Lamb Bhuna is the epitome of bold flavours and aromatic indulgence. With tender, bone-in lamb bathed in a thick, rich, spice-laden gravy, this dish is a crowd-pleaser. Its layers of warm spices and luxurious textures make it perfect for special occasions or comforting family meals. Once you try this recipe, you’ll wonder why you ever needed takeout.
Ingredients
Bhuna Spice Mix:
- 4 black cardamom pods
- 6 green cardamom pods
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds (zeera)
- 1 tbsp coriander seeds
For Marination:
- 1.5 kg bone-in lamb
- 1 tbsp salt
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- 2 tbsp Kashmiri red chilli powder
- 3 tbsp ground coriander and cumin (dhania jeera powder)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 90% of the prepared Bhuna spice mix
For Cooking:
- ¼ cup oil
- 3 tbsp ghee
- 4 onions, finely blitzed or chopped
- 6 cloves
- 1 small cinnamon stick
- 4 green chillies, halved lengthwise
- 3 tbsp tomato puree
- 4 tbsp full-fat yogurt
- Warm water (enough to cover the meat)
Finishing Touches:
- 10% of the Bhuna spice mix (reserved)
- 3 tbsp kewra water
- Fresh coriander, chopped (for garnish)
Instructions
- Prepare the Bhuna Spice Mix:
- In a spice grinder, combine black cardamom, green cardamom, black peppercorns, cumin seeds, and coriander seeds. Grind into a coarse powder. Set aside.
- Marinate the Lamb:
- In a large bowl, mix lamb with salt, red chilli powder, turmeric powder, Kashmiri red chilli powder, dhania jeera powder, garlic paste, ginger paste, and 90% of the Bhuna spice mix. Ensure each piece is well-coated. Let it rest while preparing the onions.
- Cook the Onions:
- Heat oil and ghee in a heavy-bottomed pot over medium heat. Add blitzed or finely chopped onions. Fry for about 15 minutes, stirring occasionally, until golden brown.
- Add Whole Spices:
- At the 12-minute mark, add cloves, cinnamon stick, and green chillies. Stir and fry until the onions reach a deep golden colour.
- Incorporate Tomato Puree:
- Stir in tomato puree and cook for 3 minutes, adding a few tablespoons of water to blend the flavours into the base.
- Cook the Lamb:
- Add marinated lamb to the pot, scraping in every bit of the marinade. Sear over medium heat for 5 minutes, stirring to coat the meat in the spice base.
- Add Yogurt and Simmer:
- Reduce the heat and fold in yogurt carefully to avoid splitting. Add enough warm water to cover the lamb, pouring it gently around the edges. Bring to a gentle boil, cover, and simmer on low to medium heat for 1 hour.
- Thicken the Gravy:
- After an hour, check the consistency. If needed, cook uncovered over medium-high heat for 5 minutes with a splatter guard to thicken.
- Finish with Fragrance:
- Stir in the remaining Bhuna spice mix and drizzle kewra water over the curry. Cook for an additional 5 minutes to infuse the flavours.
- Garnish and Serve:
- Garnish generously with fresh coriander. Serve hot with basmati rice, naan, roti, or paratha.
Serving Suggestions
This recipe serves 12 people, making it perfect for gatherings or meal prep. The curry freezes beautifully—store it in containers and reheat for a meal as fresh and flavourful as when first prepared.
Lamb Bhuna
Lamb Bhuna is the epitome of bold flavours and aromatic indulgence. With tender, bone-in lamb bathed in a thick, rich, spice-laden gravy, this dish is a crowd-pleaser
Ingredients
Bhuna Spice Mix:
For Marination:
For Cooking:
Finishing Touches:
Instructions
Video
Prepare the Bhuna Spice Mix:
-
In a spice grinder, combine black cardamom, green cardamom, black peppercorns, cumin seeds, and coriander seeds. Grind into a coarse powder. Set aside.
Marinate the Lamb:
-
In a large bowl, mix lamb with salt, red chilli powder, turmeric powder, Kashmiri red chilli powder, dhania jeera powder, garlic paste, ginger paste, and 90% of the Bhuna spice mix. Ensure each piece is well-coated. Let it rest while preparing the onions.
Cook the Onions:
-
Heat oil and ghee in a heavy-bottomed pot over medium heat. Add blitzed or finely chopped onions. Fry for about 15 minutes, stirring occasionally, until golden brown.
Add Whole Spices:
-
At the 12-minute mark, add cloves, cinnamon stick, and green chillies. Stir and fry until the onions reach a deep golden colour.
Incorporate Tomato Puree:
-
Stir in tomato puree and cook for 3 minutes, adding a few tablespoons of water to blend the flavours into the base.
Cook the Lamb:
-
Add marinated lamb to the pot, scraping in every bit of the marinade. Sear over medium heat for 5 minutes, stirring to coat the meat in the spice base.
Add Yogurt and Simmer:
-
Reduce the heat and fold in yogurt carefully to avoid splitting. Add enough warm water to cover the lamb, pouring it gently around the edges. Bring to a gentle boil, cover, and simmer on low to medium heat for 1 hour.
Thicken the Gravy:
-
After an hour, check the consistency. If needed, cook uncovered over medium-high heat for 5 minutes with a splatter guard to thicken.
Finish with Fragrance:
-
Stir in the remaining Bhuna spice mix and drizzle kewra water over the curry. Cook for an additional 5 minutes to infuse the flavours.
Garnish and Serve:
-
Garnish generously with fresh coriander. Serve hot with basmati rice, naan, roti, or paratha.
Lamb Bhuna, Lamb Bhuna Recipe, Lamb Curry
