Lamb Bhuna
Bhuna is a curry with thick gravy. This is a very popular mutton preparation across India. It is typically called as Bhuna Gosht. Gosht means meat. In India, this dish is generally prepared using Goat meat. Bhuna means fried so Bhuna Gosht literally means curry made by frying meat and spices. I am serving this dish as a starter today, so I have made the gravy thick.
Preparation time :
10 - 15 minutes
Cooking time :
60 - 70 minutes
Total time :
Serves :
4
Ingredients
Lamb (lean on the bone pieces) - 1kg
Oil/ghee - 2-3 tablespoons
Onion (thinly sliced) - 2 large
Garlic Paste - 1 tablespoon
Ginger Paste - 1 tablespoon
Tomato Paste - 2 tablespoons
Plain Yogurt - 2 tablespoons
Garam masala - 1/2 - 1 teaspoon
Turmeric powder - 1 teaspoon
Chilli powder - 1.5 - 2 teaspoons
Kashmiri Chilli powder - 1 teaspoon (for colour)
Water - 1/2 - 3/4 cup
Cloves 3
Green cardamom pods 3
Black peppers 4
Small stick of cinnamon 1
Bay leaves 2
Black cardamom 1
Mace 1
Lamb bhuna
Lamb bhuna
Directions
Heat oil/ghee in thick bottom pan.
Add spice mix, let it crackle.
Add ginger and garlic paste and saute for a minute.
Add onions and fry till it turns translucent. Then add all the dry powders except salt and garam masala and fry for a couple of minutes.
Add tomato paste and continue cooking for 2 more minutes.
Add lamb pieces, mix well so that all the pieces are well coated by the masala mixture in the pan.
Add yogurt and salt and cook on high heat for 3-4 minutes.
Once juices start releasing add 1/4th cup of water, mix well.
If you are using a pressure cooker, follow the same procedure till this step and then put the lid on and cook on medium heat for 3 whistles. If cooking in a pan, continue the directions below.
Cover with lid and cook for 20 minutes on medium heat.
Keep checking to make sure it does not stick to the bottom. Add more water if needed.
Continue cooking on medium heat till it's well cooked. It approximately takes 50 -60 minutes all together to cook.
Once ready, garnish with chopped coriander.
Either serve as a starter or with chapati/naan.
If you want you can add more water if you want thinner consistency of the curry. Then, serve with plain rice.
Assembly
Serving Suggestions
Note
If you do not have all the spices in the spice mix in you pantry then replace it with additional 1 teaspoon of garam masala. It is not a recommended substitute but it will not stop you from enjoying your curry.