Recipes with DubaiTantra

Comforting recipes, vibrant spices, and flavours made to be shared.

From the DubaiTantra Kitchen

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Bhuna Gosht Masala with tender bone-in lamb in a rich spiced gravy

Bhuna Gosht Masala

Bhuna Gosht Masala is a deeply savoury lamb curry, slowly bhuna roasted with golden onions, tomatoes, warming spices, and fresh coriander until the masala clings beautifully to the meat.

1 kg lamb Bhuna-style Slow-cooked Kashmiri chilli
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Dhungar Mutton, also known as Laal Maas, served with roti

Dhungar Mutton aka Laal Maas

This bold mutton curry is marinated in yoghurt and spices, slow-cooked until tender, then finished with the fragrant dhungar charcoal-smoking technique.

500 g mutton 2-hour marinade Dum-cooked Charcoal-smoked
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Bhuna Gosht Masala Recipe

Bhuna Gosht Masala with tender bone-in lamb in a rich spiced gravy

Serve hot with naan, tandoori roti, or steamed basmati rice.

1 kg lamb Bhuna-style Slow-cooked Kashmiri chilli

Ingredients

  • 3 medium onions (330 g), chopped
  • 6 tomatoes (740 g), chopped
  • 1 kg bone-in lamb
  • 2 heaped tsp garlic paste
  • 2 heaped tsp ginger paste
  • 3 tsp salt, or to taste
  • 5 tsp cumin powder
  • 6 tsp coriander powder
  • 2 tsp red chilli powder
  • 4 tsp Kashmiri chilli powder (degi mirch)
  • 1½ tsp coarsely ground black pepper
  • 1 tsp garam masala
  • 150 ml oil
  • 2 handfuls chopped coriander

Method

  1. Heat the oil in a heavy-bottomed pan or wok over medium heat.
  2. Fry the onions until they are deep golden brown.
  3. Add the ginger and garlic paste and cook for about a minute.
  4. Stir in the chopped tomatoes and cook until they break down completely and the oil begins to separate.
  5. Add cumin powder, coriander powder, red chilli powder, Kashmiri chilli powder, black pepper, and salt. Cook the masala for 5–8 minutes, stirring frequently.
  6. Add the lamb and bhuna (roast) it well in the masala until all pieces are evenly coated.
  7. Cover and cook on low heat until the lamb is tender, stirring occasionally. Add a little hot water if needed during cooking.
  8. Finish with garam masala and freshly chopped coriander. Serve hot with naan, tandoori roti, or steamed basmati rice.

Dhungar Mutton aka Laal Maas

Dhungar Mutton, also known as Laal Maas, served with roti

Slow-cooked, smoky, and full of warming spices—this curry is finished with a traditional dhungar smoke for its distinctive aroma.

500 g mutton 2-hour marinade Dum-cooked Charcoal-smoked

Ingredients

For the marination

  • 500 g bone-in mutton (goat or lamb)
  • 1 cup thick yoghurt (curd)
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chilli powder, or Kashmiri/Mathania chilli paste
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp lemon juice

For the curry

  • 3 tbsp ghee
  • 1 bay leaf, 4–5 black peppercorns, 2 cloves, 1-inch cinnamon stick, and 1 black cardamom
  • 2 large onions, finely sliced
  • 1 medium tomato, finely chopped
  • 1 tsp garam masala
  • Salt, to taste
  • Fresh coriander and mint leaves, to garnish

For the dhungar

  • 1 piece charcoal
  • 1 tsp ghee
  • 3–4 cloves

Method

  1. Marinate the meat: Whisk the yoghurt with the spices and lemon juice. Add the mutton, coat well, and refrigerate for at least 2 hours; overnight is best.
  2. Sauté the spices and onions: Heat the ghee or mustard oil in a heavy-bottomed pot over medium heat. Add the whole spices and let them sizzle for 30 seconds. Add sliced onions and fry until deep golden brown.
  3. Cook the mutton: Add the chopped tomato and cook until soft. Add the marinated mutton and sear on high heat for 10–12 minutes, until the oil starts to separate.
  4. Dum cook: Add ½ cup hot water, stir well, and cover with a tight-fitting lid. Reduce to low heat and simmer for 40–50 minutes, or until the mutton is fork-tender.
  5. Make the dhungar: Heat the charcoal over an open flame until red hot. Place a small metal bowl in the centre of the mutton pot, above the curry, and use tongs to transfer the hot coal into the bowl.
  6. Drop the cloves and 1 tsp ghee onto the coal. Cover the main pot tightly to trap the smoke, and leave for 5–7 minutes.
  7. Remove the smoking bowl, stir in garam masala, and garnish with fresh coriander and mint. Serve hot with tava roti or steamed basmati rice.