Mutton (Tender Goat Meat) Kala Bhuna
A traditional recipe from Bangladesh 🇧🇩 Chittagong region & is still relished by the typical Bongs but it’s almost a lost recipe due to the enormous time consuming methods of its absolutely elaborative slow cooking process with loads & varieties of freshly ground spices and Masalas!!!
It’s quite a popular one though still among the many traditional Bengalis from both the countries of Bangladesh 🇧🇩 & India 🇮🇳 nowadays!
Mutton (Tender Goat Meat) Kala Bhuna
A traditional recipe from Bangladesh 🇧🇩 Chittagong region & is still relished by the typical Bongs but it’s almost a lost recipe due to the enormous time consuming methods of its absolutely elaborative slow cooking process with loads & varieties of freshly ground spices and Masalas!!!
It’s quite a popular one though still among the many traditional Bengalis from both the countries of Bangladesh 🇧🇩 & India 🇮🇳 nowadays!
Open in Cookpad AppSteps
- 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 Birista
- 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...& devour the very galore of such a delectable, relishable & salubrious platters of one’s Lunch/Dinner Meal Course...👌😍🤤
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