Lamb Bhuna Curry (Bhuna Gosht)

A hand holding a bowl of lamb bhuna garnished with sliced red chilies and herbs, with lime wedges, herbs and a drink on a dark wooden table.

4.80 from 24 votes

Lamb Bhuna Curry (Bhuna Gosht)

Tender lamb in a thick, spiced curry-house masala that clings to every bite. This easy Lamb Bhuna is mild enough for the whole family and can be made on the stovetop, in the slow cooker or Instant Pot.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main

Cuisine: Indian

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

Servings:

Calories: 416kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

Bhuna powder

2 tsp chili 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 canola (rapeseed) oil
2 large onions , peeled and diced
5 cloves garlic , minced
1 ½ tbsp freshly grated ginger
2 bay leaves
8 pods cardamom , lightly crushed
5 whole cloves
14 oz (400g) crushed tomatoes
2 green chilies
2 tbsp tomato paste
3 lb (1.3kg) diced lamb
1 ¼ cups (300ml) vegetable stock or water (see method for the slow cooker and Instant Pot)
1 tsp salt
freshly ground black pepper to taste

To serve

2 tbsp cilantro chopped (= coriander) or mint to garnish
lime wedges to serve
1 red chili thinly sliced, to serve (optional)
1 green chili thinly sliced, to serve (optional)
plain yogurt

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.
2 tsp chili flakes, 2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp fennel seeds, 2 tsp mustard seeds, 2 tsp fenugreek seeds
Heat the ghee (or oil) and fry the onions over medium-low heat, stirring, for 5 minutes.
1 tbsp ghee (clarified butter) , 2 large onions
Add the garlic, ginger, bay leaves, salt, cardamom pods and cloves. Cook for 2 minutes.
5 cloves garlic , 1 ½ tbsp freshly grated ginger, 2 bay leaves, 8 pods cardamom , 5 whole cloves
Stir in the crushed tomatoes, tomato paste and whole chilies. Add the ground bhuna spices and cook over high heat, stirring, for 3–4 minutes until you have a thick, dark paste and the oil starts to separate at the edges.
14 oz (400g) crushed tomatoes, 2 green chilies, 2 tbsp tomato 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.
3 lb (1.3kg) diced lamb, 1 ¼ cups (300ml) vegetable stock
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 15–20 minutes, stirring often, until the sauce is thick and clings to the meat.
Check the seasoning and add salt and freshly ground pepper to taste. Discard the bay leaves, whole chilies and cardamom pods.
1 tsp salt, freshly ground black pepper
Garnish with cilantro (fresh coriander) or mint leaves and sliced chilies. Serve over basmati rice with a little cooling yogurt on the side.
2 tbsp cilantro , lime wedges, 1 red chili, 1 green chili, plain yogurt

Instant Pot Instructions

Fry the spice 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 1 cup (250ml) stock and stir. (Note this is slightly less than the amount listed for stovetop method).
Add the crushed tomatoes and chilies – 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 chilies and cardamom pods before serving.

Slow Cooker Instructions

Follow steps 1–5 of the stovetop method, then transfer everything to your slow cooker.
Add ½ cup (125ml) stock – less than the stovetop method, as the lid traps the moisture. Cook on HIGH for 6 hours or LOW for 8–10 hours.
Uncover and check the sauce. If it needs reducing, cook uncovered on HIGH for another 30 minutes, or transfer to a large pan and cook over high heat, stirring, until thick.
Check the seasoning and discard the bay leaves, whole chilies and cardamom pods before serving.

Video

Notes

How to serve: Serve your curry over basmati rice with a little yogurt 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