Bhuna Gosht
Step into the delicious world of Indian cuisine with Bhuna Gosht, a lamb curry that captures the authentic flavours of Indian spices. This recipe brings a delightful dining experience right to your kitchen.
- Prep time
- 10 min
- Cook time
- 1 hr 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Lamb
- 100 ml Oil
- 2 Onions
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 7-8 Cloves
- 1 tsp Black Peppercorns
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Kashmiri Chilli
- 1 tsp Black Pepper
- 100 g Yoghurt
- 1 tsp Garam Masala
- 2 Bullet Chillies
- 500 ml Water
- Coriander
Instructions
- 1
In a pan add the oil and heat up on medium heat until hot
- 2
Add the cloves, whole black peppercorns, cumin seeds and sauté on high heat for 1-2 minutes until fragrant
- 3
Add the finely diced onions then cook for 4-5 minutes on medium heat until softened and lightly browned
- 4
Add the lamb and cook for 15 minutes on medium heat until the lamb has slightly browned and released some water
- 5
Add the ginger paste, garlic paste then cook for a further 2-3 minutes
- 6
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
- 7
Add the water and mix into the lamb masala – push the lamb below the water to ensure the lamb cooks through
- 8
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
- 9
Add the yoghurt and cook for a further 4-5 minutes
- 10
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
- 11
Garnish with the finely chopped coriander then serve immediately with a side of fresh naan and enjoy!