Name: Lamb Bhuna Curry Bhuna Gosht Recipe
Total time: 100 min
Yield: 6
Cuisine: Indian

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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. 

How to make Lamb Bhuna Curry Bhuna Gosht Recipe

Crawler

Indian

<p>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. </p>

Chilli flakes

Cumin seeds

Coriander seeds

Fennel seeds

Mustard seeds

Fenugreek seeds

Ghee or rapeseed oil or use low calorie cooking spray

Large onions,  peeled and diced

Garlic cloves minced

Bay leaves

Green chillies

Cardamom pods,  lightly crushed

Whole cloves

Freshly grated ginger

Diced lamb

Crushed tomatoes or chopped tomatoes

Tomato paste

Vegetable stock or water

Salt

Fresh coriander or mint to garnish

Lime wedges to serve

Red/green chillies,  thinly sliced to serve

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.

step 1

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.

step 2

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

step 3

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.

step 4

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.

step 5

Cover with the lid and reduce the heat to lowest setting. Simmer for 1 hour, stirring occasionally to check the liquid levels.

step 6

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.

step 7

Check the seasoning and add salt and freshly ground pepper to taste. Discard the bay leaves, whole chillies and cardamom pods.

step 8

Garnish with coriander or mint leaves and sliced chillies. Serve over basmati rice with a little cooling yoghurt on the side.

step 9

Super Golden Bakes