Lamb Bhuna

Name: Lamb Bhuna
Total time: 2 h 8 min
Yield: 4 servings
Cuisine: indian
Ingredients: 900 g Lamb shoulder, boneless, cut into 4 cm chunks; 60 ml Vegetable oil; 4 piece Cardamom pods; 1 piece Cassia bark, about 5 cm; 3 piece Cloves; 1 tsp Cumin seeds; 3 piece Onion; 6 clove Garlic clove; 4 piece tomatoes; 15 g Coriander leaves; 40 g Fresh ginger; 2 tsp Ground cumin; 2 tsp Ground coriander; 1 tsp Chilli powder; 1 tsp Turmeric; 1.5 tsp Salt; 100 ml Water; 1 tsp Garam masala

2 hr 31 min · 1 hr 36 min active · makes ~1.55 kg · Medium · Indian

A deeply spiced, slow-cooked lamb curry with very little sauce — the point of a bhuna is concentration. Chunks of lamb shoulder simmer down with tomatoes, onions, and a full arsenal of whole and ground spices until the gravy thickens and clings to the meat. The result is rich, fragrant, and intensely savoury, with the thickened sauce coating the lamb.

Lamb Bhuna

TOTAL TIME

2 hr 31 min

ACTIVE TIME

1 hr 36 min

QUANTITY

~1.55 kg

DIFFICULTY

Medium

CUISINE

Indian

Who’s eating

Ingredients0/18

Tools0/6

Ingredients

0/18 gathered · 4 servings

boneless, cut into 4 cm chunks900g

60ml

4piece

about 5 cm1piece

3piece

1tsp

3piece

6clove

4piece

15g

40g

2tsp

1tsp

1.5tsp

100ml

1tsp

#	Quantity	Notes	State
1	900g	boneless, cut into 4 cm chunks	—
2	60ml	—	—
3	4piece	—	—
4	1piece	about 5 cm	—
5	3piece	—	—
6	1tsp	—	—
7	3piece	—	—
8	6clove	—	—
9	4piece	—	—
10	15g	—	—
11	40g	—	—
12	2tsp	—	—
13	2tsp	—	—
14	1tsp	—	—
15	1tsp	—	—
16	1.5tsp	—	—
17	100ml	—	—
18	1tsp	—	—

Tools

8 items

Serveware

1 item

Hygiene

Wash your hands after the raw lamb shoulder and lamb.

Procedure

43 steps

1 of 43

Pat-dry the lamb shoulder

Lamb shoulder · 900 g

⏱ 1 min

ResultPatted-dry lamb chunksused in step 26

2 of 43

Wash your hands with soap — you've been handling raw lamb shoulder

⏱ 30s

3 of 43

Heat the vegetable oil

Vegetable oil · 60 ml

medium-high heat

⏱ 1 min

ResultHot oil

4 of 43

Crush the 4 cardamom pods

Cardamom pods · 4 piece

⏱ 1 min

ResultCrushed cardamom podsused in step 6

5 of 43

Add the cassia bark to the pan

Cassia bark · 1 piece

⏱ 15s

ResultHot oil and cassia bark

6 of 43

Add the crushed cardamom pods to the pan

Crushed cardamom pods · step 4

⏱ 15s

ResultCardamom pod and cassia bark mixture

7 of 43

Add the 3 cloves to the pan

Cloves · 3 piece

⏱ 15s

ResultClove and cardamom pod mixture

8 of 43

Add cumin seeds

Cumin seeds · 1 tsp

⏱ 15s

ResultCumin seed and clove mixture

9 of 43

Fry the cumin seed and clove mixture

Look for

stirring, until fragrant

medium-high heat

⏱ 1 min

ResultCumin seed and clove mixture

10 of 43

Slice the 3 onions on the chopping board

Onion · 3 piece

⏱ 2 min

ResultSliced onions

11 of 43

Add the sliced onions to the pan

Sliced onions · step 10

⏱ 15s

ResultFried cumin seeds and sliced onions

12 of 43

Fry the fried cumin seeds and sliced onions

Look for

stirring occasionally, until deep golden brown and beginning to crisp at the edges

medium heat

⏱ 23 min

ResultDeep golden onions

13 of 43

Grate the 6 garlic cloves on the chopping board

Garlic clove · 6 clove

⏱ 1 min

ResultGrated garlic

14 of 43

Add the grated garlic to the pan

Grated garlic · step 13

⏱ 15s

ResultGarlic clove and onion mixture

15 of 43

Chop the 4 tomatoes on the chopping board

Tomatoes · 4 piece

⏱ 2 min

ResultChopped tomatoesused in step 27

16 of 43

Chop coriander leaves on the chopping board

Coriander leaves · 15 g

⏱ 1 min

ResultChopped coriander leavesused in step 43

17 of 43

Rinse the fresh ginger

under cold running water

Fresh ginger · 40 g

⏱ 30s

ResultRinsed fresh ginger

18 of 43

Grate the rinsed fresh ginger on the chopping board

Rinsed fresh ginger · step 17

⏱ 1 min

ResultGrated ginger

19 of 43

Add the grated ginger to the pan

Grated ginger · step 18

⏱ 15s

ResultGarlic and ginger paste

20 of 43

Fry the garlic and ginger paste

Look for

stirring, until the raw smell disappears

medium heat

⏱ 2 min

ResultFragrant aromatics

21 of 43

Add the ground cumin, ground coriander, chilli powder and turmeric to the pan

Ground cumin · 2 tspGround coriander · 2 tspChilli powder · 1 tspTurmeric · 1 tsp

⏱ 1 min

ResultSpiced aromatics

22 of 43

Fry the fresh ginger and garlic clove mixture

Look for

until they coat the onions and oil begins to separate at the edges — stirring well, until oil begins to separate at the edges

medium heat

⏱ 2 min

ResultSpice-coated onion base

23 of 43

Sear the patted-dry lamb chunks

Look for

turning occasionally, until browned all over

Patted-dry lamb chunks · step 1

high heat

⏱ 7 min

ResultSeared lamb shoulder

24 of 43

Add the chopped tomatoes to the pan

Chopped tomatoes · step 15

⏱ 15s

ResultLamb and tomato curry

25 of 43

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

26 of 43

Add salt

Salt · 1.5 tsp

⏱ 15s

ResultSeasoned lamb and tomato curry

27 of 43

Stir the seasoned lamb and tomato curry

⏱ 30s

ResultLamb with tomatoes

28 of 43

Simmer the lamb with tomatoes

Look for

until the tomatoes break down completely and oil separates at the edges — stirring occasionally, until tomatoes break down completely and oil separates at the edges

medium-high heat

⏱ 11 min

ResultLamb with broken-down tomatoes

29 of 43

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

30 of 43

Add the water to the pan

Water · 100 ml

⏱ 15s

ResultLamb braising liquid

31 of 43

Stir the lamb braising liquid

⏱ 30s

ResultLamb braising

32 of 43

Cover the lamb braising with the lid

partially cover

⏱ 15s

ResultCovered braising lamb

33 of 43

Simmer the covered braising lamb

Look for

until the lamb is tender and yields easily when pressed — stirring occasionally, until lamb is tender and yields easily when pressed

low heat

⏱ 55 min

ResultBraised lamb

34 of 43

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

35 of 43

Add the garam masala to the pan

Garam masala · 1 tsp

⏱ 15s

ResultSpiced braised lamb

36 of 43

Simmer the spiced braised lamb

Look for

until the sauce is thick and clings to the meat with very little moisture remaining — uncovered, until sauce is thick and clings to the meat with very little moisture remaining

medium-high heat

⏱ 7 min

ResultReduced bhuna

37 of 43

Wash your hands with soap — you've been handling raw lamb

⏱ 30s

38 of 43

Taste the reduced bhuna

adjust salt if needed

⏱ 30s

ResultTasted bhuna

39 of 43

Transfer the tasted bhuna from the large heavy pan into the serving dish

Tasted bhuna · step 41

⏱ 30s

ResultTasted bhuna

40 of 43

Scatter the chopped coriander leaves over the tasted bhuna

Chopped coriander leaves · step 16

⏱ 30s

ResultLamb Bhuna

Total Time2 hr 31 min

#	Product	Tool	Action
1	900 g		Pat-dry the lamb shoulder⏱ 1 minResultPatted-dry lamb chunksused in step 26
2	—	—	Wash your hands with soap — you've been handling raw lamb shoulder⏱ 30s
3	60 ml	medium-high heat	Heat the vegetable oil⏱ 1 minResultHot oil
4	4 piece		Crush the 4 cardamom pods⏱ 1 minResultCrushed cardamom podsused in step 6
5	1 piece		Add the cassia bark to the pan⏱ 15sResultHot oil and cassia bark
6	Crushed cardamom pods4 piecestep 4		Add the crushed cardamom pods to the pan⏱ 15sResultCardamom pod and cassia bark mixture
7	3 piece		Add the 3 cloves to the pan⏱ 15sResultClove and cardamom pod mixture
8	1 tsp		Add cumin seeds⏱ 15sResultCumin seed and clove mixture
9	—	medium-high heat	Fry the cumin seed and clove mixtureLook forstirring, until fragrant⏱ 1 minResultCumin seed and clove mixture
10	3 piece		Slice the 3 onions on the chopping board⏱ 2 minResultSliced onions
11	Sliced onionsstep 10		Add the sliced onions to the pan⏱ 15sResultFried cumin seeds and sliced onions
12	—	medium heat	Fry the fried cumin seeds and sliced onionsLook forstirring occasionally, until deep golden brown and beginning to crisp at the edges⏱ 23 minResultDeep golden onions
13	6 clove		Grate the 6 garlic cloves on the chopping board⏱ 1 minResultGrated garlic
14	Grated garlicstep 13		Add the grated garlic to the pan⏱ 15sResultGarlic clove and onion mixture
15	4 piece		Chop the 4 tomatoes on the chopping board⏱ 2 minResultChopped tomatoesused in step 27
16	15 g		Chop coriander leaves on the chopping board⏱ 1 minResultChopped coriander leavesused in step 43
17	40 g	—	Rinse the fresh ginger → under cold running water⏱ 30sResultRinsed fresh ginger
18	Rinsed fresh gingerstep 17		Grate the rinsed fresh ginger on the chopping board⏱ 1 minResultGrated ginger
19	Grated gingerstep 18		Add the grated ginger to the pan⏱ 15sResultGarlic and ginger paste
20	—	medium heat	Fry the garlic and ginger pasteLook forstirring, until the raw smell disappears⏱ 2 minResultFragrant aromatics
21	2 tsp		Add the ground cumin, ground coriander, chilli powder and turmeric to the pan⏱ 1 minResultSpiced aromatics
	2 tsp
	1 tsp
	1 tsp
22	—	medium heat	Fry the fresh ginger and garlic clove mixtureLook foruntil they coat the onions and oil begins to separate at the edges — stirring well, until oil begins to separate at the edges⏱ 2 minResultSpice-coated onion base
23	Patted-dry lamb chunksstep 1	high heat	Sear the patted-dry lamb chunksLook forturning occasionally, until browned all over⏱ 7 minResultSeared lamb shoulder
24	Chopped tomatoesstep 15		Add the chopped tomatoes to the pan⏱ 15sResultLamb and tomato curry
25	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
26	1.5 tsp		Add salt⏱ 15sResultSeasoned lamb and tomato curry
27	—		Stir the seasoned lamb and tomato curry⏱ 30sResultLamb with tomatoes
28	—	medium-high heat	Simmer the lamb with tomatoesLook foruntil the tomatoes break down completely and oil separates at the edges — stirring occasionally, until tomatoes break down completely and oil separates at the edges⏱ 11 minResultLamb with broken-down tomatoes
29	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
30	100 ml		Add the water to the pan⏱ 15sResultLamb braising liquid
31	—		Stir the lamb braising liquid⏱ 30sResultLamb braising
32	—		Cover the lamb braising with the lid → partially cover⏱ 15sResultCovered braising lamb
33	—	low heat	Simmer the covered braising lambLook foruntil the lamb is tender and yields easily when pressed — stirring occasionally, until lamb is tender and yields easily when pressed⏱ 55 minResultBraised lamb
34	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
35	1 tsp		Add the garam masala to the pan⏱ 15sResultSpiced braised lamb
36	—	medium-high heat	Simmer the spiced braised lambLook foruntil the sauce is thick and clings to the meat with very little moisture remaining — uncovered, until sauce is thick and clings to the meat with very little moisture remaining⏱ 7 minResultReduced bhuna
37	—	—	Wash your hands with soap — you've been handling raw lamb⏱ 30s
38	—		Taste the reduced bhuna → adjust salt if needed⏱ 30sResultTasted bhuna
39	Tasted bhunastep 41		Transfer the tasted bhuna from the large heavy pan into the serving dish⏱ 30sResultTasted bhuna
40	Chopped coriander leavesstep 16		Scatter the chopped coriander leaves over the tasted bhuna⏱ 30sResultLamb Bhuna
Total Time			2 hr 31 min

Nutrition

per serving

Estimated · pre-cooking · 89% ingredients covered

Nutrient	Per serving
	659kcal
	47g
	45g
	14g
	16g
	4g
	3g
	1,054mg

Ingredients0/18

Tools0/6

indian · Recipe

Lamb Bhuna

HygieneWash your hands after the raw lamb shoulder and lamb.

Serves4

Total2 hr 31 min

LevelMedium

Ingredients

Lamb shoulder, boneless, cut into 4 cm chunks900 g
Vegetable oil60 ml
Cardamom pods4 piece
Cassia bark, about 5 cm1 piece
Cloves3 piece
Cumin seeds1 tsp
Onion3 piece
Garlic clove6 clove
Tomatoes4 piece
Coriander leaves15 g
Fresh ginger40 g
Ground cumin2 tsp
Ground coriander2 tsp
Chilli powder1 tsp
Turmeric1 tsp
Salt1.5 tsp
Water100 ml
Garam masala1 tsp

Tools

SpoonPestle and mortarChef's knifeBox graterLarge heavy panKitchen paperMortar pestleLid

Method

Pat-dry the lamb shoulder

Result · Patted-dry lamb chunks · used in step 26

1 minKitchen paperLamb shoulder · 900 g

Heat the vegetable oil

medium-high heat1 minLarge heavy panVegetable oil · 60 ml

Crush the 4 cardamom pods

Result · Crushed cardamom pods · used in step 6

1 minMortar pestleCardamom pods · 4 piece

Add the cassia bark to the pan

15sLarge heavy panCassia bark · 1 piece

Add the crushed cardamom pods to the pan

15sLarge heavy panCrushed cardamom pods · step 4 · 4 piece

Add the 3 cloves to the pan

15sLarge heavy panCloves · 3 piece

Add cumin seeds

15sLarge heavy panCumin seeds · 1 tsp

Fry the cumin seed and clove mixtureLook forstirring, until fragrant

medium-high heat1 minLarge heavy pan

Slice the 3 onions on the chopping board

2 minChefs knifeOnion · 3 piece

Add the sliced onions to the pan

15sLarge heavy panSliced onions · step 10

Fry the fried cumin seeds and sliced onionsLook forstirring occasionally, until deep golden brown and beginning to crisp at the edges

medium heat23 minLarge heavy pan

Grate the 6 garlic cloves on the chopping board

1 minBox graterGarlic clove · 6 clove

Add the grated garlic to the pan

15sLarge heavy panGrated garlic · step 13

Chop the 4 tomatoes on the chopping board

Result · Chopped tomatoes · used in step 27

2 minChefs knifeTomatoes · 4 piece

Chop coriander leaves on the chopping board

Result · Chopped coriander leaves · used in step 43

1 minChefs knifeCoriander leaves · 15 g

Rinse the fresh ginger → under cold running water

30sFresh ginger · 40 g

Grate the rinsed fresh ginger on the chopping board

1 minBox graterRinsed fresh ginger · step 17

Add the grated ginger to the pan

15sLarge heavy panGrated ginger · step 18

Fry the garlic and ginger pasteLook forstirring, until the raw smell disappears

medium heat2 minLarge heavy pan

Add the ground cumin, ground coriander, chilli powder and turmeric to the pan

1 minLarge heavy panGround cumin · 2 tspGround coriander · 2 tspChilli powder · 1 tspTurmeric · 1 tsp

Fry the fresh ginger and garlic clove mixtureLook foruntil they coat the onions and oil begins to separate at the edges — stirring well, until oil begins to separate at the edges

medium heat2 minLarge heavy pan

Sear the patted-dry lamb chunksLook forturning occasionally, until browned all over

high heat7 minLarge heavy panPatted-dry lamb chunks · step 1

Add the chopped tomatoes to the pan

15sLarge heavy panChopped tomatoes · step 15

Add salt

15sLarge heavy panSalt · 1.5 tsp

Stir the seasoned lamb and tomato curry

30sSpoon

Simmer the lamb with tomatoesLook foruntil the tomatoes break down completely and oil separates at the edges — stirring occasionally, until tomatoes break down completely and oil separates at the edges

medium-high heat11 minLarge heavy pan

Add the water to the pan

15sLarge heavy panWater · 100 ml

Stir the lamb braising liquid

30sSpoon

Cover the lamb braising with the lid → partially cover

15sLid

Simmer the covered braising lambLook foruntil the lamb is tender and yields easily when pressed — stirring occasionally, until lamb is tender and yields easily when pressed

low heat55 minLarge heavy pan

Add the garam masala to the pan

15sLarge heavy panGaram masala · 1 tsp

Simmer the spiced braised lambLook foruntil the sauce is thick and clings to the meat with very little moisture remaining — uncovered, until sauce is thick and clings to the meat with very little moisture remaining

medium-high heat7 minLarge heavy pan

Taste the reduced bhuna → adjust salt if needed

30sSpoon

Transfer the tasted bhuna from the large heavy pan into the serving dish

30sSpoonTasted bhuna · step 41

Scatter the chopped coriander leaves over the tasted bhuna

Result · Lamb Bhuna

30sServing dishChopped coriander leaves · step 16

Printed 3 September 2026