Lamb bhuna is a thick, rich curry where bone-in lamb is fried with spices and cooked down until the masala clings to the meat. Bhuna means fried or roasted, and that slow frying is where the flavour comes from.
Aamna grinds her own bhuna spice mix and finishes the curry with kewra water. The recipe serves 12 and freezes well, so it’s ideal for gatherings or batch cooking.
Why this recipe works
- A freshly ground spice mix. Black and green cardamom, peppercorns, cumin and coriander seeds are ground coarsely. Most goes into the marinade, and the rest goes in at the end.
- Deep golden onions. Blitzed onions fry for 15 minutes in oil and ghee to build a sweet, dark base.
- Yoghurt and kewra. Yoghurt adds body, and a splash of kewra water at the end gives a floral finish.
Tips for the best lamb bhuna
- Don’t split the yoghurt. Turn the heat down before you fold it in.
- Add water gently. Pour warm water around the edge of the pot, just enough to cover the lamb.
- Thicken at the end. If the gravy is thin after an hour, cook uncovered on medium-high for 5 minutes.
- Freeze the extra. Portion it into containers for easy dinners later.
What to serve with lamb bhuna
Serve with basmati rice, naan, roti or paratha, and our Bombay aloo on the side. If you like bhuna, the chicken bhuna masala is quicker, and our Eid mutton bhuna is a simpler, meatier take.
Lamb Bhuna FAQs
What does bhuna mean?
Bhuna means fried or roasted in Urdu and Hindi. It describes frying the meat and spices in oil until the sauce is thick.
What is the difference between a bhuna and other curries?
A bhuna is cooked down until the gravy is thick and coats the meat, rather than being left saucy.
Can I use mutton instead of lamb?
Yes. Mutton has more flavour but takes longer to become tender, so allow extra simmering time.
Can I freeze lamb bhuna?
Yes, it freezes well. Defrost it fully and reheat until piping hot.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
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
Prepare the Bhuna Spice Mix:
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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:
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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:
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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:
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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:
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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:
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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:
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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:
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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:
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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:
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Garnish generously with fresh coriander. Serve hot with basmati rice, naan, roti, or paratha.
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