Entree: United Kingdom – British Indian Cuisine – Lamb Bhuna (Thick, richly spiced pan-reduced lamb curry with caramelized onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder or leg, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large (about 400 g) onions, sliced thin
- 1 tbsp (15 g) ginger-garlic paste or 1 tbsp each fresh minced ginger and garlic combined
- 2 medium (about 300 g) tomatoes, finely chopped or 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (120 g) plain yogurt, whisked (optional for richness)
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp (5 g) garam masala
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1/2 cup (120 ml) water, more if needed
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 2 green chilies, slit lengthwise (optional)

Instructions

1. Heat oil or ghee in a heavy-bottomed pan over medium-high heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 12–18 minutes. Remove half the onions for garnish and continue with remaining.
2. Add ginger-garlic paste to the pan and fry 1–2 minutes until fragrant. Add ground coriander, cumin, turmeric, and chili powder and cook for 30–60 seconds to bloom the spices.
3. Increase heat to high, add the lamb pieces and sear until browned on all sides, 4–6 minutes. Stir to coat in the spiced onion mixture.
4. Add chopped tomatoes (or crushed tomatoes) and yogurt if using, stir to combine, then reduce heat to medium-low. Cover and simmer gently for 30–40 minutes, stirring occasionally, until lamb is tender.
5. Remove lid and increase heat to medium-high to reduce the sauce, stirring frequently so the spices and oil begin to separate and the gravy becomes thick and clings to the meat. Add water only if the mixture is too dry to prevent sticking.
6. Stir in garam masala, black pepper, salt, and green chilies. Cook 2–3 more minutes to fuse flavors.
7. Taste and adjust seasoning. Garnish with the reserved caramelized onions and chopped cilantro. Serve hot with steamed basmati rice or warm naan.