Description
Lamb Bhuna is a rich, thick curry packed with warm spices, caramelized onions, and tender lamb pieces simmered to perfection. It’s comforting, flavorful, and perfect for a cozy dinner.
Ingredients
Scale
- 1.5 pounds lamb shoulder, bone-in, cut into chunks
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 green chilies, sliced
- 2 medium tomatoes, chopped
- 2 tablespoons plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 cinnamon stick
- 2 bay leaves
- 3 cardamom pods
- 3 tablespoons vegetable oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Add cinnamon stick, bay leaves, and cardamom pods. Sauté for 30 seconds.
- Add sliced onions and cook until golden brown and caramelized.
- Stir in garlic and ginger. Cook for 2 minutes until fragrant.
- Add cumin, coriander, turmeric, and chili powder. Stir well.
- Add lamb chunks and brown on all sides.
- Mix in chopped tomatoes and yogurt. Cook until tomatoes soften.
- Season with salt and add a splash of water if needed. Cover and simmer on low heat for 45–60 minutes, stirring occasionally.
- Stir in green chilies and cook uncovered for 10 more minutes.
- Garnish with fresh coriander and serve hot with rice or naan.
Notes
- For extra richness, use ghee instead of vegetable oil.
- Adjust chili quantity based on your spice preference.
- This curry tastes even better the next day after the flavors have settled.
- Pair with cucumber raita or a fresh salad for balance.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg