The cooking of the lamb in a delicious blend of spices and its own juices is what makes this dish special. Serve over rice or as part of a larger Indian meal.
Nice recipe for desi style bhuna gosht. I have tried and came out good. Thanks a lot! - 02 Mar 2012 (Review from Allrecipes US | Canada)
Looks like a great recipe- very close to what I remember tasting in India! - 23 Oct 2010 (Review from Allrecipes US | Canada)
I followed this recipe to the letter and it was just merely okay. First of all, it did not taste like the bhuna I'm used to having. Second with all the onions the recipe calls for, it took incredibly long for it to turn golden brown. Around 45-50 minutes and that was after I turned the stove up. If I cooked it on low, I would have been there all night. Third, it took more than 40 minutes for the lamb to get soft even though I cut it into small pieces than chops. It was not ready in 1 hr 5 minutes. Not even close. After all that,the taste was merely okay, nothing special. It definitely was not worth the time and effort and I would not make this again. I'll try Madhur Jaffrey's bhuna next time. - 30 Dec 2012 (Review from Allrecipes US | Canada)