Lamb Bhuna

by AbrahamChacko
Lamb Bhuna is a classic Indian recipe. Lamb sautTed in Onions, Tomatoes and a fine selection of Indian Herbs and Spices, slow-cooked to get a flavoursome, aromatic and spicy Lamb Bhuna.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • To Marinate -
  • Boneless lamb - 1k g
  • Natural yogurt - 150 ml
  • Lime juice or Vinegar - 5 tbsp
  • Red chilli powder - 2 tbsp
  • Paprika powder - 1/2 tbsp
  • Coriander powder - 1/2 tbsp
  • Turmeric powder - 1/2 tsp
  • Cumin powder(Jeera) - 1/2 tbsp
  • For the Gravy -
  • Onion(finely chopped) - 300 gm
  • Ginger - 2 inch
  • garlic - 25 gm
  • Tomatoes(chopped) - 300 gm
  • Bay leaves - 5 nos
  • Cloves - 4 nos
  • Cinnamon - 1 inch
  • Cardamom - 4 nos
  • Star anise - 1 no
  • Garam masala - 1/2 tsp
  • Dried fenugreek leaves(Methi) - 5 gms
  • Mint leaves(chopped) - 1/2 bunch
  • Water(add more if required) - 500 ml
  • Oil - 5 tbsp
  • Salt(to taste) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • To Marinate -
  • Boneless lamb - 1k g
  • Natural yogurt - 150 ml
  • Lime juice or Vinegar - 5 tbsp
  • Red chilli powder - 2 tbsp
  • Paprika powder - 1/2 tbsp
  • Coriander powder - 1/2 tbsp
  • Turmeric powder - 1/2 tsp
  • Cumin powder(Jeera) - 1/2 tbsp
  • For the Gravy -
  • Onion(finely chopped) - 300 gm
  • Ginger - 2 inch
  • garlic - 25 gm
  • Tomatoes(chopped) - 300 gm
  • Bay leaves - 5 nos
  • Cloves - 4 nos
  • Cinnamon - 1 inch
  • Cardamom - 4 nos
  • Star anise - 1 no
  • Garam masala - 1/2 tsp
  • Dried fenugreek leaves(Methi) - 5 gms
  • Mint leaves(chopped) - 1/2 bunch
  • Water(add more if required) - 500 ml
  • Oil - 5 tbsp
  • Salt(to taste) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut Lamb into 2inchx2inch dices. Wash.
  2. Mix all powders in Yogurt under the Marinate section. Add the Lamb dices, cover and marinate for 4 hours.
  3. Make a fine paste of Ginger and Garlic.
  4. Heat Oil in a heavy bottomed pan and add Onion, Salt and sautT till golden brown.
  5. Add the Bay leaves, Cloves, Cinnamon, Cardamom, Star anise, Fenugreek leaves, Garam Masala and sautT for 2 minutes.
  6. Add Tomatoes, Ginger and Garlic paste and sautT till the Oil starts leaving the Tomatoes & Onion (about 15 minutes)
  7. Add marinated Lamb dices, water, bring to boil. :- Leave on high flame for 30 minutes.
  8. Lower the flame, simmer for about 60 minutes by stirring occasionally.
  9. Sprinkle half of the Mint leaves and mix in well.
  10. Simmer for another 30 minutes on low flame, stirring occasionally.
  11. Simmer till Lamb is well done and the water is reduced to a thick consistency.
  12. Sprinkle rest of your Mint leaves, leave to simmer for 5 more minutes.
  13. :- Serve Lamb Bhuna hot with Jeera Rice!!!
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1 comment

curryadmin
Andy November 15, 2010 - 3:17 pm

Really awesome recipe. Delicious and easy to make. It was my first curry. Better than any take-out food.

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