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authentic indian lamb bhuna recipe

Authentic Lamb Bhuna From Scratch

This authentic lamb bhuna delivers restaurant-quality flavors with tender chunks of lamb slow-cooked in aromatic spices, tomatoes, and bell peppers. The traditional bhuna cooking method creates deep, concentrated flavors that will fill your kitchen with incredible aromas and transport you straight to an Indian kitchen.
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Course: Main Course
Cuisine: Indian
Keyword: Curry
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 6
Calories: 385kcal

Equipment

Chopping Board
Chef's Knife
Dutch Oven

Ingredients

  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1 large onion chopped thick
  • 3 cloves garlic minced
  • 2 tsp minced ginger
  • 6 green bird's eye chillies 2 chopped, 4 whole
  • 2 bay leaves
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • Pinch ground cloves
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 kg lamb cut into 1-inch chunks
  • 1 red bell pepper chopped
  • 6 medium tomatoes roughly chopped
  • 3 tbsp tomato puree
  • 360 ml lamb or chicken stock
  • Fresh coriander to garnish

Instructions

  • Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Cook until fragrant, about 1 minute.
  • Add chopped onions and cook until golden brown, approximately 8-10 minutes, stirring occasionally.
  • Stir in minced garlic, ginger, and chopped chillies. Cook for 1-2 minutes until aromatic.
  • Add ground coriander, cumin, turmeric, cloves, salt, and black pepper. Stir well and cook for 30 seconds.
  • Add lamb chunks and brown on all sides, about 8-10 minutes total.
  • Mix in chopped bell pepper, tomatoes, tomato puree, and stock. Add remaining whole chillies.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours or until lamb is tender, stirring occasionally.
  • Remove lid and cook for additional 10-15 minutes to reduce sauce if needed.
  • Garnish with fresh coriander and serve hot with basmati rice or naan.

Notes

For deeper flavor, marinate lamb in yogurt and spices for 2-4 hours before cooking
Substitute lamb with beef chuck roast or goat meat for variation
Adjust chilli quantity based on heat preference - remove seeds for milder taste
Recipe can be made 1-2 days ahead as flavors improve with time
Use whole spices when possible and grind fresh for maximum aroma
If sauce becomes too thick during cooking, add small amounts of hot water or stock
For richer taste, finish with a tablespoon of ghee before serving

Nutrition

Serving: 250g | Calories: 385kcal | Carbohydrates: 12g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 520mg | Potassium: 680mg | Fiber: 3g | Sugar: 8g