Bamchunth Syun Recipe - Mutton and apples make a unique yet tasty pair.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton(मटन), Apples(सेब)

Cuisine : Kashmiri

Course : Main Course_Mutton

Bamchunth Syun

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Bamchunth Syun checkout Keema Biryani , Keema Bharta , Sicillian Meat Balls , Haleem . You can also find more Main Course_Mutton recipes like Makki Ka Soweta, Salli Ne Jardaloo Ma Gos, mutton, Keema Bharta. Or try out these recipes from Kashmiri Cuisine like Sunheri Chicken, Palak Syun, Kashmiri Lauki, Shab Deg.

Bamchunth Syun Recipe - How to make Bamchunth Syun


Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy


  • Mutton 1 1/2 inch pieces on the bone500 grams

  • Apples 4

  • Lemon juice 2 teaspoons

  • Dry ginger powder (soonth) 1 teaspoon

  • Aniseed (saunf) powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Cumin seeds 1 1/2 teaspoon

  • Green chillies chopped 3

  • Ver 3/4 teaspoon


Step 1

Peel, core and cut the apples into one inch cubes. Apply lemon juice so that they do not get discoloured.

Step 2

Pressure-cook the mutton with ginger powder, aniseed powder, turmeric powder, red chilli powder, asafoetida, salt and half cup of water for six whistles or till tender. Heat oil in a pan, add cumin seeds and when they change colour, add apples and green chillies and sauté till brown.

Step 3

Add the cooked mutton with stock and cook uncovered till all the water has dried and oil surfaces on top. Sprinkle ver and serve hot.

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