Lamb Bhuna. Lamb gently fried in aromatic spices adds kick to this lip-smacking classic Indian curry. Pair this restaurant favorite with warm naan bread or a steaming bowl of rice for the ultimate satisfying lunch or dinner. Delicious, hearty meal packed with flavor!
The truth about this delicious curry made with lamb? It was created after a long recipe battle between the chicken and lamb versions of the curry. And it all started when I came across a beautiful cut of lamb at the local butcher. So, at the very last minute, I decided to make this curry with lamb instead of chicken.
And now, looking at this beautiful lamb bhuna, I’m super excited to share with you a recipe that I totally love. A great addition to your dinner that’s healthy and utterly delicious.
Before I go the delicious details of this lamb curry, here are some basic facts. The word ‘bhuna’ literally translates to ‘gently fried in oil’. Obviously, that explains the cooking method that makes it so unique and flavorful. Again, it’s a very classic Indian dish that features one of the best curry flavors that I’ve ever tasted with the help of a few staple spices used in Indian cooking.
Start with heating up a few whole spices like cinnamon, bay leaves, cumin seeds, cloves and cardamom. You just need to infuse the oil with the amazing flavors of the dried spices. Once the spices are lightly roasted, throw in onions, ginger and garlic, and stir fry until the onions turn brown.
Now, stir fry the powdered spices. Yes, you certainly need this extra addition of spices to instil more flavor into this lamb bhuna curry. The lamb along with yogurt and green chilies goes in next. At this point, you need to stir fry lamb in the spices until it starts to change color.
Once the lamb is lightly roasted, cover it with water and cook for about 30-35 minutes. If you want to speed up the process, consider using a pressure cooker.
Now, the final touch to this lamb bhuna. A sprinkle of dried fenugreek leaves, a good pinch of garam masala, and some coriander leaves. Done!
Top with more coriander or cilantro leaves for a bright pop of color. Trust me, this curry is addicting, you might want to make it again and again.
Watch lamb bhuna recipe video below:
More lamb recipes:
- Lamb Roganjosh
- Slow Cooker Lamb Curry
- Lamb Korma
- Indian Slow Cooker Pulled Lamb
- Pulled Lamb Burger
- North Indian Lamb Curry
- Spicy Lamb Stir Fry
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 2 bay leaves
- ½ tsp black peppercorns
- 2 onions, sliced
- ½ cup chopped green bell pepper (capsicum)
- 1 tbsp minced garlic (garlic paste)
- 1 tbsp minced ginger (ginger paste)
- ½ tsp ground turmeric (turmeric powder)
- ½ tsp ground cumin (cumin powder)
- 2 tsp ground coriander (coriander powder)
- 1 tsp red chili powder
- ½ tsp ground black pepper (black pepper powder)
- 1 kg lamb, cut into 3 cm cubes (I used boneless leg roast)
- 2 green chilies, sliced
- 2 tbsp yogurt
- 2 tbsp tomato paste (tomato purée)
- 1 cup water + extra if needed
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tbsp chopped coriander (cilantro) leaves
- Salt to taste
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds, cinnamon, cloves, cardamom pods, bay leaves and black peppercorns. Stir fry until aromatic and lightly browned. Add onions and bell peppers (capsicum). Sauté, stirring occasionally, for 3-4 minutes or until onions are slightly browned.
- Add ginger and garlic. Sauté, stirring constantly, for 2 minutes or until aromatic. Add turmeric powder, coriander powder, cumin powder, red chili powder and black pepper powder. Sauté, stirring constantly, for a minute or until fragrant.
- Add lamb, green chilies and yogurt. Season with salt. Stir to combine. Stir fry lamb over high heat for about 10 minutes. When lamb starts to brown, add tomato paste (tomato purée) and stir fry for 5 minutes.
- Pour in 1 cup water. Stir to combine. Cook, covered, over medium-low heat for about 30-35 minutes or until tender. (Alternatively, you can cook lamb in a pressure cooker. Cook over high heat for 1 whistle and then reduce the heat to low to cook for another 10 minutes)
- Add garam masala, dried fenugreek leaves and chopped coriander (cilantro) leaves. Stir to combine. Heat through.
- Garnish with more coriander (cilantro) leaves if you like
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