Lamb Bhuna
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
468 kcal
-
Course
Main Course
Lamb Bhuna
Description
Lamb Bhuna begins by frying cumin seeds in hot oil to release fragrance, then sautéing finely chopped onions until golden brown. Minced garlic and grated ginger are added followed by a blend of tomato puree and ground spices including coriander, turmeric, chili powder, and salt, cooked until the oil separates, signaling a flavorful base. Lamb pieces are then seared on all sides to lock in juices and browned surfaces.
Water is added and the lamb simmers covered for about 45 minutes to an hour until the meat becomes tender. Near the end, green chilies, garam masala, ground cumin, ground coriander, cinnamon, and cardamom powder are stirred in to deepen the aromatic profile. The final dish features a thick, richly spiced sauce coating tender lamb chunks.
Lamb Bhuna pairs well with plain rice or Indian breads like naan or roti to soak up the thick gravy. Adjusting chili levels can tailor the spice heat to taste. The recipe can be doubled for larger servings and customized with added vegetables such as bell peppers or potatoes during cooking.
Ingredients
- 500 g lamb
- 2 tbsp neutral cooking oil generic cooking oil
- 2 onion Finely chopped
- 3 tomato Pureed
- 3 cloves garlic Minced
- 1- inch ginger Grated
- 2 green chilies
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1 tsp salt To Taste
- Coriander Chopped (For Garnish)
Instructions
- Heat 2 tbsp of cooking oil in a heavy-bottomed pan over medium heat.
- Add the cumin seeds and let them sizzle for a moment until fragrant.
- Add the finely chopped onions and sauté until they turn golden brown.
- Stir in the minced garlic and grated ginger. Sauté for another 2 minutes.
- Add the tomato puree, coriander powder, turmeric powder, red chili powder, and a pinch of salt. Cook this masala mixture until the oil starts to separate from it. This may take about 8-10 minutes.
- Add the bite-sized lamb pieces and cook until they are well-sealed and turn brown on all sides. This should take around 5-7 minutes.
- Pour in about 1 cup of water and mix well. Cover the pan and let the lamb cook on low heat for about 45 minutes to an hour, or until it becomes tender. Stir occasionally and add more water if needed.
- Once the lamb is tender and the gravy has thickened, add the slit green chilies, garam masala, ground cumin, ground coriander, cinnamon powder, and cardamom powder. Adjust salt according to taste. Cook for an additional 5-7 minutes.
- The lamb bhuna should have a thick, rich gravy coating the meat. If it's too thick, you can add a splash of water to achieve the desired consistency.
- Garnish with chopped fresh coriander leaves.
- Serve the delicious Lamb Bhuna with naan, roti, or steamed rice.
Notes
- Adjust the amount of red chili powder and green chilies to control the spice level.
- Vegetables like bell peppers or potatoes can be added to the curry for variation.
- The recipe can be doubled for feeding more people or larger gatherings.
- Nutritional facts provided are estimates and should be considered as guidelines only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 91mg | 30% |
| Sodium | 673mg | 28% |
| Potassium | 635mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 18mg | 20% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
