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Bhuna Gosht Spiced Lamb Recipe
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Bhuna Gosht Spiced Lamb Recipe
Bhuna Gosht is a popular Indian and Pakistani dish that translates to 'fried meat'. This Bhuna Gosht Spiced Lamb Recipe is a flavorful and aromatic curry made with tender lamb pieces cooked in a rich and spicy tomato-based sauce, flavored with a blend of warming spices, including cumin, coriander, and cayenne pepper. The dish is slow-cooked to perfection, resulting in a tender and juicy texture that falls apart easily. This recipe is perfect for special occasions or cozy nights in with family and friends.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
1 pound
Lamb shoulder or leg
350 Calories
2 tablespoons
Ghee or vegetable oil
190 Calories
1 large
Onion
45 Calories
2 inches
Ginger
10 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Cumin seeds
10 Calories
1 teaspoon
Coriander powder
10 Calories
1/2 teaspoon
Cayenne pepper
5 Calories
1/2 teaspoon
Turmeric powder
5 Calories
1 teaspoon
Salt
5 Calories
1/2 teaspoon
Black pepper
5 Calories
1 can (14 oz)
Tomato puree
120 Calories
1 cup
Beef broth
100 Calories
1/2 cup
Yogurt
50 Calories
1/4 cup
Fresh cilantro
20 Calories
Step-by-Step Instructions
1
Heat the ghee or oil in a large Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the onion and cook until it's lightly browned, about 5 minutes.
2
Add the ginger and garlic and cook for another minute, stirring constantly. Add the lamb pieces and cook until they're browned on all sides, about 5-7 minutes.
3
Add the coriander powder, cayenne pepper, turmeric powder, salt, and black pepper to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4
Add the tomato puree and beef broth to the pot, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
5
Stir in the yogurt and cook for another 10-15 minutes, or until the sauce has thickened slightly. Taste and adjust the seasoning, if needed.
6
Serve the curry hot, garnished with fresh cilantro and accompanied by naan bread or basmati rice.
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Where cooking meets life and technology.
© 2025 Cooklaif