Authentic Lamb Bhuna Recipe: Rich, Spicy, and Slow-Cooked to Perfection

Introduction to Lamb Bhuna Recipe

Few dishes capture the essence of Pakistani cuisine like this Lamb Bhuna recipe—a deeply aromatic, slow-cooked curry where tender lamb simmers in a thick, spiced gravy. The term “bhuna” refers to the cooking technique of frying spices and meat until they caramelise, creating layers of intense flavour. Unlike quick curries, this recipe takes time to develop richness, making it perfect for special occasions or weekend cooking.

In this guide, you’ll learn:
✔️ Secrets to the perfect bhuna texture (thick gravy clinging to meat)
✔️ The essential spice blend for authentic flavor
✔️ Slow-cooking tricks for fall-off-the-bone lamb
✔️ How to adjust heat levels for your preference

Whether you’re new to Pakistani cooking or a seasoned pro, this restaurant-style Lamb Bhuna recipe will become a showstopper in your kitchen.

Why Make This Lamb Bhuna Recipe?

✅ Restaurant-Quality at Home – Slow-cooked depth of flavour, and also a short cut for those of us who are impatient like me, with no compromise on flavour.
✅ Customisable Heat – Control the spice level (mild to fiery). You can add less or green chillies to your taste and omit the red chilli powder altogether if you prefer your curry milder.
✅ Fridge and freezer-Friendly – This is definitely one of the curries that tastes even better the next day. You can quit easily freeze the curry too, leave it in the fridge to defrost overnight and gently heat on the hob or microwave when ready to eat.
✅ Versatile – Pair with naan, chapatis, rice, or even roasted vegetables.

Cultural Significance

Originating in North India and Bangladesh, bhuna is a technique where meat is fried in its own juices with spices until caramelised. Unlike “wet” curries, bhuna has a thick, clingy gravy—a sign of skilled cooking in traditional kitchens.

Ingredients

Time: Preparation 8 minutes, Cooking 40 minutes

• 6 tbsp olive oil
• 3 medium onions, finely chopped
• 3 tsp garlic, finely chopped
• 3 tsp ginger, finely chopped
• 1/2 tin of chopped tomatoes or 6 medium tomatoes, finely chopped
• 4 green chillies, finely chopped
• 0.75 tsp turmeric
• 3 tsp ground coriander
• 3 tsp cumin powder
• 2 tsp salt (to taste)
• 0.50 tsp red chilli powder (to taste)
• 1 tsp black pepper powder
• 1 tsp nigella seeds (optional)
• 1kg lamb leg/shoulder cut into pieces, on the bone (you can also use boneless lamb in pieces, but lamb with some fat works better in this recipe)
• 1.5 tsp garam masala powder
• 3 tbsp natural yoghurt
• Juice of 1 lemon (approximately 4tbsp)
• handful of fresh coriander, finely chopped (garnish)

Method

• Add the oil to a pressure cooker and heat. Then add the onions and brown until lightly brown. This should take around 10 minutes.

• Add the garlic and ginger and stir through until the raw smell has gone.
• Then add the tomatoes, green chillies, turmeric, ground coriander, cumin powder, salt and red chilli powder, black pepper powder, nigella seeds to the pan, add 200ml of water and let the mixture simmer for 10 minutes on a low to medium heat.

• Next add the lamb to the pressure cooker and brown, turn the heat up to medium for browning the lamb, Then turn the heat down and add 400ml water, then cover the pressure cooker with the lid and let it cook for 15 minutes.
  • If cooking with a saucepan, cook for an hour until the lamb is soft. Keep checking the pan and stir the lamb through to ensure it does not burn. You may need to add a splash of water if the lamb is sticking to the base of the pan. After this time you should see the oil separating from the masala. This is when you know the curry is ready.

• Uncover the pressure cooker (release the steam) or the saucepan and finally add the garam masala, natural yoghurt and lemon juice and stir through and fry/ “bhun” for 5-10 minutes, until you are happy with the consistency of the gravy.

• Finish with fresh coriander and serve with chapati or naans.

Pro Tips for the Best Bhuna

1) Low and Slow – The longer this bhuna lamb recipe cooks, the deeper the flavour that develops. The pressure cooker does speed up cooking time, but it intensifies the whole process without losing the flavour of a slow cooked lamb bhuna.

If you are really pushed for time, you can add all the ingredients (except the lemon juice, natural yoghurt and garam masala) and cook in the pressure cooker for 15 minutes. Then add the outstanding ingredients and let everything come together for a 5-10 minutes before serving. You wont get the same flavour as following the instructions above, but it will be still pretty good!

2) Tomato Trick – Use ripe, sweet tomatoes for balanced acidity. You can also use tinned tomatoes (which I did in the pictures) as I’d run out of fresh tomatoes. I do feel like the flavour for this lamb bhuna recipe is deeper with tinned tomatoes and compliments the richness of lamb very well.

3) Lamb Cut Matters – Shoulder or leg works best in this lamb bhuna recipe, I would avoid lean cuts like boneless lamb pieces. I actually tried out a new butcher when making this lamb bhuna recipe, they were selling a mix of lamb leg and shoulder. So I picked up 1kg of this meat, it worked very well.

4) Heat Control – Reduce chili powder or remove seeds from green chilies for milder heat.

5) Gravy Consistency – For thicker bhuna, cook uncovered longer at the end of the recipe.

Variations & Customisations

Protein Swaps

• Chicken Bhuna: Reduce cooking time as per my recipe, there’s no need to use a pressure cooker as the chicken cooks quickly.
• Vegetarian Bhuna: Use mushrooms or paneer.

Regional Twists

• Punjabi Style: Add cream for richness instead of the yoghurt.
• Hyderabadi Style: Include coconut and poppy seeds.

What to Serve With Lamb Bhuna

• Pickled Onions – Adds a tangy crunch.
• Basmati Rice – Absorbs the rich gravy.
• Garlic Naan – Perfect for scooping.
• Raita – Cools the palate.

Health Benefits

✔️ High Protein – Lamb supports muscle repair.
✔️ Anti-Inflammatory Spices – Turmeric and ginger

Conclusion

This Lamb Bhuna is a labor of love that rewards patience with incredible depth of flavor. The crispy-edged lamb, thick spiced gravy, and aromatic spices make it a standout dish for gatherings or cozy nights in.

Try it this weekend! Tag your creations #LambBhunaPerfection and follow for more global recipes.

See my video on Youtube, Instagram or TikTok to see how to make this lamb bhuna recipe!