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Bhuna Gosht

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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 and I cooked as he told me what to do. Luckily our bhuna gosht was a great success. 

 

Lamb bhuna

Homemade lamb bhuna – a real family favourite

 

This is therefore a traditional and authenticly spicy bhuna gosht. We used a lot more chilli powder but I toned it down for my written bhuna gosht recipe.

You can always adjust the recipe to your own tastes.

What is bhuna?

Bhuna is a style of cooking where you cook spices in oil first and then add the veg and 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.

Making lamb bhuna

Fry the whole spices in mustard oil for about a minute.

Making lamb bhuna

Add the chopped onions to the spiced oil and fry until translucent and soft.

Making lamb bhuna

Brown the lamb chunks with the onion mixture.

Making lamb bhuna

Add the chopped tomatoes and stir it all up.

Making lamb bhuna

Now stir in the garlic and ginger and the ground spices.

Making lamb bhuna

Cover and add a little water regularly.

Making bhuna ghosht

Stir in the yogurt just before serving.

Working ahead.

As with most curries, bhuna gosht can be made one or two days ahead of time. 

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.

 

Lamb Bhuna

All done! Dig in!

Making lamb bhuna

Hope you get a chance to try this one!

Can I use other meats besides lamb?

Yep! I have used lamb here and mutton is also very popular. 

These red meats take longer to cook than poultry. So you might like to try making your bhuna ghost, following this recipe with another meat. 

Game is also delicious cooked in this way. 

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If you like this flavoursome rabbit curry, you might like to try some of these too!

Game Pickle Curry (Game Achaar)
Pheasant Curry
Railway Lamb Curry
7 Ingredient Lamb Curry
Goan Lamb and Coconut Curry
Venison Curry

Yield: 6

How to Make Bhuna Gosht - A Spicy Lamb Curry

How to Make Bhuna Gosht - A Spicy Lamb Curry
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 tablespoons mustard oil (you could also use vegetable oil but you will lose some flavour)
  • 1 tablespoons brown mustard seeds
  • 5 green cardamom pods
  • 3 black cardamom pods
  • 1 cinnamon stick (about 3cm long)
  • A few bay leaves or Indian bay leaves. (I used the latter)
  • 750g chopped onion
  • 750g lamb leg meat - cut into bite sized pieces
  • 400ml chopped tomatoes
  • 4 tablespoons garlic and ginger paste
  • 1 tablespoon ground cumin
  • 1 teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 3 tablespoons plain yogurt
  • Salt and pepper to taste

Instructions

  1. Heat the mustard oil in a large heavy bottomed pan or wok that has a lid.
  2. When the oil is hot, add the whole spices and let them sizzle for about 40 seconds.
  3. Now add the chopped onion and fry until translucent and soft.
  4. Add the meat and brown for a couple of minutes.
  5. Pour in the chopped tomatoes and stir them in.
  6. Spoon in the ground spices and the garlic and ginger paste.
  7. Add about 100ml of water and cover to simmer for about five minutes.
  8. The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.
  9. When the lamb chunks are tender, stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.
  10. Season with salt and pepper to taste.
  11. You might like to sprinkle just a bit more garam masala over the top just before serving,

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 I hope you enjoy this bhuna gosht recipe. If you do try it, please leave a comment. I’d love to hear from you. 

 

Sab

Saturday 3rd of September 2022

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

Sunday 4th of September 2022

All really good to hear. Thanks very much. Dan

Jamie Lynch

Saturday 26th of September 2020

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

Sunday 27th of September 2020

Hi Jamie Yes you could use a slow cooker. Thanks Dan

Paul

Wednesday 23rd of September 2020

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

Friday 25th of September 2020

Hi Paul Thanks for checking, yes that's right. Dan

deqa

Tuesday 21st of November 2017

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

Monday 5th of February 2018

That's a lot more. 450g = 1lb.

Dan

Ashleigh

Wednesday 5th of July 2017

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

Saturday 8th of July 2017

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

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