Lamb Bhuna

Lamb Bhuna is a dish that is close to my heart.  In this recipe, Lamb Shoulder is slow cooked with caramelised Onions, Cinnamon and Aromatic Spices.

Lamb Bhuna

This recipe reminds me of my Gran in Law. Many years ago she used to live with her adorable Sister in law in a tiny flat. Within the 4 walls of that flat was an abundance of love which poured out into the community around them. When I think back to that house, 3 things spring to mind - Joy, Comfort and an endless supply of delicious food. 

They are both the epitome of light, love and kindness.

They would make the most delicious food and this was one of the recipes they made. A simpler recipe from their repertoire.

They would just leave it to slow cook on the stove and then continue with their prayers. Sadly, we lost one of them recently. 

To me, they are home. They are both 'Ma' (Grandma).  Their home is another home for us, just in another part of the country. A place we get to visit and feel as comfortable as if we were in our own homes. Their house is as open as their hearts. 

Back to the food before I start blubbing - Although this Lamb Bhuna is slow cooked, it doesn't include much prep work but as always with Indian food, the key ingredient is time. Bhuna means frying of meat/spices over high heat and that is quite important here.

How to make it

Full Recipe at the bottom of the page - 

Saute Onions till golden brown.

Add Cumin Seeds, Ginger and Garlic and cook for 2 minutes.

Add Turmeric, Red Chilli Powder, Black Pepper and Cinnamon. Saute for 2 minutes.

Add Lamb and Brown for 5 - 10 minutes.

Cook covered on low for 1 hour - 1 hour 30 minutes until the meat is very soft.

Add Potatoes, Green Chillies, Garam Masala and a little Water and cook for 15 more minutes.

Tips & Notes

Pressure Cooker - To cook in a pressure cooker, cook for 25 minutes rather then 1 hour. Then add the Potatoes and Green Chilli.

5 from 2 votes

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Lamb Bhuna

Lamb Bhuna is a dish that is close to my heart.  In this recipe, Lamb Shoulder is slow cooked with caramelised Onions, Cinnamon and Aromatic Spices.

Course Dinner

Cuisine Indian

Keyword Bhuna, Lamb Bhuna, Lamb Curry

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 4

Calories 354 kcal

Author Safira

Ingredients

• 2 tbsp Oil
• 2 tbsp Ghee or Add more Oil
• 1 large Onion Diced
• 6 cloves Garlic Crushed
• 2 inch Ginger Crushed
• 1 tsp Cumin Seeds
• 1 tsp Ground Turmeric
• 1 tsp Red Chilli Powder
• 1 tsp Ground Black Pepper
• 1 Cinnamon Stick
• 2 lb Boneless Lamb Shoulder Cut into 1 inch Chunks
• 2 Potatoes Peeled and Chopped into Quarters (Optional - see Notes)
• 2 Green Chillies Pierced
• 1 tsp Garam Masala
• 250 ml Water

Instructions

1. Heat Oil and Ghee. Saute Onions till golden brown over high heat. 10 - 15 minutes.

2. Add Ginger, Garlic and Cumin Seeds and cook for 2 minutes.

3. Add Turmeric, Red Chilli Powder, Black Pepper and Cinnamon. Saute on high for 2 minutes.

4. Add Lamb and brown for 5 - 10 minutes on high.

5. Cook covered on low for 1 hour - 1 hour 30 minutes until the meat is very soft. I do this without adding water, there will be some bits stuck to the bottom which adds to the flavour. You can add some water mid way if you prefer.

6. Add Potatoes, Green Chillies, Garam Masala and Water. Bring to a simmer and cook covered on low for 15 more minutes. Serve topped with chopped Coriander.

Recipe Notes

Tips & Notes

Pressure Cooker - To cook in a pressure cooker, cook for 25 minutes rather then 1 hour. Then add the Potatoes and Green Chilli.

Garam Masala - If you are using a store brought version, the flavour can vary quite a lot. So add a little and taste before adding more. Alternatively use a good Curry Powder like Madras Curry Powder.

 

Meat - You can also use Lamb Leg, Mixed Lamb, Beef to Mutton in this recipe. The meat is cooked over low heat for a long time here. You can add water to the pot midway but I prefer not to. 

 

Potatoes - Adding the potatoes is optional. It is absolutely delicious without them because the addition of them mutes the flavours slightly but..my kids like them so they had to go in! If you choose not to add them, add the Garam Masala and Green Chillies (N0 water) and cook for 3 - 4 minutes.

How to serve Lamb Bhuna 

This curry is best served with Roti, Naan or Paratha.  You can also serve it with Raita, Kachumbur (Salads), Achaar (Pickles) and Papadaum.

Storage Instructions

This dish can be kept in the fridge in an airtight container for 4  days. It also keeps well in the freezer for up to 2 months.

Nutrition Facts

Lamb Bhuna

Amount Per Serving

Calories 354 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 111mg37%

Sodium 180mg8%

Potassium 511mg15%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 2g2%

Protein 30g60%

Vitamin C 7mg8%

Calcium 43mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.