Bhuna Gosht

Nutrition · per serving

Steps

1. 1

   In a bowl, combine the lamb with the yogurt, grated ginger, grated garlic, turmeric, Kashmiri chilli powder, and salt. Mix well so every piece is coated, then leave to marinate while you prepare the onions and spices, at least 15 minutes at room temperature. A short marinade still helps tenderise the meat and seasons it all the way through.

   500 g lamb shoulder, boneless, cut into 3 cm pieces100 g plain full-fat yogurt20 g ginger, finely grated20 g garlic, finely grated1/2 tsp ground turmeric1 tsp Kashmiri chilli powder1 tsp fine sea salt
2. 2

   Heat a wide heavy pan or sauté pan over medium heat. Add the ghee and oil, then add the sliced onions, bay leaf, cardamom, cloves, and cumin seeds. Cook for 10-12 minutes, stirring often, until the onions turn deep golden brown. This stage builds the curry's signature depth, so do not rush it; reduce the heat slightly if the onions catch before they colour evenly.

   2 tbsp ghee1 tbsp neutral oil250 g red onions, finely sliced1 bay leaf4 green cardamom pods, lightly crushed4 cloves1 tsp cumin seeds
3. 3

   Lower the heat and stir in the ground coriander, ground cumin, and Kashmiri chilli powder. Cook for 20-30 seconds just until fragrant, then add the tomato purée. Fry the tomato for 3-4 minutes, stirring constantly, until it darkens slightly and the fat begins to separate at the edges.

   2 tsp ground coriander1 tsp ground cumin1 tsp Kashmiri chilli powder120 g tomato purée
4. 4

   Add the marinated lamb and any marinade left in the bowl. Turn the heat up to medium-high and cook for 6-8 minutes, stirring frequently, until the lamb loses its raw colour and the masala thickens and clings to the meat. This is the bhuna stage: keep stirring and scraping the pan so the mixture fries rather than steams.

   500 g lamb shoulder, boneless, cut into 3 cm pieces100 g plain full-fat yogurt20 g ginger, finely grated20 g garlic, finely grated1/2 tsp ground turmeric1 tsp Kashmiri chilli powder1 tsp fine sea salt
5. 5

   Pour in the hot water and add the remaining salt. Bring to a gentle simmer, cover loosely, and cook over low heat for 18-20 minutes, stirring once or twice, until the lamb is tender and the sauce is thick, glossy, and reduced to a coating consistency rather than a loose gravy. If needed, uncover for the last few minutes to reduce further.

   150 ml hot water1/2 tsp fine sea salt
6. 6

   Turn off the heat and stir in the garam masala, most of the chopped coriander leaves, and half of the julienned ginger. Rest the curry for 5 minutes so the flavours settle and the fat rises slightly back into the masala.

   1/2 tsp garam masala15 g fresh coriander leaves, roughly chopped10 g ginger, cut into fine julienne
7. 7

   Spoon the Bhuna Gosht into warm bowls or onto a serving dish. Finish with the remaining coriander and ginger julienne for freshness and contrast, and serve hot with naan, roti, or jeera rice.

   15 g fresh coriander leaves, roughly chopped10 g ginger, cut into fine julienne

Origin & History

Bhuna Gosht is a classic North Indian and Pakistani-style meat curry built around the technique of bhunao, in which meat and spices are fried together until the masala becomes deeply concentrated. The dish is especially associated with home cooking and celebratory meals, where slow browning of onions and careful frying of the spice paste create its rich, clingy sauce.