Lamb Bhuna (Bhuna Ghosht)

This delicious Lamb Bhuna is easy to make in your Instant Pot, slow cooker or stovetop. A fairly dry curry of meltingly soft lamb in a highly spiced rich sauce of tomatoes, onions and garlic.

Complete your meal with my Pilau Rice and Two Ingredient Flatbreads
Love lamb? You must also try my popular Moroccan Lamb Tagine.

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In Collaboration with Lamb, Try It Love It

Lamb Bhuna used to be among my top three choices whenever we used to indulge in Indian takeout. I loved the meltingly tender chunks of lamb coated in the thick rich sauce of tomatoes, onion and ginger. 

My takeout days are currently on pause as I am watching my diet. Luckily that doesn’t mean giving up on my favourite curries, simply modifying them slightly! 

In fact, my homemade Lamb Bhuna has been declared “best ever” by my husband and I blushingly agree – it is every bit as delicious as the one we used to eat at our favourite Indian restaurant. I spy a new family favourite in the making!

BHUNA MEANING

‘Bhuna’ refers to the the cooking process of frying the spices in oil in order to release the aromas and intensify their flavour. Bhuna Ghosht curries have meat added to the spices without browning first. The curry is cooked  until the thick sauce clings to the meat.

I have to admit to taking some liberties with this recipe. It is a simplified and Westernised version rather than an authentic Lamb Bhuna but no less delicious for it! One of the changes I made is dry frying the spices in order to shave off some calories.

WHAT SPICES ARE USED IN A BHUNA CURRY?

Research a dozen Bhuna recipes and you will find twelve different sets of spices – everyone adds their own touch. Some of the spices remain common and this is what I have used for my Bhuna powder.

It is a fairly long list but thankfully they are easily sourced at supermarkets, online or in ethnic stores.

My own corner shop has a bewildering variety of spices at very reasonable prices. You can also used store-bought Bhuna paste if you want a shortcut here – there’s a few brands available.

WHICH LAMB CUT TO USE

Lamb is perfect for slow-cooked dishes and curries as it becomes meltingly tender. The natural sweetness of lamb is the perfect foil for the pungent spices used in this Bhuna curry.

You will want to use a cut that has a little marbling of fat here – diced lamb shoulder or diced lamb neck fillet.

Both these cuts are suitable for casseroles, stews and curries. If you are really conscious of calories, you can use diced lamb leg steaks which are virtually fat free. 

Take a look at the recipes I have created for the EU Funded Lamb Try it, Love it for more ways to cook with lamb.

HOW SPICY IS A BHUNA CURRY?

I have to admit that I usually gravitate towards milder curries like this Lamb Dhansak. Bhunas are on the medium to fairly hot curry spectrum – spicy enough to be exciting on the palate but not ‘blow the roof off’ hot like a Vindaloo.

If you don’t like it hot, you can always control the amount of heat in a curry.

Here I have used two whole green chillies plus dried chilli flakes and the curry was spicy but not hot. If you would like to serve this lamb curry to younger children you can leave out the whole chillies.

WHAT ARE THE INGREDIENTS IN A LAMB BHUNA

• Cumin, fennel, coriander, mustard and fenugreek seeds (whole) and dried chilli flakes for your bhuna powder
• Ghee (clarified butter) or flavourless oil. You can also use low calorie cooking spray
• Onions and garlic
• Cardamom pods, whole cloves, bay leaves
• Whole green chillies (leave out for a milder version)
• Fresh ginger, grated with a microplane 
• Diced lamb: lamb neck / lamb shoulder or lean lamb leg steaks 
• Crushed tomatoes (from a tin or jar) and tomato paste

HOW TO MAKE LAMB BHUNA

You can cook this recipe on your stove using a large lidded casserole dish (such as a Dutch Oven or shallow cast iron casserole), in a pressure cooker or a in a slow cooker. 

The stovetop method allows for the most control over the amount of liquid in the curry. You will need to adjust the amount of liquid in Instant Pot and Crockpot methods. Check the recipe card below for detailed instructions on how to make Instant Pot Lamb Bhuna.

STOVETOP METHOD

STEP 1. Dry fry the bhuna spices in your casserole dish over medium heat until they start releasing their aromas. Be careful as they can easily burn! Tip the spice mix into a pestle and mortar or spice grinder and grind to fine powder.

STEP 2. Heat the ghee (or use a flavourless oil or low calorie cooking spray) and fry the onions over medium-low heat while stirring for 5 minutes.

STEP 3. Add the garlic, ginger, bay leaves, salt, cardamom pods and cloves. Cook for 2 minutes.

STEP 4. Stir in the crushed tomatoes and tomato paste. Add the ground bhuna spices and whole chilliest.  Cook over high heat for 3 minutes until you have a thick paste.

STEP 5. Add the lamb and stir to combine and coat in the sauce. Cook for 5 minutes then add the stock and bring to a rolling simmer.

STEP 6. Cover with the lid and reduce the heat to lowest setting. Simmer for 1 hour, stirring occasionally to check the liquid levels.

STEP 7. Uncover the pot and increase the heat to high. Cook for another 15-20 minutes, stirring often, until the sauce is lovely and thick and almost all the liquid is gone.

STEP 8. Check the seasoning and add salt and freshly ground pepper if needed. Discard the bay leaves, whole chillies and cardamom pods (if you can find them).

STEP 9. Garnish with coriander or mint leaves and thinly sliced chillies. Serve over basmati rice with a little cooling yoghurt on the side.

LAMB BHUNA TIPS AND FAQs

What to serve with Lamb Bhuna: serve your curry over basmati pilau rice with a little yoghurt to mellow out the spices. Naan bread is a must to mop up every bit of the delicious sauce.

How long can I keep in the fridge? cool the curry completely and store in the fridge for up to three days. Like most curries, this Lamb Bhuna will only get tastier after a couple of days! You might need to add a little water when reheating as the sauce is very thick and could catch. 

Freezing instructions: cool completely after cooking (don’t add any garnishes). Divide into suitable containers. Freeze for up to three months. Defrost overnight in the fridge and heat on the stove, adding a little water if needed. Make sure the curry is piping hot all the way through before serving.

Calories in Lamb Bhuna: around 400 per portion (without rice) based on 6 servings. You could stretch this curry to serve 8 in which case it would be 300 calories per serving. 

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NEED MORE LAMB RECIPE INSPO?

• Pressure Cooker Lamb Dhansak curry
• Giouvetsi – Greek lamb casserole with orzo
• Lamb Korma
• Slow Cooker Lamb Shank Rogan Josh

Lamb Bhuna Curry (Bhuna Gosht)

Lucy Parissi | Supergolden Bakes

This aromatic spicy Lamb Bhuna is easy to make in your Instant Pot, slow cooker or stovetop. A fairly dry curry that is also quite low in calories. 

4.81 from 21 votes

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Course: Main

Cuisine: Indian

Keyword: Bhuna Gosht, Instant Pot Lamb Curry, Lamb Bhuna, lamb curry, Slow Cooker Lamb Bhuna

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 6

Calories: 300kcal

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Ingredients

Bhuna powder

• ▢ 2  tsp  chilli flakes
• ▢ 2  tsp  cumin seeds
• ▢ 2  tsp  coriander seeds
• ▢ 2  tsp  fennel seeds
• ▢ 2 tsp mustard seeds
• ▢ 2 tsp fenugreek seeds

Lamb Bhuna

• ▢ 1  tbsp  ghee (clarified butter) or rapeseed oil or use low calorie cooking spray
• ▢ 2  large onions , peeled and diced
• ▢ 5  garlic cloves minced
• ▢ 2 bay leaves
• ▢ 2 green chillies
• ▢ 8 cardamom pods , lightly crushed
• ▢ 5 whole cloves
• ▢ 1 1/2  tbsp freshly grated ginger
• ▢ 1.3 kg (3 pounds) diced lamb
• ▢ 400 g  (14oz) crushed tomatoes or chopped tomatoes
• ▢ 2 tbsp tomato paste
• ▢ 300 ml (1 1/4 cup) vegetable stock or water (Instant Pot / Crockpot require less see method)
• ▢ 1  tsp  salt
• ▢ fresh coriander (cilantro) or mint to garnish
• ▢ Lime wedges to serve
• ▢ red / green chillies, thinly sliced to serve (optional)

Instructions

STOVETOP METHOD

• Dry fry the bhuna spices in your casserole dish over medium heat until they start releasing their aromas. Be careful as they can easily burn! Tip the spice mix into a pestle and mortar or spice grinder and grind to fine powder. Set aside.
• Heat the ghee (or use a flavourless oil or low calorie cooking spray) and fry the onions over medium low heat while stirring for 5 minutes.
• Add the garlic, ginger, bay leaves, salt, cardamom pods and cloves. Cook for 2 minutes.
• Stir in the crushed tomatoes, tomato paste and whole chillies. Add the ground bhuna spices and cook over high heat for 3 minutes until you have a thick paste.
• Add the lamb and stir to combine and coat in the sauce. Cook for 5 minutes then add the stock and bring to a rolling simmer.
• Cover with the lid and reduce the heat to lowest setting. Simmer for 1 hour, stirring occasionally to check the liquid levels.
• Uncover the pot and increase the heat to high. Cook for another 15 minutes or until the sauce is lovely and thick and all liquid is gone.
• Check the seasoning and add salt and freshly ground pepper to taste. Discard the bay leaves, whole chillies and cardamom pods.
• Garnish with coriander or mint leaves and sliced chillies. Serve over basmati rice with a little cooling yoghurt on the side.

PRESSURE COOKER METHOD

• Fry the powder in a pan – dry frying in an Instant Pot will likely give you a HOT warning. Grind spices as above.
• Heat the ghee or oil in the Instant Pot (select ‘Sauté’ press ‘Adjust’ and select ‘Less’). Once ghee has melted or oil is simmering add the onions, ginger and garlic and stir for 5 minutes until softened.
• Add the ground spices, tomato paste, salt, cardamom, cloves, bay leaves and lamb and stir to combine.
• Pour in 250ml (1 cup) stock and stir. (Note this is slightly less than the amount listed for stovetop method).
• Add the crushed tomatoes and chillies – do not stir.
• Cover, set vent to sealing and cook on high pressure for 35 minutes. Release the steam manually.
• Open the Instant Pot and cook the curry on ‘Sauté’ High setting, stirring, until the sauce thickens.
• Check the seasoning and adjust if needed. Discard the bay leaves, whole chillies and cardamom pods before serving.

Video

Notes

HOW TO MAKE SLOW COOKER LAMB BHUNA

Follow steps 1-5 of the stovetop method and then transfer everything to your slow cooker. Add 125ml (1/2 cup) stock (note this is less than stovetop method) and for 6 hours on high or 8-10 hours on low.

Uncover and check the thickness of the sauce – you might need to reduce it. If that is the case continue to cook on high for another 30 minutes or transfer to a large pan or wok and cook over high heat, stirring, until the sauce thickens to your liking.

LAMB BHUNA TIPS AND FAQS

• How to serve: Serve your curry over basmati rice with a little yoghurt to mellow out the spices. Naan bread is great for mopping up the sauce.
• Cool and store in the fridge for up to three days. Like most curries, this lamb bhuna will only get tastier after a couple of days. You might need to add a little water when reheating as the sauce is very thick and could catch. 
• Freezing instructions: cool completely after cooking (don’t add any garnishes). Divide into suitable containers. Freeze for up to three months. Defrost overnight in the fridge and heat on the stove, adding a little water if needed. Make sure the curry is piping hot all the way through before serving.

Nutritional Info

Calories: 300kcal | Carbohydrates: 13g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 658mg | Potassium: 808mg | Fiber: 4g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 10.4mg | Calcium: 92mg | Iron: 5.8mg

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