Lamb Bhuna Recipe
A rich and aromatic Lamb Bhuna featuring tender lamb simmered in a blend of toasted spices, tomatoes, and ghee, delivering deep, comforting flavors perfect for hearty meals.
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.
