03/09/2026
Deep, Dark & Irresistibly Rich—Mutton Kala Bhuna!
Mutton Kala Bhuna is more than a curry—it is a celebration of slow cooking, bold spices and authentic Bangladeshi flavour. Every piece of tender mutton is coated in a dark, intensely aromatic masala that makes each bite unforgettable. 🤎
🥩 Ingredients
For the mutton:
• 2 kg bone-in mutton
• 3 tsp ginger-garlic paste
• 2 tsp green chilli paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 500 g fried onions or beresta
• 3 tsp oil reserved from frying the onions
• Salt to taste
• Water as required
For the Kala Bhuna Masala:
• 3 dried red chillies
• 1 blade of mace
• 4 green cardamoms
• 2 tsp cumin seeds
• 1 star anise
• 1 tsp radhuni or wild celery seeds
• 1 tsp kabab chini or allspice
• 1 tsp fennel seeds
• 2 cinnamon pieces
• 1 tsp whole black pepper
• 2 black cardamoms
• 4 cloves
For the final bhuna:
• 150 ml mustard oil
• 500 g thinly sliced onions
• 3 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• Juice of ½ lemon
• 3 tsp prepared Kala Bhuna Masala
👨🍳 Cooking Method:
1️⃣ Mix the mutton with ginger-garlic paste, green chilli paste, turmeric, Kashmiri chilli powder, salt, fried onions and reserved onion oil.
2️⃣ Cook on high heat for 3–4 minutes. Cover and cook over medium heat for another 5–7 minutes, until the mutton begins releasing its juices.
3️⃣ Add enough water to reach the level of the meat. Pressure-cook for 3–4 whistles, or until the mutton is about 80% tender. Reserve the cooking stock.
4️⃣ Dry-roast all the whole spices until fragrant. Allow them to cool, then grind them into a fine Kala Bhuna Masala.
5️⃣ Heat mustard oil in a heavy pan. Add the sliced onions and fry until beautifully golden. Add ginger-garlic paste, turmeric, Kashmiri chilli powder and coriander powder, then cook until the oil begins to separate.
6️⃣ Add the cooked mutton without the stock. Pour in the lemon juice and add 3 teaspoons of the prepared Kala Bhuna Masala.
7️⃣ Bhuna the mutton over high heat, adding the reserved stock a little at a time. Continue stirring and roasting until the meat becomes tender, glossy and deeply dark in colour.
Serve hot with paratha, pulao or steaming rice—and enjoy the bold taste of tradition in every bite! 😍
🛒 Find your favourite South Asian ingredients at:
https://sunderban.nl
