Easy Lamb Bhuna

By Lucy Parissi

4.80 from 24 votes

, Updated Jul 25, 2025

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Restaurant-style Lamb Bhuna at home! Make this rich, slow-cooked Lamb Bhuna at home with simple ingredients and big flavor. Thick, fragrant sauce and tender lamb—no delivery needed!

Complete your meal with my Pilau Rice and Two Ingredient Flatbreads

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 on hold because I am watching my diet. Luckily, this doesn’t mean I have to give up my favorite curries. I can simply modify them a bit! My homemade Lamb Bhuna has been called the “best ever” by my husband, and I agree. It is just as delicious as the one we used to enjoy at our Indian restaurant. I think I have found a new family favorite!

Why You’ll Love This Recipe

• Authentic restaurant-style flavor at home: No need for takeout—this Lamb Bhuna gives you the same deep, layered taste with everyday ingredients.
• One-pan magic: Everything cooks in a single pot, with no need for fancy techniques or equipment.
• Deeply flavorful, not overly spicy: Balanced heat with rich, fragrant spices—perfect for curry lovers who enjoy warmth without overpowering heat.
• Make-ahead friendly: Flavors deepen over time, making leftovers even more delicious the next day.
• Freezer-friendly: Perfect for batch cooking and stocking up comforting meals.

History & Origins of Lamb Bhuna

The word bhuna refers not just to a dish, but to a cooking technique rooted in Bengali cuisine and popularized across the India. The term comes from the Urdu word for “to fry” or “to brown,” describing how the spices are cooked down in oil to form a deeply aromatic base.

Unlike most curries, Bhuna dishes are drier and more intense, as the meat is cooked slowly in its own juices and a thick, concentrated masala. This method enhances the depth of flavor and allows the spices to cling to the meat.

Lamb Bhuna became especially popular in British Indian restaurants, where it remains a classic takeaway favorite known for its bold, slow-cooked flavor and minimal sauce.

Here’s What You Will Need

Research a dozen Bhuna recipes and you will find twelve different sets of spices – everyone adds their own touch. It is a fairly long list but thankfully they are easily sourced at supermarkets, online or in ethnic stores. You can also used store-bought curry paste if you want a shortcut here – there’s a few brands available.

• 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

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.

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

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.

6. Cover with the lid and reduce the heat to lowest setting. Simmer for 1 hour, stirring occasionally to check the liquid levels.
7. Take the lid off 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.
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).
9. Garnish with coriander or mint leaves and thinly sliced chillies. Serve over basmati rice with a little cooling yoghurt on the side.

Recipe Tips

• Serving Suggestions Serve your curry over pilau rice with a little yogurt to mellow out the spices. Flatbreads are a must to mop up every bit of the delicious sauce.
• Storing Instructions 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. 

HAVE YOU MADE MY LAMB BHUNA RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

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4.80 from 24 votes

Lamb Bhuna Curry (Bhuna Gosht)

By 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. 

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 6

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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.

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.

Nutrition

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

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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