Bhuna Gosht

130 mins
Serves 1
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Directions

  1. 1Heat some oil in a pan.
  2. 2Heat some oil in a pan.
  3. 3Heat some oil in a pan.
  4. 4Add whole spices and cook on medium heat for a few seconds until the aroma is released.
  5. 5Add whole spices and cook on medium heat for a few seconds until the aroma is released.
  6. 6Add whole spices and cook on medium heat for a few seconds until the aroma is released.
  7. 7Add fresh ginger, garlic, and chilies.
  8. 8Add fresh ginger, garlic, and chilies.
  9. 9Add fresh ginger, garlic, and chilies.
  10. 10Cook the ginger, garlic and chillies off for a few minutes.
  11. 11Cook the ginger, garlic and chillies off for a few minutes.
  12. 12Cook the ginger, garlic and chillies off for a few minutes.
  13. 13Add a lot of sliced onions and some salt.
  14. 14Add a lot of sliced onions and some salt.
  15. 15Add a lot of sliced onions and some salt.
  16. 16Cook the onions on a medium-low heat until they are deep golden brown, which will take some time.
  17. 17Cook the onions on a medium-low heat until they are deep golden brown, which will take some time.
  18. 18Cook the onions on a medium-low heat until they are deep golden brown, which will take some time.
  19. 19Add lamb pieces (on the bone is best, but boneless can be used if preferred).
  20. 20Add lamb pieces (on the bone is best, but boneless can be used if preferred).
  21. 21Add lamb pieces (on the bone is best, but boneless can be used if preferred).
  22. 22Cook the lamb on a high heat, stirring continuously for about 8 minutes.
  23. 23Cook the lamb on a high heat, stirring continuously for about 8 minutes.
  24. 24Cook the lamb on a high heat, stirring continuously for about 8 minutes.
  25. 25Add diced tomatoes and 1 cup of fresh coriander.
  26. 26Add diced tomatoes and 1 cup of fresh coriander.
  27. 27Add diced tomatoes and 1 cup of fresh coriander.
  28. 28Stir the ingredients through and continue cooking on a high heat for 2 more minutes.
  29. 29Stir the ingredients through and continue cooking on a high heat for 2 more minutes.
  30. 30Stir the ingredients through and continue cooking on a high heat for 2 more minutes.
  31. 31Cover and simmer for about 1 hour.
  32. 32Cover and simmer for about 1 hour.
  33. 33Cover and simmer for about 1 hour.
  34. 34Uncover the pan.
  35. 35Uncover the pan.
  36. 36Uncover the pan.
  37. 37Turn up the heat and cook as the lamb starts to release its juices and dry.
  38. 38Turn up the heat and cook as the lamb starts to release its juices and dry.
  39. 39Turn up the heat and cook as the lamb starts to release its juices and dry.
  40. 40Add garam masala, butter (or ghee), and other spices, then cook off the spices on a medium-high heat until the oil separates from the meat.
  41. 41Add garam masala, butter (or ghee), and other spices, then cook off the spices on a medium-high heat until the oil separates from the meat.
  42. 42Add garam masala, butter (or ghee), and other spices, then cook off the spices on a medium-high heat until the oil separates from the meat.
  43. 43Add 2 heaped tbsp of Greek yogurt and continue to cook off until the oil separates from the meat.
  44. 44Add 2 heaped tbsp of Greek yogurt and continue to cook off until the oil separates from the meat.
  45. 45Add 2 heaped tbsp of Greek yogurt and continue to cook off until the oil separates from the meat.
  46. 46Add the rest of the fresh coriander and as much water as desired for thickness; at least 250ml.
  47. 47Add the rest of the fresh coriander and as much water as desired for thickness; at least 250ml.
  48. 48Add the rest of the fresh coriander and as much water as desired for thickness; at least 250ml.
  49. 49Stir everything together and bring to a boil.
  50. 50Stir everything together and bring to a boil.
  51. 51Stir everything together and bring to a boil.
  52. 52Let it boil for 5 minutes.
  53. 53Let it boil for 5 minutes.
  54. 54Let it boil for 5 minutes.
  55. 55Cover and simmer until the lamb is fall-apart tender (about 1 hour).
  56. 56Cover and simmer until the lamb is fall-apart tender (about 1 hour).
  57. 57Cover and simmer until the lamb is fall-apart tender (about 1 hour).
  58. 58Give a final stir.
  59. 59Give a final stir.
  60. 60Give a final stir.
  61. 61Garnish with ginger juliennes, fresh coriander, and freshly sliced chilies.
  62. 62Garnish with ginger juliennes, fresh coriander, and freshly sliced chilies.
  63. 63Garnish with ginger juliennes, fresh coriander, and freshly sliced chilies.

Ingredients

  • 1 kg lamb on the bone
  • 1 kg lamb on the bone
  • 1 kg lamb on the bone
  • 0.25 measuring cup Oil
  • 0.25 measuring cup Oil
  • 0.25 measuring cup Oil
  • 3 large or 4 medium onions
  • 3 large or 4 medium onions
  • 3 large or 4 medium onions
  • 1 bulb garlic crushed
  • 1 bulb garlic crushed
  • 1 bulb garlic crushed
  • 3 inch big piece ginger grated
  • 3 inch big piece ginger grated
  • 3 inch big piece ginger grated
  • to taste Green chillies
  • to taste Green chillies
  • to taste Green chillies
  • 6 small bay leaves
  • 6 small bay leaves
  • 6 small bay leaves
  • 2 inch cinnamon sticks
  • 2 inch cinnamon sticks
  • 2 inch cinnamon sticks
  • 6 clove
  • 6 clove
  • 6 clove
  • 8 green cardamoms
  • 8 green cardamoms
  • 8 green cardamoms
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 1 tsp cumin seeds
  • 2.5 tsp or to taste salt
  • 2.5 tsp or to taste salt
  • 2.5 tsp or to taste salt
  • 1 medium tomato diced
  • 1 medium tomato diced
  • 1 medium tomato diced
  • 2 measuring cups fresh coriander chopped
  • 2 measuring cups fresh coriander chopped
  • 2 measuring cups fresh coriander chopped
  • 2 tbsp bassar masala or a good curry powder
  • 2 tbsp bassar masala or a good curry powder
  • 2 tbsp bassar masala or a good curry powder
  • 1.5 tsp fresh ground coriander powder
  • 1.5 tsp fresh ground coriander powder
  • 1.5 tsp fresh ground coriander powder
  • 1.5 tsp fresh ground cumin powder
  • 1.5 tsp fresh ground cumin powder
  • 1.5 tsp fresh ground cumin powder
  • 1 tsp fresh ground black pepper
  • 1 tsp fresh ground black pepper
  • 1 tsp fresh ground black pepper
  • 2 tsp kashmiri chilli powder
  • 2 tsp kashmiri chilli powder
  • 2 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 4 tbsp butter or ghee
  • 4 tbsp butter or ghee
  • 4 tbsp butter or ghee
  • 2 heaped tbsp Greek yoghurt
  • 2 heaped tbsp Greek yoghurt
  • 2 heaped tbsp Greek yoghurt
  • Ginger juliennes
  • Ginger juliennes
  • Ginger juliennes
  • fresh coriander
  • fresh coriander
  • fresh coriander
  • sliced fresh chillies
  • sliced fresh chillies
  • sliced fresh chillies

Equipment

pan

Tips

  • To stop the yoghurt splitting, mix in a little of the curry sauce with the yoghurt before adding to the curry.
  • Stir the curry frequently and add splashes of water if it starts sticking.
  • The oil is important, you can always remove it after cooking if you wish.
  • The final cooking stage is done when the oil separates from the meat and you can no longer smell raw spices.
  • Cook on a high heat for a few minutes while adding the lamb.
  • This curry is perfect to mop up with your favorite garlic naan and will have you licking your fingers.
  • Once you learn these simple steps of making a good curry, you will be making them all the time.
  • Ensure the lamb is fall-apart tender before serving.
  • Serve with hot naan or rice.
  • You can use boneless lamb if you want to, but on the bone is best for this recipe.
  • Make sure to cook off the spices beautifully until the oil separates from the meat in the cooking off stage of the curry, this stage is very important for a really good curry.
  • You should stir continuously and add splashes of water if it starts sticking in the cooking off stage of the curry.
  • You shouldn't be able to smell the raw spices at the end of the cooking off stage of the curry.