Bhuna Gosht

Bhuna gosht is a type of lamb curry recipe popular all across India and 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 adds to the richness of this lamb bhuna and as this mutton curry cooks the mutton or lamb releases its 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.

Bhuna gosht is a delicious lamb curry and I love making it almost as much as I love eating it. Whenever I make this curry my kitchen is filled with so much aroma and smells amazing! This curry recipe may seem complicated at first and it does take a bit of time to cook, but the wait is definitely worth it!

The yoghurt makes this curry much creamier and tones down the spice level a little. If you choose to you can omit the yoghurt if you like. It still tastes delicious!

I also use Kashmiri chilli powder. Kashmiri chilli powder is a relatively mild chilli powder that is used for its vibrant colour. Its flavour is quite unique but if you don’t have it, you can substitute it with ½ tsp paprika and ½ tsp cayenne pepper or you could add a bit more chilli powder.

With any substitution, there is likely to be a change of flavour, but I can assure you that this lamb bhuna recipe will still taste delicious!

You can adjust the amount of water to your own personal preference. Some people prefer their curries to be waterier and some people prefer more masala. It will also depend on how much water the lamb releases as well.

As a general rule of thumb, 500ml water is good to start with and then you can add more if you would like to. This recipe is also perfect if you want to replace the lamb with mutton. It is entirely up to you!

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Aloo Gosht
• Palak Gosht
• Lamb Chops Curry
• Lamb Curry
• Masala Lamb Chops

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Bhuna Gosht

by Nabeela Kauser

Bhuna gosht is a classic restaurant curry with succulent and spicy lamb pieces. This lamb curry is guaranteed to be your new favourite curry. Skip the takeout and make your own homemade lamb curry for your next curry night!

5 from 19 votes

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Prep Time 10 mins

Cook Time 1 hr 25 mins

Total Time 1 hr 35 mins

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 656 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 kg Lamb
• ▢ 100 ml Oil
• ▢ 2 Onions
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 7-8 Cloves
• ▢ 1 tsp Peppercorn
• ▢ 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

• In a pan add the oil and heat up on medium heat until hot
• Add the cloves, whole black peppercorns, cumin seeds and sauté on high heat for 1-2 minutes until fragrant
• Add the finely diced onions then cook for 4-5 minutes on medium heat until softened and lightly browned
• Add the lamb and cook for 15 minutes on medium heat until the lamb has slightly browned and released some water
• Add the ginger paste, garlic paste then cook for a further 2-3 minutes
• 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
• Add the water and mix into the lamb masala – push the lamb below the water to ensure the lamb cooks through
• 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
• Add the yoghurt and cook for a further 4-5 minutes
• 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
• Garnish with the finely chopped coriander then serve immediately with a side of fresh naan and enjoy!

Video

Nutrition

Calories: 656kcalCarbohydrates: 8gProtein: 29gFat: 56gSaturated Fat: 19gTrans Fat: 0.1gCholesterol: 124mgSodium: 511mgPotassium: 573mgFiber: 2gSugar: 3gVitamin A: 320IUVitamin C: 35mgVitamin D: 0.2µgCalcium: 81mgIron: 3mg

Keyword Curry, Gosht, Lamb, Mutton, Spicy

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