Lamb Bhuna/Bhuna Gosht

How To Make Lamb Bhuna Gosht Recipe | Lamb Curry Recipe | Gosht Bhuna Curry Recipe | Lamb Masala | Easy Lamb Curry Recipe | How To Make Mutton Curry | How To Make Mutton Masala | Lamb Bhuna Recipe | Lamb Masala Recipe | How To Make Lamb Curry | Easy Mutton Curry Recipe | Gosht Ka Salon | Pakistani Lamb Curry | Gosht Curry | Pakistani Mutton Curry | Simple Mutton Curry | Simple Lamb Curry | Bhuna Mutton Recipe | Mutton Bhuna Masala Recipe | Mutton Bhuna Recipe | How To Make Bhuna |


اَعُوْذُ
 بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!

Now, in general my family is not really a fan of lamb (apart from my dad that is). We all much prefer chicken over lamb and that’s in anything, whether it’s in curries or anything else. However, I felt like we have been eating chicken way too much this Ramadan. I think every iftar we have had some form of chicken to eat, one time it was chicken wraps and then it was chicken burgers and then it was chicken pasta. I could go on and on, but let’s talk about this lamb curry recipe.

Lamb bhuna curry is different to the normal lamb curry because it involves sautéing whole spices before adding in the lamb or mutton. Also, traditionally bhuna gosht (gosht is the Urdu word for lamb, by the way) doesn’t have water, or if it does it is minimal. It is meant to be more of a dry curry and the masala clings on the pieces of meat.

This curry is probably the easiest one I have made so far. Although the list of ingredients seems extensive because you add in everything almost all at once basically anyone could cook it. The longest time it takes to cook is the time it takes for the lamb to cook and you don’t even need to watch it. Give it a stir every 20 minutes or so and you can just carry on doing your think. Watch your favourite movie, read a book or have a cup of tea. Speaking of tea, I have discovered these new biscuits. They are my new favourite. They taste sooo good. The only problem is that they don’t sell them anywhere! I can only find them in Quality Save and there is NO Quality Save in the city I live. I bought 10 packets when I went to Manchester the other day and have them just stored in the cupboard. The 10 packets won’t last very long because I know my siblings will steal all of them.

Anyway, that is completely irrelevant and let us get back the lamb curry recipe that I am supposed to be talking about. With the cooking of the lamb the time it takes may vary. It can take quite a long time, but that is to be expected. When you cover it with the lid don’t keep checking it. Only check it every 20 minutes or so, because if you keep taking the lid on and off then it will take longer to cook. This is quite a spicy curry, so if you can’t handle heat very well then you may need to adjust the spices to suit your taste.

This lamb bhuna curry has pieces of succulent and spicy lamb slathered in a masala gravy.

Lamb Bhuna Curry

Bhuna gosht is a type of lamb curry recipe popular all across Pakistan. Whole spices are sautéed in hot oil and then the lamb or mutton pieces are added before being slow cooked to perfection. This lamb curry is packed full of spices and is loaded with flavour. The blend of spices add to the richness of this lamb bhuna and as this mutton curry cooks the mutton or lamb release their juices to give a delicious mutton masala gravy. Bhuna curry is a restaurant classic curry and now with this recipe it can be made at home! Serve it along with soft, homemade naan or chapatti for a delicious homemade meal that tastes truly authentic.

Ingredients

  • 50ml Vegetable Oil
  • 1 tsp Black Peppercorns
  • 1 Bay Leaf
  • 1-inch Cinnamon/Darchini
  • 3 Black Cardamom Pods/Bari Elachi
  • 1kg Lamb/Gosht
  • 3 Onions/Pyaz
  • 4 Tomatoes
  • 6 Garlic Cloves/Lehsan
  • 2 tsp Ginger/Adrak (crushed)
  • 2 tsp Salt/Namak
  • 1 tbsp Chilli Powder/Laal Mirch Powdwr
  • 2 tsp Garam Masala
  • 2 tsp Turmeric Powder/Haldi
  • 2 tsp Dried Fenugreek Leaves/Methi
  • 2 Green Chillies/Hari Mirch
  • Coriander/Dhaniyaa

Directions

  1. In a pan heat up the vegetable oil
  2. Add the black peppercorns, bay leaf, cinnamon, and black cardamom pods
  3. Sautee the whole spices for 1-2 minutes until fragrant
  4. Add the lamb, onions, tomatoes, garlic cloves, ginger and salt
  5. Mix the ingredients until evenly distributed
  6. Cover and cook on medium heat for 1 hour until the lamb is tender – this can take up to 1 hour 30 minutes
  7. Add the chilli powder, garam masala, turmeric powder and dried fenugreek leaves
  8. Cook the spices for 6-8 minutes
  9. Add the green chillies and coriander
  10. Cook for 2-3 minutes
  11. Your lamb bhuna curry is ready!

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