Lamb Bhuna

Classic North Indian curry bursting with bold flavours of whole spices cooked with tender succulent lamb chunks in a spicy onion tomato sauce

Cooking Instructions:

  1. Heat the oil in a large bottom pan and keep on medium flame.
  2. Add the whole spices – bay leaves, cloves, cinnamon sticks, green cardamoms and black cardamoms. Fry for about 30 seconds.
  3. Add sliced onions and fry for a few minutes or until the onions start to turn golden brown. Take care not to overcook the onions.
  4. Add the ginger-garlic paste and brown for another 2-3 minutes.
  5. Add in the mutton, green chilli and sprinkle salt over it. Mix the mutton well with the onions and spices, fry for another 5-10 minutes and keep stirring the mutton so its gets brown on all sides. Once the mutton is starting to brown and most of the juices have dried up, you will see oil separating from the mutton.
  6. Now add the whisked yogurt one tablespoon at a time until all of it is used. Fry the mutton in yogurt until you see the oil separating.
  7. Now add all the dry spices i.e. turmeric powder, red chilli powder, coriander powder. Stir gently so the meat does not come off the bones. Now add the tomato puree. Once the tomato puree is cooked and all the powdered spices have blended in, oil will start separating again.
  8. Now add water depending on the consistency you want. Let the gravy come to a boil. Bring to a simmer and cook covered until lamb is tender.
  9. Lastly check for salt, garnish with garam masala, chopped fresh coriander and serve hot with roti or rice.