11/10/2026
Lamb Bhuna for two people
Ingredients
2 tbsp neutral oil
1/2 tsp unsalted/salted butter (optional)
300 gms lamb chopped into small pieces.
3 fresh tomatoes or 300 g canned tomatoes, blend into puree
2 medium white onions, chopped finely
1 tbsp ginger garlic paste or crush 4-5 garlic cloves and 1/2 inch peeled ginger coarsely
150 g spinach, washed, chopped and blend into a smooth puree.
1 mild green chilies, slit (optional)
Fresh coriander leaves to garnish
Salt as per taste
6-7 ginger julienne for garnish. (Thinly slice ½ inch of peeled root ginger)
100 - 150 ml warm water
Whole spices:
1-inch cinnamon stick
2 cloves
3-4green cardamoms, cracked open.
1 brown cardamom
4 black pepper corn
1 bay leaf
(You could blend the spices except bay leaf to add in the sauce)
Powdered spices
1/2 tsp turmeric
1 tsp Kashmiri red chilli powder(optional)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala for garnish
1 tsp dried fenugreek leaves
Method
Take a deep bottom non-stick saucepan or wok and add the oil on medium heat.
Once the oil is hot, add the whole spices and fry for a minute or until they come fragrant.
Add the chopped onions and cook until they become a dark shade of brown. Cook them for approx. 15-18 minutes on medium to high heat. Stir frequently to avoid burning.
Stir in the lamb pieces and cook until the outer coasting changes to brown.
Add the ginger and garlic paste and cook for a minute.
The lamb mixture will get slightly sticky and that’s when you add the tomato puree and cook covered until it’s mushy and there is oil on the sides of the pan which can take up to 10 minutes on medium heat.
Add all the ground spices except garam masala and cook for a few minutes on low heat.
Add a cup of water, salt and the slit green chilies (optional) and give it a good stir and cover and cook until the lamb is soft and cooked. Can take up to 40 -50 minutes on low heat. Add little water if needed.
Add butter(optional) and give it a stir. Once you see oil on the sides of the pan, the lamb is ready.
Switch off the burner.
Garnish with garam masala and ginger juliennes and coriander leaves
