Recipe of Ultimate Mutton Kala Bhuna
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Quick Mutton Kala Bhuna. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mutton Kala Bhuna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton Kala Bhuna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mutton Kala Bhuna is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mutton Kala Bhuna estimated approx 3 hrs.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Mutton Kala Bhuna using 39 ingredients and 8 steps. Here is how you can achieve that.
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
Ingredients and spices that need to be Make ready to make Mutton Kala Bhuna:
- 1 kg Mutton: Tender Goat Meat
- 4 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
- 3 Black Cardamoms
- 6 Green Cardamoms
- 4-5 Cloves
- 2 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)
- Homemade Bhuna Masala
- 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
Instructions to make Mutton Kala Bhuna
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with Hot Plain Rice Basanti/Peas Pulao/ Fried Rice, Roti/Chapati/Nun/Kulcha/Puris/Rumali Roti/Lachha Paratha, etc.
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