Lamb Bhuna
Experience the rich and comforting flavors of Lamb Bhuna, a dish featuring tender, spiced lamb simmered to perfection.
Ingredients
Main Ingredients
- 2 pounds lamb shoulder or leg, cut into chunks
- 2 large onions, finely chopped
- 4 tablespoons ginger-garlic paste
- 2-3 pieces green chilies, slit
- 2 medium tomatoes, pureed
- 4 tablespoons yogurt (preferably plain)
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- to taste salt
- Fresh cilantro, for garnish
- 3 tablespoons cooking oil (such as vegetable or canola)
Instructions
Preparation
- Begin by gathering all your ingredients and chopping your onions, tomatoes, and all the spices.
Cooking Lamb
- Heat a large pot over medium-high heat and add about 3 tablespoons of cooking oil. Once hot, toss in the lamb chunks, searing them until browned on all sides. Remove and set aside.
- In the same pot, add a little more oil if needed, and sauté the onions until they are golden brown, about 8-10 minutes.
- Stir in the ginger-garlic paste and split green chilies, cooking for another 2-3 minutes until fragrant.
- Add the pureed tomatoes and all the spice powders (cumin, coriander, turmeric, and salt). Cook for 5-7 minutes until the oil begins to separate from the mixture.
- Return the browned lamb to the pot and mix well with the spice paste. Add yogurt, mix, and cover, letting it simmer for about 1 hour or until the lamb is tender, stirring occasionally and adding a little water if needed to prevent sticking.
- Once the lamb is tender, sprinkle with garam masala and cook for an additional 5 minutes. Garnish with fresh cilantro before serving.
Serving
- Enjoy your Lamb Bhuna with warm naan or steamed rice.
Notes
If lamb isn’t your preferred meat, substitute it with goat or chicken. Allowing the dish to simmer fully enhances the depth of flavor, and don't skip browning the meat for an authentic taste. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.