For an even richer flavor, marinate the lamb chops in a mixture of yogurt, ginger-garlic paste, and a pinch of garam masala for at least 2 hours before cooking. Adjust the amount of chili powder to your preferred level of spiciness. Garnish with a dollop of fresh cream or a squeeze of lemon juice for added brightness.
Bhuna Gosht
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS27
Embark on a culinary journey with Bhuna Gosht, a tantalizing Indian curry where succulent lamb is slow-cooked in a symphony of aromatic spices. The 'bhuna' technique, involving meticulous pan-frying, coaxes out the meat's inherent flavors, resulting in a deeply rich and unforgettable dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol90 mg
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Fiber4 g
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Protein26 g
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Saturated Fat10 g
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Sodium90 mg
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Sugar9 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the oil in a large skillet over medium heat. Add the green cardamom pods, black cardamom pod, bay leaves, and cinnamon stick, frying until fragrant. Introduce the sliced onions, minced garlic, and julienned ginger. Reduce the heat to low and cook until the onions achieve a deep golden brown hue, about 15-20 minutes. Season generously with the red chili powder, turmeric, cumin, and salt. Incorporate the pureed tomatoes and continue cooking until the oil begins to separate from the gravy, approximately 5 minutes.
02
StepNestle the lamb chops into the skillet, nestled within the spice-infused mixture. Increase the heat to medium-low. Cook, stirring occasionally, until the lamb is partially cooked and a delectable glaze forms on the exterior, approximately 20 minutes. Sprinkle the water over the mixture.
03
StepCover the skillet and continue cooking until the lamb is exceptionally tender, approximately 15-20 minutes. Remove the cover, introducing the halved green chile peppers and fresh cilantro leaves. Elevate the heat to high and cook for an additional 3-5 minutes, allowing the flavors to meld harmoniously.
04
StepServe hot and enjoy!
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RECIPE REVIEWS
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Please Rate
Dewayne Schultz
Jun 27, 2025A bit time-consuming, but totally worth the effort.
Georgette Keebler
Jun 22, 2025I found that using a heavy-bottomed pot helped prevent the sauce from sticking.
Justyn Wunsch
Jun 10, 2025This recipe is amazing! The lamb was so tender and flavorful.
Everett Klocko
May 28, 2025Great recipe! Easy to follow and delicious results.
Kayden Bartell
May 22, 2025Next time, I might try adding a touch of garam masala at the end.
Addison Tillman
May 16, 2025My family loved this dish! Will definitely make it again.
Alexandra Dickinson
Apr 20, 2025The 'bhuna' technique really makes a difference. The flavors are so deep and complex.
Emilia Metz
Mar 27, 2025I added a tablespoon of ginger-garlic paste to the marinade, and it was even better!
Marilyne Bechtelar
Mar 21, 2025Be careful not to burn the spices while frying them in the oil.
Arlene Willms
Mar 16, 2025The aroma while this is cooking is incredible!