By Rajlakshmi
June 20, 2026
Kala bhuna is a dry mutton curry that is black-ish in colour and is said to have originated in the Chittagong area of Bangladesh. The use of mustard oil to deep fry the meat in an iron wok for a long duration gives this stunning dish its unique colour and flavours.
1 kg mutton 2 tbsp curd 5 tbsp mustard oil 2 dried red chillies 1 tsp garlic, chopped ½ cup onions, sliced ½ cup onions, fried 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 1 tbsp ginger garlic paste 4 nos. green chillies, chopped 1 tsp sugar Salt, to taste
2 cups hot water 1 tsp ginger, julienned (for garnish) 1 tsp fried onions (for garnish) Bhuna spices; 1 tsp cumin seeds ½ tsp nutmeg 2 nos mace 6 cloves 1 tsp black peppercorn 3 black cardamom 2 star anise 2 cinnamon sticks 1 tsp yellow mustard seeds 2 bay leaves
Place all the bhuna spices in a flat pan on low heat. Roast the spices until they smoke a little and release their aroma.
Grind them into a fine powder. Take a deep, heavy-bottomed iron wok and heat the mustard oil.
Add dried red chillies and garlic, and once they stop spluttering, add the onions. Add the mutton, ginger garlic paste, and salt and mix well.
Saute the mutton for 10 minutes, then add the red chilli powder, turmeric powder, coriander powder, cumin powder and the Bhuna masala.
Mix well and keep frying the mutton for another 20 minutes, stirring occasionally.
Now add the yoghurt, mix well and keep cooking until the mutton turns deep brown.
Add the fried onions, green chillies and sugar. Mix well and keep frying the mutton until the meat turns blacker.
Add hot water in splashes from time to time until the mutton is black in colour and completely cooked.
Garnish the mutton kala bhuna with ginger and fried onions, and serve hot.