Entree: Pakistan – Lahore Street Food – بھنا گوشت ➤ Bhuna Gosht (Pan-seared spiced meat curry cooked down to a thick, caramelized masala)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) boneless lamb shoulder, cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (45 ml) ghee or neutral oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 2 tsp (10 g) ginger paste or grated ginger
- 2 tsp (10 g) garlic paste or minced garlic
- 2 medium tomatoes, blended or finely chopped (about 8 oz / 225 g)
- 2 tbsp (30 g) tomato paste
- 2 green chilies, slit (optional) (about 0.7 oz / 20 g)
- 1 tsp (2 g) ground turmeric
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1–2 tsp (4–8 g) red chili powder, adjust to taste
- 1 tsp (2 g) garam masala, plus extra for finishing
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water or hot stock (add only as needed)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 4 green cardamom pods (about 2 g)
- 4 whole cloves (about 1 g)
- 1 bay leaf
- 1/2 tsp (2 g) black peppercorns, lightly crushed
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/2 lemon, juice only (about 1 tbsp / 15 ml), optional

Instructions

1. Heat 3 tbsp (45 ml) ghee or oil in a heavy-bottomed pan over medium-high heat. Add cardamom, cloves, bay leaf and crushed peppercorns and fry for 20–30 seconds until aromatic.
2. Add the sliced onions and cook, stirring, until they are deeply golden and caramelized, about 15–20 minutes. Bhuna relies on well-browned onions for flavor—reduce heat if they start to burn.
3. Stir in the ginger and garlic pastes and cook 1–2 minutes until fragrant.
4. Increase heat to medium-high, add the lamb pieces, and sear until browned on all sides, about 6–8 minutes.
5. Add ground turmeric, coriander, cumin, red chili powder, and salt. Stir well, coating the meat, and cook the spices for 2–3 minutes until they bloom and the mixture becomes dry.
6. Mix in the blended tomatoes and tomato paste. Reduce heat to medium and cook uncovered, stirring occasionally, until the tomato loses its raw smell and the oil/ghee separates from the masala, about 12–18 minutes. If the mixture dries excessively, add up to 1 cup (240 ml) hot water or stock in small additions—bhuna should be thick, not soupy.
7. When the meat is tender and the masala has thickened and clings to the pieces (about 25–35 minutes total cooking, depending on meat), stir in garam masala and sugar if using. Cook 2 more minutes.
8. Finish with lemon juice (if using) and garnish with chopped cilantro and an extra pinch of garam masala. Serve hot with naan or steamed rice.