This bhuna gosht recipe was given to me by a friend from the Punjab region in northern India. He’d never cooked bhuna gosht and had to phone his mother for the recipe. In fact, he’d never cooked before in his life but luckily the meal was a great success. He said it was exactly like home. That was good enough for me.
This is therefore a traditional and authentic spicy bhuna gosht. We used a lot more chilli powder but I toned it down for this recipe. You can always adjust the recipe to your own tastes.
Bhuna is a style of cooking where you cook spices in oil first and then add the veg and meat. After the meat browns, you add just a little water so that it doesn’t stick to the bottom. You continue adding just a little water regularly for about an hour until the meat is melt in your mouth tender.
So little water is added each time that you really can’t leave the curry while cooking. You have to stand there adding just a bit more water until the curry is ready. It’s worth it!
What you get is a rather dry curry that has amazing flavour. It’s perfect for dipping chapatis and naans into until it’s all gone.
International & UK Orders
- 3 tablespoons mustard oil (you could also use vegetable oil but you will lose some flavour)
- 1 tablespoons brown mustard seeds
- 5 green cardamom pods
- 3 black cardamom pods
- 1 cinnamon stick (about 3cm long)
- A few bay leaves or Indian bay leaves. (I used the latter)
- 750g chopped onion
- 750g lamb leg meat - cut into bite sized pieces
- 400ml chopped tomatoes
- 4 tablespoons garlic and ginger paste
- 1 tablespoon ground cumin
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- ½ teaspoon turmeric
- 3 tablespoons plain yogurt
- Salt and pepper to taste
- Heat the mustard oil in a large heavy bottomed pan or wok that has a lid.
- When the oil is hot, add the whole spices and let them sizzle for about 40 seconds.
- Now add the chopped onion and fry until translucent and soft.
- Add the meat and brown for a couple of minutes.
- Pour in the chopped tomatoes and stir them in.
- Spoon in the ground spices and the garlic and ginger paste.
- Add about 100ml of water and cover to simmer for about five minutes.
- The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.
- When the lamb chunks are tender, stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.
- Season with salt and pepper to taste.
- You might like to sprinkle just a bit more garam masala over the top just before serving,