You are going to love this authentic bhuna gosht recipe!
This bhuna gosht recipe was given to me by a friend from the Punjab region in northern India. He'd never cooked bhuna gosht and had to phone his mother in India for the recipe.
She explained it to him in detail and I cooked as he told me what to do. This bhuna gosht was a huge success and one you need to try soon.
Although you could just jump to the recipe, please be sure to check out the step by step photos I took for you so that your bhuna gosht turns out as amazing as mine was.
What is bhuna gosht?
'Bhuna' is a style of cooking where you cook spices in oil first and then add the veg and meat. Gosht is the Hindi word for meat.
After the meat browns, you add just a little water so that it doesn't stick to the bottom. You continue adding just a little water regularly for about an hour until the meat is melt in your mouth tender.
So little water is added each time that you really can't leave the curry while cooking. You have to stand there adding just a bit more water until the curry is ready. It's worth it!
What you get is a rather dry curry that has amazing flavour. That's bhuna gosht! It's perfect for dipping chapatis and naans into until it's all gone.
Could you just add a lot of water and let the meat stew?
You could but it wouldn't be a bhuna gosht. It would just be a tasty meat curry with a lot more sauce.
To make a proper bhuna gosht, you only want a little water in the pan at any one time. As it cooks down, you add a little more and keep doing so for at least an hour or until the meat is tender.
Doing this, you end up with the most delicious, thick sauce you will ever try in a curry. I promise.
Is Bhuna gosht difficult to make?
As curries go, bhuna gosht is more difficult than most but it really is not hard to prepare.
Due to the way the liquid is added, you really need to watch it.
With most curries, you can just let them stew away until ready. Bhuna gosht needs to cook in just a little liquid. If you don't watch it carefully, you will burn it. Be careful and attentive.
Your work will be nicely rewarded.
Which meat is best?
That depends on your preference. In India, mutton which is usually goat meat is used most often. This is a very good option.
You could also use lamb or beef though beef is more common in Pakistan as the consumption of beef is illegal in many parts of India and highly regulated even where it is legal.
Often, buffalo meat is used in a bhuna gosht but for the most authentic flavour, use goat or mutton meat cut into small pieces on the bone.
Shoulder vs Leg Meat
In this recipe, I use leg of mutton on the bone and cut into bite sized pieces.
I like to use leg meat for a bhuna gosht as it becomes tender, faster. Shoulder meat is also very good but takes a bit longer to cook.
Working ahead.
As with most curries, bhuna gosht can be made one or two days ahead of serving.
In fact, as the flavours develop, your bhuna gosht will get even better. If you are cooking for a small or large group, I highly recommend making this bhuna gosht in advance.
Doing this, you can simply heat it up just before serving.
How long can you keep bhuna gosht in the fridge?
This depends on the freshness of your ingredient but you should be able to keep it covered in the fridge for up to 4 days.
Can you freeze the leftovers?
Yes and they freeze really well. To serve, just let the bhuna gosht defrost completely and then heat it up in a pan over a medium heat until heated through.
What is meat masala?
This is a new addition to my recipe. Meat powder is used at restaurant all over India and the UK. You use it like you would a curry powder and though it is optional, I highly recommend picking some up.
I have always made my own spice blends but as so little is needed for this recipe, shop-bought meat masala is fine.
Do you have to use mustard oil in this recipe?
If you want it to taste authentic then yes but you could use a neutral vegetable oil or ghee instead.
Step by step photographs.
If you like this bhuna gosht recipe, you might like to try some of these Indian favourites too.
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops
Have you tried this bhuna gosht recipe?
If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.
How to Make Bhuna Gosht - A Spicy Lamb Curry
This is an authentic bhuna gosht recipe prepared with lamb. You could also use beef, mutton or goat and the cooking process will be about the same though tougher meats will take slightly longer to become tender.
Ingredients
- 70ml (1/4 cup) mustard oil (you could also use vegetable oil but you will lose some flavour)
- 2 tsp brown mustard seeds
- 5 green cardamom pods, bruised
- 3 black cardamom pods, bruised
- 1 cinnamon stick (about 3cm/1 1/4 inch long)
- 3 indian bay leaves (cassia leaves) optional
- 3 medium onions, finely chopped
- 2 tbsp garlic and ginger paste
- 1 tbsp ground cumin
- 2 tsp Kashmiri chilli powder
- 1 tbsp ground coriander
- 1 tbsp meat masala (optional but delicious)
- 1/2 tsp ground turmeric
- 1kg (2 lbs.) lamb leg meat - cut into bite sized pieces on or off the bone
- 400g chopped tomatoes (about 3 tomatoes)
- 1 tbsp plain yogurt
- Salt and pepper to taste
- TO GARNISH
- green chillies, finely chopped and to taste
- ginger, julienned and to taste
- 3 tbsp plain yoghurt, more or less to taste
Instructions
- Heat the mustard oil in a large heavy bottomed pan or wok that has a lid.
- When the oil is hot and beginning to shimmer, stir in the mustard seeds. When the seeds begin to crackle in the hot oil, stir in the remaining whole spices and let them infuse into the oil for about a minute.
- Now add the chopped onions and fry until translucent and soft. They will turn a light yellow colour from the mustard oil. Stir in the garlic and ginger paste and fry for a further 30 seconds.
- Stir in the ground spices, followed by the chopped tomatoes and meat.
- Continue stirring until the meat is completely coated with the other ingredients in the pan and then add about 125ml (1/2 cup) water.
- Cover the pan and bring to a simmer over a medium heat. After about five minutes, lift the lid and you will see that the meat has already begun to release water and there will be more liquid in the pan than is required.
- Continue simmering and checkin/stirring ever couple of minutes to thicken some. You only want a little moisture in the pan so that nothing burns to the bottom.
- You will need to continue cooking in this way for about 45 minutes to an hour. Only add water as needed. During the hour I cooked my bhuna, I only added about 700ml (scant 3 cups) the whole time. You just need to add about 70ml (1/4 cup) at a time and watch for signs of burning while cooking with the lid on.
- After about an hour of stirring and adding small amounts of water, you meat will be fall off the bone tender and the sauce will be so good and thick, literally clinging to the meat.
- Season with salt to taste and then stir in about 1 tablespoon of plain natural yoghurt.
- Serve hot with chapattis or naans, garnished with the chillies, ginger and a little more yoghurt if you like.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 569Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 174mgSodium: 318mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 51g
Ash says
Wow, thankyou so much for this recipe, i cant wait to test it out!!! You site has aided me amazingly in the art of indian cooking, thanks mate!
Dan Toombs says
Thanks Ash
Would love to see some pics of your curry. Hope you like it.
Monika says
Cant wait to try this! Can you let me know how much salt is needed. I know its to everyones tastes but as a new cook any help would be appricated. Thank you
Dan Toombs says
Hi Monika
Thanks for your question. I suggest using just a pinch of salt, stirring and then tasting. Add salt in small amounts until you are happy with the flavour. It's a lot easier to add salt to a recipe until it tastes just like you want it than it is to try to fix the flavour of a dish that is too salty.
I have noticed that I cook with a lot less salt now that I am cooking Indian food daily. There are so many nice spices and herbs in each recipe that high amounts of salt just aren't necessary.
Keep in touch and let me know how you like the recipe! Thanks
Dan
nimmi says
dont we require any tomato
or yogurt
thanks
Dan Toombs says
Hi Nimmi
Thanks for that! 🙂
I make my recipes different every time. I Always go with how I feel at the time.
By adding yogurt or tomatoes or for that matter even blueberries, you could just made this curry perfect for your tastes. In fact I recommend using my recipes as a guide but please add or omit anything you like.
By the way, I wasn't joking about the blueberries. I just purchased a book "Indian Superfood" Gurpareet Bains where he makes a chicken curry with blueberries. The blueberries work similar to tomatoes. I've since tried them with lamb curries and the end result has been really good.
Gary says
Hi,
Can you replace garlic and ginger paste with finely chopped/grated garlic and ginger...
I'm a novice and just started attempting to cook different recipes so apologies if this is a silly question
Gary
Dan Toombs says
Hi Gary
That's not a silly question at all. Restaurant chefs make or purchase large batches of garlic and ginger paste to save time. Finely chopped ginger and garlic will work fine.
Thanks
Dan
Ryan says
As the garlic and ginger paste is 4 tablespoons
Is it 2 tablespoons of garlic paste and 2 of ginger paste
Or is it 4 or garlic and 4 of ginger?
I have never came across garlic and ginger paste combined that's all
Dan Toombs says
Hi Ryan
Many chefs have taken to blending their garlic and ginger together as most recipes call for equal amounts. Even if a recipe doesn't call for equal amounts, you can usually get away with using a garlic and ginger blend. To answer your question, it a blend of 4 tablespoons of garlic and ginger paste.
Thanks
Dan
Michael smith says
Just made this curry just now. Absolutely fantastic another new favourite cheers Dan
Dan Toombs says
Thank you Michael! Really glad you liked it.
Dan
Susie says
Hi,
Do you use tinned chopped tomatoes or chop them fresh yourself?
Thanks!
Dan Toombs says
Hi Susie
I use both. When tomatoes are in season, I use fresh. During the cold months, I find that tinned are better. Thanks for stopping by.
Dan
stuart tompkins says
this is a great curry i would say i prefer passata rather than chopped tomato gives a smother gravey
Aimee says
This recipe was truely delicious. I tweeked it slightly by adding another 400g tin of chopped tomatoes and simmering for about 2 hours...the lamb was so succulent it just melted In the mouth. I will most definitely be making this again and have added it to my list of favourites :).
Dan Toombs says
Thanks Aimee
Really glad you liked the recipe.
Dan
Sejal says
Hi dan wanted to ask you .can I use tomato passata is it same amount because they both test different ..I'm thinking to make ur lamb bhuna ghost this Sunday as my few friend coming for dinner ..also my husband love lamb then chicken .i tried so many recipe but it doesn't test like restraat style so thinking to try ur hope my husband & friend love that recipe ,..
Dan Toombs says
Hi Sejal
Sorry for the late reply. Passata will work fine. Hope the curry worked for you.
Dan
Leroy105 says
I used a 2lb beef chuck roast instead of lamb, and doubled the spice recipe.
I made this curry using 2 tins of tomato puree, 1lbs of potatoes, and five spicy green peppers. I didn't have any yogurt.
I fried the spices in the oil before adding the liquids. I filled the pot up with water to the top of the meat and potatoes.
I cooked it on low/medium for 1 hour or so, until the gravy reduced down. A bhuna usually is quite dry, but I made more just like a curry.
Everything turned out great.. This spice ratio is right on.
Dan Toombs says
Great to hear Leroy. Really glad you were able to change and also liked the recipe.
Dan
Sejal says
Hi Dan I''m thinking to follow ur recipe to make lamb curry if I use tomato Passata how much shall I use only asking because tin tomato & passata both got different flavour ...I've got friend coming tomorrow & i'm stressing out now
Dan Toombs says
Sorry for the late reply Sejal. Either will do the job. Just use the one you like best.
Thanks
Dan
Helen Grey says
Just made this for dinner. Very good indeed!
Dan Toombs says
Thanks Helen. Really glad you liked it.
Dan
Jayne says
Hi Dan
Firstly, thanks for sharing your fabulous recipe with us 🙂 I was going to be having boring old lamb chops until I spotted your recipe, so I made my curry with bone in chops. Absolutely, fabulously wonderful ... I shall be making this again and again 🙂
Dan Toombs says
Hi Jayne
Great to hear. Thank you. I'm really glad you liked the recipe.
Dan
Damara says
Really I am supposed to use 3.3 lb of tomatoes? Thanks.
Dan Toombs says
Hi Damara
I'm not sure why you think that. It is 400ml of chopped tomatoes.
Thanks,
Dan
Paul says
That's an awful lot of garlic! Getting two proper tablespoons of paste took two whole bulbs (they were small though). Does that sound right?
Dan Toombs says
Hi Paul
It's right for me. 🙂 If you are worried about any of the ingredient amounts in my recipes, just add less and then top them up if needed.
Thanks
Dan
Bruce G says
Just had a go at this , cooked it also with potatoes that I had lying around . Delicious . Thanks
Dan Toombs says
Thank you very much Bruce. Really glad you liked the recipe and thanks for stopping by.
Dan
plasterer bristol says
This sounds really nice. gonna make this for tea tonight. Thanks. Simon
Dan Toombs says
Thanks Simon,
Hope you like it.
Dan
Steve Duffy says
Thanks Dan. Great recipe. I would like to try with mustard oil as you suggest but all the mustard oils in my local Indian supermarket have a small label saying not for consumption. Any ideas?
Thanks,
Steve
Dan Toombs says
Hi Steve
Mustard oil hasn't been approved for human consumption here in the UK. The oil you find at your Asian grocer is exactly the stuff I use. People have cooked with it for hundreds of years in the subcontinent but try it at your own risk. I cook with mustard oil all the time. To be extra safe, heat it up until it is bubbling hot. Then, let it cool before using in your cooking.
Best,
Dan
Stuart says
Made this tonight for the second time. Few adjustments.
First time I made sauce without meat and added some pre-made and cooked tandoori chicken towards the end. Came out just like my local Bangladeshi restaurant.
Tonight I made it with 1.5kg of mutton chops. As they are tougher than lamb I simmered them for half an hour and reserved the poaching liquid (used this instead of water for a depth of flavour). Added them after the tomatoes and spices.
Have to say this is a truly authentic recipe and the two ingredients that are absolutely vital to this are the mustard oil and the black cardamom.
Only other change is to replace chilli powder with Kashmiri chilli powder as the flavour is a little more consistent as is the heat level.
Dan Toombs says
Hi Stuart
Great to hear and really glad you liked it. In fact, I use Kashmiri chilli powder too to but I was getting too many people asking what it is and where they could get it. I couldn't keep up. 🙂
Cheers,
Dan
Sam AW says
Cooking is not a chemistry experiment. You don't need to make exact measurements.
Dan Toombs says
You've got that right Sam!!!
Dan
Gabriel says
Hey Dan, do you know the fat percentage in the yogurt which you used in this recipe? I live in Germany and shopping for yogurt can be daunting without this information.
Thanks!
Dan Toombs says
Hi Gabriel
I normally use low fat or not fat yogurt when I'm just cooking for my family. If we're entertaining, I go all out. Full fat 4%. Much better.
Cheers,
Dan
John Morrison says
Don't you find, the longer you cook your onions, the better the end result is?
Dan Toombs says
Hi John
Yep. They become sweeter with a lot more depth.
Cheers
Dan
Nikhil Choudhary says
Hey..
Dan i tried ur reciepy and omited tomatoes and yoghurt and added milk instead just ,tasted delicious
TYSM
DAN
Dan Toombs says
Thank you Nikhil. Glad you were able to change it to your liking. 🙂
Dan
Tony Jackson says
My first attempt at Indian food and it came out amazing you have a fantastic recipe. How can I make this extremely spicy using authentic spices? I would like to make this very spicy but I don't want to add anything that will untraditionally be found in Indian food .
Tony Jackson says
By the way I was skeptical of the yogurt but it came out awesome as well and not being a fan of tomatoes in my Currys I did leave it out and it came out fantastic as well. So I say again you have an awesome recipe and thank you very much!!!
Dan Toombs says
Thank you very much Tony. I'm really glad you like it. I'll keep the recipes comeing. 🙂
Dan
Dan Toombs says
Hi Tony
I like mine a bit spicier too. You can use almost any fresh chillies and/or Kashmiri chilli powder. The chillies used most often in Indian food are the green bullet chillies and bird's eye chillies.
Thanks,
Dan
Kevin says
Superb. Loved the recipe. I added some okra and it was delicious.
Dan Toombs says
Thanks Kevin. Glad you liked it. Okra sounds like a nice addition.
Dan
Mike Driedger says
Hi Dan, thanks for posting this recipe! I've made it twice now and it came out perfect the second time. I appreciate that it is an authentic recipe as well, which is what I look for in indian recipe's. The only ingredient I don't have is Mustard Oil. I tried adding mustard powder to my cooking oil. Do you think that is anywhere close to the flavor of mustard oil or does it even pay to try and substitute?
Dan Toombs says
Hi Mike
There really isn't any substitute for mustard oil. You could always use a vegetable oil or rapeseed oil. The flavour will not be the same but you should still get good results.
Thanks,
Dan
Ashleigh says
Hi there
When do you remove the whole spices? As I'm sure chewing on a mustard seed or a cardamom pod can't be too nice!
Thanks
Dan Toombs says
Hi Ashleigh
The mustard seeds are too small to remove. You won't even know they are in there. The cardamom pods usually float to the top at then end of cooking. Just spoon them out before serving. Hope this helps.
Dan
deqa says
Hi, i have 6 pounds of lamb meat is it equal or equivalent to 750g of lamb meat that recipe is calling for?
Dan Toombs says
That's a lot more. 450g = 1lb.
Dan
Paul says
Hi dan,
I can't wait to try making this curry - it looks amazing.
I have one question about the cinnamon stick. Do you put that in with the whole spices at the start and then remove it at the end?
Dan Toombs says
Hi Paul
Thanks for checking, yes that's right.
Dan
Jamie Lynch says
Hi Dan,
Having an Indian night tonight with friends and I'm attempting this recipe however, I can't get mustard oil, brown mustard seeds or black cardamom pods locally. But, ill manage as best I can.
My question for you is....can I use a slow cooker to do this recipe?
Dan Toombs says
Hi Jamie
Yes you could use a slow cooker.
Thanks
Dan
Sab says
Thanks Dan, this is one of my go to Bhuna recipes, I have made it many times for family and friends and all have loved it. I have also made it with your pre cooked lamb as I like the meat very tender. Goes great with baked onion bhajis or potato and mushroom bhaji.(or both)
You are "THE" Curry Guy....
Dan Toombs says
All really good to hear.
Thanks very much.
Dan
Steve says
Just trying this, couldn't get mustard oil or black cardamom, but while cooking tastes lovely, one question when adding water it doesn't seem to be thickening, I've left lid slightly ajar to see if that helps, only put in the first 100ml of water, been simmering now for about half an hour, tastes lovely tho, having it tomorrow so would I reheat and add yoghurt, thanks for these recipes I'm sure I will be trying a few,
Steve
Dan Toombs says
Thanks for letting me know, just add slightly less water if it’s not thick enough for you.
Dan
Steve says
@Dan Toombshad it next day and did use more water,, loved it, I'm doing again this weekend and gonna give your keema nans a go, thanks again
Dan Toombs says
Thanks very much, all good to hear.
Dan