Lamb Bhuna is a celebration of bold spices and rich, slow-cooked flavors that draw you in with every bite. This recipe has gained popularity because it perfectly balances tender, juicy lamb with a thick, aromatic sauce that clings beautifully to each chunk.
Many people search for Lamb Bhuna as they crave an authentic, deeply flavorful curry that’s hearty yet refined — a dish that feels special but is surprisingly straightforward to make at home.
What sets this Lamb Bhuna apart is the use of whole spices like cinnamon, cardamom, and cumin, toasted in ghee to release their fragrant oils, then simmered with fresh tomatoes and green chilies to create a vibrant, layered taste.
The addition of lamb stock intensifies the meat’s natural richness, while the slow cooking process ensures each bite is melt-in-your-mouth tender. This dish has roots in traditional Mughlai cuisine, renowned for its luxurious textures and fragrant sauces, making it a cultural classic that has stood the test of time.
Serve your Lamb Bhuna with something light and fragrant like Instant Pot Coconut Rice and a refreshing Iced Tea to balance the spices and complete the meal. The slow-simmered flavors make this dish a perfect choice for weekend gatherings or cozy dinners that impress without stress.
Rich. Spicy. Simply unforgettable.
What’s So Special About This Dish?
- Authentic Flavor at Home: I began making Lamb Bhuna to capture genuine, bold tastes — now it’s my ultimate comfort curry for family nights.
- Irresistible Aroma: Toasting whole spices in ghee fills my kitchen with a warm, inviting fragrance that instantly brightens my day.
- Flavor Boosting Hack: Swapping water for lamb stock adds rich depth to the sauce, making every bite deeply satisfying — a simple but game-changing trick.
- Restaurant-Quality, Made Easy: Despite its rich flavors, this dish is surprisingly straightforward to prepare, perfect for impressing guests without the hassle.
- Meal Prep Friendly: It fits perfectly into my busy schedule, letting me prep ahead and enjoy leftovers that taste even better the next day.
Lamb Bhuna Recipe
Equipment
- Large heavy-bottomed pan or Dutch oven
- Wooden Spoon or Spatula
- Knife and Cutting Board
- Measuring spoons
- Measuring Cups
Ingredients
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cardamom pods
- 1 large or 2 medium onions peeled and chopped into thick chunks
- 3 cloves garlic minced
- 2 tsp minced ginger
- 6 green birds eye chillies 2 finely chopped 4 left whole
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground cumin
- tsp turmeric
- pinch ground cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 kg 2.2 lbs lamb chopped into 1-inch chunks (use shoulder, leg or neck)
- 1 red bell pepper chopped into large chunks
- 6 medium tomatoes roughly chopped
- 3 tbsp tomato puree paste for US
- 360 ml 1 ½ cups lamb or chicken stock
Instructions
- Heat ghee or oil in a large pan over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaves; sauté until fragrant.
- Add chopped onions, garlic, and ginger. Cook until onions are soft and golden brown.
- Stir in green chilies, ground coriander, cumin, turmeric, cloves, salt, and black pepper. Cook for 2 minutes.
- Add lamb chunks and brown on all sides, stirring frequently.
- Mix in chopped tomatoes, tomato puree, and lamb stock. Bring to a boil, then reduce heat.
- Cover and simmer gently for about 1 hour, stirring occasionally, until lamb is tender and sauce thickens.
- Add chopped red bell pepper in the last 15 minutes of cooking.
- Adjust seasoning as needed and serve hot.
Nutrition Info:
| Nutrition | Value |
| Calories | 484kcal |
| Carbohydrates | 17g |
| Protein | 53g |
| Fat | 22g |
| Sugar | 8g |
| Sodium | 1177mg |
Time For Creative Variations!
- Swap Lamb Cuts for Texture Play: Try using a mix of lamb shoulder and neck for a balance of tenderness and rich, gelatinous texture that enhances the sauce’s body without losing bite.
- Incorporate Yogurt for Creaminess: Stir in a few tablespoons of full-fat yogurt near the end of cooking for a subtle tang and creamy finish that softens the spices without overwhelming them.
- Add a Touch of Sweetness: For a nuanced flavor contrast, toss in a small piece of dark chocolate or a splash of pomegranate molasses during simmering—it brings out the meat’s richness in unexpected ways.
- Smoky Depth with Charred Peppers: Instead of fresh red bell peppers, lightly char them under a broiler or on an open flame before adding. This gives the bhuna a smoky undertone that pairs beautifully with the spices.
- Use Homemade Stock: If you have lamb bones on hand, roasting them and simmering your own stock adds a complex umami layer that can’t be beat by store-bought versions.
- Finish with Fresh Herbs: While traditional bhuna isn’t heavy on herbs, a sprinkle of fresh coriander or a few finely sliced mint leaves just before serving adds a refreshing lift and brightens the dish.
- Heat Adjustment with Spice Oils: For a subtle heat upgrade, drizzle a small amount of homemade chili or garlic oil over the finished curry rather than increasing the dried chili flakes in the sauce. It adds warmth without overpowering the flavors.
These variations can help you tailor the dish to your mood, occasion, or what’s in your pantry—making your Lamb Bhuna truly your own.
