Savor the hearty, home-style flavor of traditional Goat Bhuna Punjabi.

 Bhuna Technique: The term Bhuna refers to the cooking process, which involves high-heat frying and slow-cooking (bhunao). The goat meat is repeatedly sautéed in a hot mixture of oil, onions, and spices until all the moisture evaporates and the meat is thoroughly coated in a thick, concentrated masala.

 Tender Meat: This dish is typically made with bone-in goat (mutton) chunks. The long, slow cooking process is essential to break down the connective tissue, making the meat exceptionally tender and falling off the bone.

Thick, Concentrated Masala: Unlike a runny curry, Bhuna is characteristically semi-dry. The gravy is intensely thick, relying on the slow caramelization of onions, ginger, and garlic paste combined with the meat's own juices to form a dense, aromatic coating.

 Bold Punjabi Spices: The flavor profile is robust and earthy, using significant amounts of red chili powder, turmeric, coriander, and garam masala. The spices are cooked until fragrant and dark, giving the dish its signature depth of color and intense flavor.

 Serving Tradition: Goat Bhuna is considered a delicacy and is best enjoyed by scooping up the thick, rich masala and tender meat with Naan, Roti, or hot Paratha.