Entree: India – Sindhi-Indian – भुगल गोश्त ➤ Bhugal Gosht (Slowly cooked spiced mutton reduced to a thick, aromatic gravy)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) mutton (goat or young lamb), bone-in, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) ghee (clarified butter) or additional oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 1.5 tbsp (22 ml) ginger-garlic paste
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) red chili powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) garam masala
- 2 green chilies, slit (optional)
- 1/2 cup (120 ml) water (more as needed)
Whole spices:
- 4 green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick (1.5 inches / 4 cm)
- 1 bay leaf
To finish:
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Heat oil and ghee in a heavy-bottomed pot over medium-high heat. Add whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for 30 seconds until fragrant.
2. Add sliced onions and cook, stirring, until deep golden brown (10–12 minutes). Remove half the browned onions and set aside for garnish.
3. Add ginger-garlic paste to the pot and cook 1–2 minutes until raw aroma subsides. Add mutton pieces and brown on all sides, 6–8 minutes.
4. Stir in turmeric, red chili, coriander, and cumin powders; cook 1–2 minutes to toast the spices. Add chopped tomatoes and cook until they soften and oil begins to separate from the mixture, about 6–8 minutes.
5. Reduce heat to medium-low and add whisked yogurt in a steady stream, stirring constantly to prevent curdling. Add salt, slit green chilies, and 1/2 cup (120 ml) water. Bring to a gentle simmer.
6. Cover and cook on low heat until mutton is tender and the sauce has reduced and thickened, about 45–60 minutes (or pressure cook 3–4 whistles and then simmer uncovered to reduce excess liquid).
7. Once the gravy is thick and oil has started to separate, stir in garam masala and lemon juice. Adjust seasoning.
8. Garnish with reserved fried onions and chopped cilantro. Serve hot with plain rice or flatbread.