Indian Lamb Tikka Bhuna Recipe
I’m about to share something that’ll transform your weeknight dinner game into restaurant-quality magic. This Indian Lamb Tikka Bhuna isn’t your typical curry—it’s the dish that makes you pause mid-bite, wondering how something can taste this complex yet comforting. The bhuna technique creates this incredible thick sauce that practically melts into the lamb, and honestly, once you master this method, you’ll never look at store-bought curry the same way again.
Why You’ll Love this Indian Lamb Tikka Bhuna
When you’re craving something that hits all the right notes—tender, smoky, and bursting with those deep, caramelized flavors that make Indian cuisine so addictive—this lamb tikka bhuna delivers every single time.
I mean, what’s not to love about meat that’s been cooked until fork-tender in a rich, concentrated sauce?
This isn’t your typical weeknight curry. The bhuna cooking method slowly reduces everything down to pure flavor intensity.
No watery sauce here—just thick, glossy goodness that clings to every piece of lamb like it was meant to be there.
What Ingredients are in Indian Lamb Tikka Bhuna?
Let’s talk about what goes into making this absolutely gorgeous lamb tikka bhuna. The ingredient list might look long at first glance, but honestly, most of these are probably already hanging out in your spice cabinet. Think of it as assembling your flavor army—each ingredient has a specific job to do.
The beauty of this recipe lies in how these seemingly simple ingredients transform into something magical through the bhuna cooking process. You’ve got your aromatics, your spices, your acid components, and of course, that beautiful lamb that’s going to soak up every bit of flavor we throw at it.
Ingredients:
- 1 kg lamb chunks (shoulder or leg)
- 4 tbsp ghee or oil
- 1 large onion, finely chopped
- 2 tbsp garlic and ginger paste
- 200g chopped tomatoes or 3 medium tomatoes, roughly chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 2-3 green chilies, chopped
- 1 tbsp tomato puree
- 125 ml water or lamb stock
- 1/2 tsp tamarind concentrate
- 1/2 tsp lemon juice
- Kasoori methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander for garnish
A Few Things Worth Knowing About These Ingredients
When it comes to the lamb, shoulder or leg cuts work best because they’ve enough fat and connective tissue to stay tender during the long, slow cooking process. Don’t even think about using lean cuts—they’ll turn into expensive shoe leather.
The ghee versus oil debate is real, but ghee wins every time for that rich, nutty depth. If you can’t find ghee, clarified butter works, or just use a neutral oil with high smoke point. The garlic-ginger paste should be fresh if possible, though the jarred stuff works in a pinch.
Those whole spices—the cinnamon stick, cardamom pods, and bay leaves—are doing the heavy lifting for aroma. Don’t skip them, and definitely don’t substitute ground versions. They release their oils slowly and create layers of flavor that ground spices just can’t match.
The tamarind concentrate might be the trickiest ingredient to find, but it’s worth hunting down at an Indian grocery store. It adds this subtle tangy depth that lemon juice alone can’t replicate. If you absolutely can’t find it, a bit more lemon juice will have to do, but you’ll miss that complex sourness that makes this dish sing.
How to Make this Indian Lamb Tikka Bhuna
Making this lamb tikka bhuna is like conducting a flavor orchestra—you’re layering sounds, building complexity, and the magic happens when everything comes together. The technique here is all about patience and understanding that each step builds on the last one.
Getting Your Base Right
Start by heating 2 tablespoons of that ghee or oil in a heavy-bottomed pan. Toss in your 1 large finely chopped onion and let it cook until it’s soft and translucent, maybe 5-6 minutes. This isn’t about browning yet, just getting the onions to release their moisture and start their transformation.
Add your 2 tablespoons of garlic-ginger paste and cook for just 30 seconds—any longer and you’ll burn the garlic, which tastes about as good as it sounds.
Now comes the tomato magic. Add those 200g chopped tomatoes along with 125ml of water or lamb stock, and let the whole thing simmer until the tomatoes break down completely. This takes about 10-15 minutes, and you’ll know it’s ready when everything looks like a chunky, saucy mess.
Let it cool down—seriously, don’t skip this step unless you want to redecorate your kitchen with tomato splatter—then blend it until smooth.
Building the Bhuna Base
Clean out your pan because we’re starting fresh. Heat the remaining 2 tablespoons of ghee or oil, and this time we’re adding the whole spices first. Drop in that 1 cinnamon stick, 4 cardamom pods, and those 2 bay leaves. Let them sizzle and release their oils for about 30 seconds—your kitchen should start smelling like an Indian spice market.
Add another finely chopped onion to the aromatic oil and fry it until it turns golden brown. This is where patience pays off because properly caramelized onions add sweetness and depth that you just can’t fake. We’re talking 8-10 minutes of stirring and watching.
The Lamb Gets Its Turn
Time to brown that 1 kg of lamb chunks with the golden onions. This isn’t about cooking the lamb through—it’s about getting some color and flavor on the outside.
Turn the pieces regularly so they brown evenly, maybe 5-6 minutes total. The lamb will release some liquid, and that’s perfectly fine.
Stir in 1 tablespoon of tomato puree and those 2-3 chopped green chilies. Cook this paste for about 2 minutes until it darkens slightly and smells rich and concentrated.
Now add your ground spices: 2 teaspoons ground coriander, 1 teaspoon ground cumin, and 1 teaspoon turmeric powder. Stir constantly for about a minute to toast the spices and prevent them from burning.
The Bhuna Magic Happens
Pour in your blended tomato mixture and this is where the bhuna technique really kicks in. You’re going to cook this on medium heat, stirring frequently, until the sauce reduces and starts to separate from the oil.
This takes anywhere from 20-30 minutes, and you’ll see the mixture getting darker and thicker. The sauce will start to coat the lamb pieces rather than swimming around them.
Add your 1/2 teaspoon tamarind concentrate, 1/2 teaspoon lemon juice, and salt to taste. Keep cooking and stirring until the oil actually starts to separate around the edges—this is your signal that the bhuna is working.
The lamb should be tender enough to cut with a fork, and the sauce should be rich, dark, and clinging to every piece.
Finish with a generous pinch of kasoori methi, crushed between your fingers to release its aroma, and fresh coriander for garnish.
The whole process takes about an hour, but the depth of flavor you get is worth every minute of stirring.
Indian Lamb Tikka Bhuna Substitutions and Variations
This recipe’s built like a good foundation—solid enough to handle whatever changes you want to throw at it.
Can’t find lamb? I’ll use beef chuck or goat meat instead. No ghee? Vegetable oil works fine, though you’ll miss that nutty richness.
Want more heat? Double the green chilies or add a teaspoon of cayenne. Prefer it milder? Skip the chilies entirely.
I sometimes swap the tamarind for extra lemon juice when I’m out. Fresh tomatoes can replace canned ones—just cook them longer to break down.
Even yogurt works instead of tomato puree for tanginess.
What to Serve with Indian Lamb Tikka Bhuna
Three things happen when I serve lamb tikka bhuna: the rice disappears first, the naan gets fought over, and someone always asks for seconds.
I always start with basmati rice because it soaks up that rich, spiced sauce perfectly. Fresh naan or chapati works beautifully for scooping.
For sides, I love adding cooling raita with cucumber and mint. It balances the warmth of the spices.
Pickled onions add a sharp bite that cuts through the richness.
Sometimes I’ll throw in some roasted vegetables or a simple dal for extra heartiness.
Final Thoughts
After all that talk about perfect pairings, I can’t help but think lamb tikka bhuna really stands out as one of those dishes that just works.
There’s something magical about how those spices meld together, creating layers of flavor that keep you coming back for more.
Sure, it takes time to get right. The onions need proper browning, the lamb needs patience, and you’ll probably mess up the spice balance once or twice.
But that’s the beauty of cooking, isn’t it? Each attempt teaches you something new about building those complex, warming flavors that make Indian cuisine so irresistible.
Lamb Tikka Bhuna
Equipment
Ingredients
- 1 kg lamb chunks shoulder or leg
- 4 tbsp ghee or oil
- 1 large onion finely chopped
- 2 tbsp garlic and ginger paste
- 200 g chopped tomatoes or 3 medium tomatoes roughly chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 2-3 green chilies chopped
- 1 tbsp tomato puree
- 125 ml water or lamb stock
- 1/2 tsp tamarind concentrate
- 1/2 tsp lemon juice
- Kasoori methi dried fenugreek leaves
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat half the ghee/oil in a heavy-bottomed pan and fry onions until soft and translucent. Add garlic-ginger paste and cook for 30 seconds until fragrant.
- Add tomatoes and water/stock, simmer until tomatoes break down completely, then cool and blend until smooth.
- Clean the pan and heat remaining ghee/oil. Add cinnamon stick, cardamom pods, and bay leaves, frying until aromatic.
- Add finely chopped onion and fry until golden brown and caramelized.
- Add lamb chunks and brown on all sides with the onions, ensuring good color development.
- Stir in tomato puree, green chilies, ground coriander, cumin, and turmeric. Cook for 2-3 minutes until spices are fragrant.
- Pour in the blended tomato mixture and bring to a boil.
- Reduce heat to low, cover partially, and simmer for 45-60 minutes until lamb is tender.
- Stir in tamarind concentrate and continue cooking uncovered until sauce thickens and coats the lamb.
- Add lemon juice and kasoori methi, season with salt, and garnish with fresh coriander.
Notes
Nutrition
Frequently Asked Questions
Can I Make Lamb Tikka Bhuna in a Slow Cooker or Pressure Cooker?
I’d recommend using a pressure cooker to greatly reduce cooking time while maintaining tender lamb. You can brown the lamb and aromatics first, then pressure cook for about 20 minutes for excellent results.
How Long Does Leftover Lamb Tikka Bhuna Last in the Refrigerator?
I’d store your leftover lamb tikka bhuna in the refrigerator for up to three days. I’ll keep it in an airtight container and reheat thoroughly before serving to verify it’s safe to eat.
Can I Freeze Lamb Tikka Bhuna and How Do I Reheat It Properly?
I can freeze lamb tikka bhuna for up to three months in airtight containers. I’ll reheat it slowly on the stovetop with a splash of water, stirring frequently until piping hot throughout.
What’s the Difference Between Lamb Tikka Bhuna and Regular Lamb Bhuna?
The main difference is that lamb tikka bhuna uses pre-marinated lamb chunks that’re often grilled first, while regular bhuna uses plain lamb. This gives tikka bhuna a smokier flavor and firmer texture.
Is Lamb Tikka Bhuna Suitable for Meal Prep and Batch Cooking?
I’d say lamb tikka bhuna’s perfect for meal prep since it actually improves after a day or two. The flavors develop beautifully, and it freezes well for up to three months without losing quality.