Lamb Bhuna
Lamb Bhuna
5 from 2 votes
Prep: 10 minutes
Cook: 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings: 6
Lamb bhuna is a traditional restaurant curry made with succulent and spicy lamb pieces. This lamb curry will undoubtedly become your new favourite.

Nutrition: per serving



  • 1 kg Lamb
  • 100 ml Oil
  • 2 Onions
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 7-8 Cloves
  • 1 tsp Peppercorn
  • 1 tsp Cumin Seeds
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Kashmiri Chilli
  • 1 tsp Black Pepper
  • 100 g Yoghurt
  • 1 tsp Garam Masala
  • 2 Bullet Chillies
  • 500 ml Water
  • Coriander


  • In a pan add the oil and heat up on medium heat until hot
  • Add the cloves, whole black peppercorns, cumin seeds and sauté on high heat for 1-2 minutes until fragrant
  • Add the finely diced onions then cook for 4-5 minutes on medium heat until softened and lightly browned
  • Add the lamb and cook for 15 minutes on medium heat until the lamb has slightly browned and released some water
  • Add the ginger paste, garlic paste then cook for a further 2-3 minutes
  • Add the salt, Kashmiri chilli powder, black pepper, turmeric powder then cook the spices for 4-5 minutes ensuring that you stir every now and then so the spices do not stick to the pan or burn
  • Add the water and mix into the lamb masala – push the lamb below the water to ensure the lamb cooks through
  • Cover with a lid and cook on medium heat for 45 minutes – do not keep checking or lifting the lid as this will release the heat and steam that has built up which will increase the cooking time
  • Add the yoghurt and cook for a further 4-5 minutes
  • Add the garam masala, finely chopped chillies and cook for 1-2 minutes – if you would like to reduce the heat you can remove the seeds from the green chillies
  • Garnish with the finely chopped coriander then serve immediately with a side of fresh naan and enjoy!

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