A classic North Indian curry bursting with bold flavours of whole spices cooked with tender lamb chunks in a rich & spicy onion tomato sauce. The term "bhuna" refers to the cooking technique where the meat is first browned in oil or ghee along with whole spices, and then slow cooked to allow the flavours to intensify.
Serves: 6 people | Prep : 15 mins | Cooking : 45 mins

Health Hack: The curry is best cooked with meat on the bone as it has more flavor, but if you are in a hurry, then you can go with boneless meat. This dish also freezes well, so it's great for batch cooking.
Fresh Ingredients
  • Lamb – 1 kg leg of lamb, cut into small cubes
  • Onions – 6 medium, thinly sliced
  • Tomatoes – 5 medium, pureed
  • Ginger & garlic paste – 2 tbsp
  • Fresh coriander – finely chopped, handful for garnishing
  • Green chilli – 2, whole and slit lengthwise
  • Vegetable oil – 5 tbsp
  • Plain yogurt – 6 tbsp
  • Water – 500mls
  • Turmeric powder – ½ tsp
  • Kashmiri chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Black cardamoms – 3
  • Cinnamon – 1inch stick
  • Green cardamoms – 6
  • Cloves – 6
  • Bay leaves – 2
  • Salt – to taste

Step 1

Heat oil in a large bottom pan and add the whole spices – bay leaves, black peppercorns, cloves, cinnamon sticks, and green cardamoms. Fry for about 30 seconds.

Step 2

Once they start to splutter, add chopped onions along with the green chilli and fry on medium heat until the onions start to turn golden brown. Add the ginger-garlic paste and brown for another 2-3 minutes.

Step 3

Now add lamb to this mixture and mix well with the onions, spices. Cook for 5 minutes on medium heat.

Step 4

Add the pureed tomatoes and plain yogurt to the lamb. Stir well and cook for another 5 minutes.

Step 5

Add water to the pan, cover, and simmer for 1.5 to 2 hours or until the lamb is tender and cooked through. Stir occasionally.

Step 6

Garnish with finely chopped fresh coriander and serve hot with steamed rice or naan.

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