Bhuna Gosht
Slow-cooked lamb with aromatic spices, reduced to a dry, deeply flavored curry. The meat becomes tender as onions caramelize and spices perfume the sauce.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb lamb shoulder or leg, cut into 1.5-inch chunks
- 3 medium onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ¾ tsp red chili powder
- 2 medium tomatoes, diced
- ¼ cup yogurt (plain)
- 3 tbsp olive oil
Instructions
- 1
Pat lamb dry with paper towels. Season generously with salt and pepper.
- 2
Heat oil in a heavy-bottomed 5-quart pot over medium-high until shimmering, ~90 seconds.
- 3
Working in batches, sear lamb 2-3 minutes per side without stirring until golden brown.
- 4
Transfer all lamb to a plate. Reduce heat to medium.
- 5
Add onions to the same pot, scraping up browned bits. Cook 8-10 minutes until deeply golden.
- 6
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 7
Add coriander, cumin, turmeric, and chili powder. Stir constantly for 30 seconds.
- 8
Add tomatoes and yogurt. Stir well to combine, breaking up tomato pieces.
- 9
Return lamb to the pot. Stir to coat, then reduce heat to medium-low.
- 10
Cover and simmer 25-30 minutes, stirring every 8 minutes, until lamb is very tender.
- 11
Uncover and increase heat to medium. Cook 3-5 minutes until sauce reduces to a thick, clingy glaze.
- 12
Taste and adjust salt and spice. Serve hot with rice or naan.
Tools you’ll need
- 5-quart heavy-bottomed pot with lid
- paper towels
- wooden spoon
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