Name: Lamb Bhuna with Slow-Cooked Onion Masala
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800 g Lamb shoulder, cubed into 1-inch pieces; 4 whole Large onions, finely sliced; 4 tbsp Ghee or vegetable oil; 2 tbsp Ginger-garlic paste; 0.5 cup Tomato puree; 0.5 cup Plain Greek yogurt, whisked; 1 set Whole spices (Bay leaf, Cinnamon stick, 4 Cardamom pods); 1.5 tsp Kashmiri red chili powder; 2 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Turmeric powder; 1 tsp Garam masala

"This Lamb Bhuna is a celebration of the bhunooing technique, where meat is fried with spices until the oil separates, creating an intensely flavorful sauce. The slow-cooked onion base provides a natural sweetness that perfectly balances the warmth of toasted cumin, coriander, and garam masala."

1 Ingredients

Qty	Item
800 g 800 g	Lamb shoulder, cubed into 1-inch pieces
4 whole 600 g	Large onions, finely sliced
4 tbsp 60 ml	Ghee or vegetable oil
2 tbsp 30 g	Ginger-garlic paste
0.5 cup 120 ml	Tomato puree
0.5 cup 120 g	Plain Greek yogurt, whisked
1 set 1 set	Whole spices (Bay leaf, Cinnamon stick, 4 Cardamom pods)
1.5 tsp 7 g	Kashmiri red chili powder
2 tsp 10 g	Ground coriander
1 tsp 5 g	Ground cumin
0.5 tsp 2 g	Turmeric powder
1 tsp 5 g	Garam masala

2 Instructions

Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods, allowing them to sizzle for 30 seconds.

Add the sliced onions and a pinch of salt. Reduce heat to medium-low and cook for 25-30 minutes, stirring occasionally, until the onions are deep golden brown and caramelized.

Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.

Increase the heat to medium-high and add the lamb chunks. Brown the meat on all sides for about 8-10 minutes.

Add the chili powder, coriander, cumin, and turmeric. Stir well to coat the meat and cook for 1 minute.

Pour in the tomato puree and salt to taste. Cover the pot, reduce heat to low, and simmer for 60-75 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.

Remove the lid and whisk in the yogurt one tablespoon at a time to prevent curdling. Turn the heat up to medium-high and stir constantly (the 'bhuna' process) for 10-15 minutes until the sauce thickens and the oil starts to separate from the masala.

Sprinkle with garam masala and fresh cilantro before serving with warm naan or basmati rice.

·
The secret is in the onions; do not rush the caramelization process as it provides the depth of flavor.
·
Use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent during the long simmer.
·
If the masala becomes too dry during the bhuna stage, add a splash of hot water to keep it from burning.
·
Let the curry rest for 10 minutes before serving to allow the oils to settle and the flavors to fully meld.

? Frequently Asked Questions

What does 'Bhuna' actually mean?

Bhuna refers to a cooking style where spices are fried in hot oil or fat to create a thick, concentrated paste, followed by a slow-frying process with the meat.

Can I make this in a slow cooker?

Yes, but you must brown the onions and sear the meat in a pan first for the authentic flavor, then cook on low for 6-8 hours.

Is Lamb Bhuna very spicy?

This recipe uses Kashmiri chili powder which is mild and provides deep color. You can add green chilies if you prefer more heat.

Can I substitute the lamb with another meat?

Beef or goat work excellently with this specific slow-cooked onion masala technique.

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