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.
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