Bhuna Recipe
Read it online: https://burmawalakitchen.com/recipe/eid-mutton-bhuna/
Aamna Bawa