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The Ultimate slow cooked Bhuna Mutton Tikkazndcurriez Style.
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The Ultimate slow cooked Bhuna Mutton Tikkazndcurriez Style.

LBy Leena
August 24, 2026
20 minPrep
45 minCook
65 minTotal
3Servings
530Kcal

Ingredients

  • 500 gramsMeat
  • 1 tbspGinger-garlic paste
  • 1/2teaspoonTurmeric powder
  • To taste [ Either marinate in the above proportion or pressure cook on medium for 3 to 4 whistles.]-Using the above ingredients.Salt
  • 3 tablespoon.The below list for DARK MASALA BASE : 1. Mustard oil/ Neutral oil for base cooking
  • Ground into smooth pasteOnions medium 3 to 4
  • 1 to 2 Blanched,peeled and Pureed.Tomatoes red
  • 1 tablespoon freshly pounded.Ginger- garlic Paste
  • 2WHOLE AND GROUND SPICES/MASALA: Bay leaves/ Tej Patta
  • 1 to 2Black caradamom/Badi Elaichi- Crucial for the smoky flavour
  • 1 of 1 inch.Cinnamon stick
  • 1 tablespoonCoriander powder/Dhania
  • 1 teaspoonCumin powder/Jeera
  • 1 and 1/2 teaspoonHome made Garam masala
  • 1/4th teaspoon.Black Pepper Powder[ freshly grounded]
  • 1 and 1/2 teaspoon[ According to your taste]Red chilie powder
  • 2 tablespoonTHE SIGNATURE TADKA[ TEMPERING]- TIKKAZNDCURRIEZ STYLE. : Pure Ghee :
  • 5 to 7Garlic [ finely chopped]
  • 1 teaspoonKasuri Methi[ Roasted/ Finely Crushed.
  • 1 to 2 slit in between for the base tadka.Green chilies[ Optional]
  • Handful for Garnishing.Coriander
  • 1/2 tablespoon for garnishing.Lemon juice

Instructions

STEP 1 : PREPARE THE PUREES :

1.Blanch the tomatoes in boiling water for a few minutes,peel of the skins and blend into a silky smooth paste.

2.Separately blend the mix of raw onions ginger and garlic also into a smooth paste.

STEP 2: TEMPER THE OIL :

1.Heat the oil in a heavy cast iron pan or Kadhai until hot.

2.Add the whole spices and let them crackle and release their aroma for 10 to 15 seconds.

STEP 3 : FRY THE ONION PASTE :

1.Reduce the flame on medium as the onion paste will splatter.Cook this patiently on medium to low flame till the raw pungent smell completely goes,keep roasting till the onions slightly caramalise.

STEP 4 : ADD THE TOMATO PUREE :

1.Pour the blanched puree- ginger - garlic paste.Cook for 5 to 7 minutes until the tomatoes break down completely and you see the oil separating at the edges.

STEP 5 : ADD THE POWDERED SPICES :

  1. Add the powdered spices to the Bhuna paste and keep on stirring.Till it all gets dissolved in the Bhuna masala.
  2. Add a little meat broth so that the spice doesn't burn

STEP 6 : ADD THE MEAT :

  1. Add the meat at this stage,And coat it evenly with all the spices.Keep stirring on low flame for 4 to 5 minutes.
  2. Now add 1/2 glass of meat broth/soup to it and stir again.[ If you had marinated the meat instead of pressure cooking,Add half cup of hot water]
  3. Check the salt now reduce the flame,cover and cook for 20 to 30 minutes.[ You should cover and cook for 45 minutes if adding marinated meat.]

STEP 7 : THE FINAL BHUNA :

1.Open the lid, stir again.Once you are happy with the tenderness of the meat. Turn the heat up slightly and roast uncovered for another 10 to 15 minutes,till the gravy is thickened into a reddish brown masala. SWITCH OFF THE FLAME.

STEP 8 : THE SIZZLING TADKA TIKKAZNDCURRIEZ STYLE.

1.In a small pan ,heat the pure ghee until very hot,fry the garlic until golden brown,add the kasuri methi,red chilies or powder[Kashmiri] ,stir once nicely hot,Add on the Bhuna mutton And cover it for 5 to 10 minutes,let the tadka settle in it and the Aromas blend in.

  1. While serving garnish with finely chopped corriander and sprinkle of lemon juice to break the richness of the proteins.

STEP 8 : SERVE :

Serve with roti,naan Or Maharashtrian style in Mutton Taat [ Plate] with Red curry And Rice.

Ready to cook?

Follow step-by-step instructions in Cook Mode.