Bhuna Mutton Curry in a Copper Handi

Bhuna is not a recipe so much as a technique: the constant stirring and frying of meat in its own masala until the oil separates and the sauce turns dark and thick. It rewards attention. Bone-in goat, sold as mutton across South Asia, gives the most flavor, and the marrow enriches the masala as it cooks. A pressure cooker will shorten the braise, but finishing uncovered in a wide pan is what makes it bhuna. Garnish with slivered ginger and a split green chili.