Lamb Bhuna Recipe
Lamb Bhuna is a flavorful Indian curry known for its rich, complex flavors and tender chunks of lamb. This dish can be customized to suit your spice preference and pairs well with various accompaniments, such as basmati rice, naan, or raita. With its aromatic spices and cultural significance, Lamb Bhuna offers a culinary journey that showcases the depth and diversity of Indian cuisine.
Ingredients
- 500 g boneless lamb cut into bite-sized pieces
- 2 large onions finely chopped
- 2 tomatoes chopped
- 4 cloves of garlic minced
- 1- inch piece of ginger grated
- 2-3 green chilies chopped (adjust to your spice preference)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder adjust to taste
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
- Heat the ghee or oil in a large pot or Dutch oven over medium heat. Add the cumin seeds, cinnamon stick, and cardamom pods and cook for 1 minute, or until fragrant.
- Add the onion, garlic, ginger, and chillies (if using) and cook for 5-7 minutes, or until softened.
- Add the ground coriander, cumin, turmeric, cloves, salt, and pepper and cook for 1 minute more, stirring constantly.
- Add the lamb to the pot and cook for 2-3 minutes per side, or until browned on all sides.
- Add the bell pepper, tomatoes, tomato puree, and stock to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the lamb is tender.
- Serve with rice, naan bread, or roti.