Entree: Pakistan – Punjab – بھنا گوشت ➤ Bhuna Gosht (Slow-seared spiced meat cooked down until the spices and tomatoes cling to tender pieces creating a thick aromatic gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large onions, thinly sliced (about 340 g)
- 2 tbsp (30 g) ginger-garlic paste
- 3 medium tomatoes, chopped (about 340 g) or 1 cup (240 ml) tomato puree
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1–2 tsp (5–10 g) red chili powder, adjust to heat preference
- 1 tsp (5 g) garam masala
- 4 green cardamom pods, lightly crushed
- 1 bay leaf
- 1 small cinnamon stick
- 1/4 tsp (1 g) ground black pepper
- 1/2 cup (120 g) plain yogurt, beaten (optional, for richness)
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1–2 tbsp (15–30 ml) lemon juice (optional)

Instructions

1. Heat 3 tbsp (45 ml) oil or ghee in a heavy-bottomed pan over medium-high heat. Add sliced onions and cook, stirring often, until deep golden brown and caramelized, about 15–20 minutes. Remove half the onions and set aside for garnish if desired.
2. Add cardamom, bay leaf and cinnamon to the remaining onions in the pan and sauté 1 minute until fragrant. Stir in ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.
3. Add ground coriander, cumin, turmeric and red chili powder; fry the spices briefly until they bloom in the oil, about 1 minute. Add chopped tomatoes or tomato puree and cook until the mixture thickens and oil begins to separate, about 8–10 minutes.
4. Increase heat to high, add the lamb pieces and sear, stirring, for 5–7 minutes until the meat is well coated and begins to brown on the edges.
5. Reduce heat to medium-low, stir in beaten yogurt if using, add 1/2 cup (120 ml) water, cover and simmer gently until the lamb is tender, about 40–50 minutes. Stir periodically to prevent sticking and break down any loose tomato bits so the sauce clings to the meat.
6. When the meat is tender and the sauce has thickened to coat the lamb pieces, stir in garam masala, ground black pepper and lemon juice if using. Cook uncovered 2–3 minutes more, then adjust salt to taste.
7. Garnish with reserved fried onions and chopped cilantro. Serve hot with naan, roti, or steamed rice.