The EASIEST Lamb Bhuna Recipe EVER - Ready In Just ONE POT!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

Heat a large pot on medium heat and add coconut oil, allowing it to come up to temperature.

Add whole spices (bay leaves, cinnamon sticks, black and green cardamom pods) to the hot oil and let them infuse for about 15 seconds.

Add sliced onions to the pot and fry until golden brown, approximately 10 minutes.

Once the onions are golden brown, add the lamb pieces and frozen garlic ginger cubes, frying for 1-2 minutes to eliminate the raw smell of ginger and garlic.

Mix in the spices (salt, coriander powder, Kashmiri chili powder, turmeric, regular chili powder, cumin powder) and freshly chopped tomatoes.

Pour in 250 ml of water, stir everything together, and cover the pot with a lid.

Reduce the heat to low and let it cook for approximately 45 minutes without lifting the lid.

After 45 minutes, check if the lamb is about 85-90% cooked; if not, let it cook longer.

Remove the lid and observe that the onions and tomatoes have broken down and the water has almost evaporated.

Cook uncovered for 10 minutes, allowing the oil to separate and develop flavor.

After 10 minutes, add green chilies and 200 ml of boiled kettle water, mixing well.

Cover the pot again and cook on low heat for 5 minutes to thicken the sauce.

After 5 minutes, add homemade garam masala and crushed dried fenugreek leaves, mixing gently.

Sprinkle fresh coriander on top and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens