Lamb bhuna gosht

    1 hour 5 min

    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.

    30 people made this

    Serves: 6 

    • 60ml cooking oil
    • 3 pods green cardamom
    • 1 pod black cardamom
    • 2 bay leaves
    • 1 cinnamon stick
    • 6 large onions, sliced thin
    • 6 cloves garlic
    • 1 (1cm) piece fresh root ginger, peeled and julienned
    • 2 teaspoons Kashmiri red chilli powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • salt, to taste
    • 2 tomatoes, pureed
    • 900g lamb chops
    • 2 tablespoons water
    • 3 green chilli peppers, halved lengthways
    • 2 teaspoons coriander leaves, for garnish

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Heat the oil in a large frying pan or wok over a medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chilli powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates, about 5 minutes more.
    2. Place the lamb chops into the mixture in the frying pan or wok and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chilli peppers and coriander leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

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    Reviews in English (7)


    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)