# Bhuna Gosht

This recipe guides you to make a Bhuna Gosht that tastes like it's from your favorite Desi restaurant, perfect to mop up with your favorite garlic naan.

- Total time: 130 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Heat some oil in a pan.
2. Add whole spices and cook on medium heat for a few seconds until the aroma is released.
3. Add fresh ginger, garlic, and chilies.
4. Cook the ginger, garlic and chillies off for a few minutes.
5. Add a lot of sliced onions and some salt.
6. Cook the onions on a medium-low heat until they are deep golden brown, which will take some time.
7. Add lamb pieces (on the bone is best, but boneless can be used if preferred).
8. Cook the lamb on a high heat, stirring continuously for about 8 minutes.
9. Add diced tomatoes and 1 cup of fresh coriander.
10. Stir the ingredients through and continue cooking on a high heat for 2 more minutes.
11. Cover and simmer for about 1 hour.
12. Uncover the pan.
13. Turn up the heat and cook as the lamb starts to release its juices and dry.
14. Add 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.
15. Add 2 heaped tbsp of Greek yogurt and continue to cook off until the oil separates from the meat.
16. Add the rest of the fresh coriander and as much water as desired for thickness; at least 250ml.
17. Stir everything together and bring to a boil.
18. Let it boil for 5 minutes.
19. Cover and simmer until the lamb is fall-apart tender (about 1 hour).
20. Give a final stir.
21. Garnish with ginger juliennes, fresh coriander, and freshly sliced chilies.

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdPkUbNW/
- Recipe page: https://www.cliprecipe.com/recipe/417c6e50-a326-46db-a3a4-24dcda730b61
- Extracted: 2025-07-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt