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

Learn how to make this Bhuna Lamb recipe, a deeply flavoured Indian curry slow-cooked with aromatic spices, tomatoes, and tender lamb. This restaurant-style recipe delivers bold flavours with step-by-step instructions for the best results!

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Prep Time 8

Cook Time 40

Course Main Course

Cuisine Indian, Pakistani

Servings 8

Ingredients

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

Instructions

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.
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.

Video

Notes

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.

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