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Lamb Bhuna: 10 Reasons This Dish Will Delight You

Lamb Bhuna
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A rich, thick curry featuring tender lamb shoulder slow-cooked with caramelized onions, warm spices, and tomato, finished with fresh cilantro.

Ingredients

Scale
  • 1.5 pounds (680g) lamb shoulder, bone-in, cut into chunks
  • 2 large yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ½ cup plain yogurt
  • ¼ cup tomato puree
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons vegetable oil
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 cup water

Instructions

  1. Heat a heavy-bottomed pot over medium heat.
  2. In a bowl, mix lamb with yogurt, half of the garlic and ginger, and a pinch of salt. Marinate for 15–30 minutes.
  3. Add oil to the pot and sauté onions until golden brown, about 20 minutes.
  4. Add remaining garlic and ginger. Stir in cumin, coriander, turmeric, chili powder, and a splash of water. Cook for 2 minutes.
  5. Add marinated lamb. Cook until browned on all sides.
  6. Stir in tomato puree and ½ cup water. Reduce heat, cover, and simmer for 1 hour, stirring occasionally.
  7. Uncover and simmer on medium until oil separates and curry thickens.
  8. Sprinkle with garam masala and chopped cilantro. Serve hot.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/lamb-bhuna/

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