Clean and cut mutton pieces in cubes.
Chop onions, tomatoes and make ginger garlic paste.
In a broad kadhai heat oil and temper whole spices like bay leaves, black and green cardamoms, cinnamon and cloves.
After few seconds add chopped onions and stir.
When onions become light golden brown, add ginger garlic paste.
Stir and after sauteing for a minute add the mutton pieces.
Stir and fry in high heat for about 10 minutes.
Take the chopped tomatoes in a blender and blend to make puree.
Add tomato puree and chopped coriander leaves to the mutton.
Stir and continue to fry in high heat for 10 minutes.
After 10 minutes add the powdered spices like coriander powder, cumin powder, garam masala powder, chilli powder along with salt and a piece of mace.
Mix well and fry for 10 to 12 minutes. When oil seperates from the meat add yoghurt or curd and mix well.
After that add 1/2 cup of hot water, cover and cook in medium low heat for about 50 minutes.
Stir 2-3 times in between and check water, add 2-3 tablespoon if needed.
Like this cook in slow heat until meat cooks completely. I cook for almost an hour to cook the meat completely. The time may vary for differnt meat.
Bhuna gost is ready now. Serve them with naan or paratha or roti.
