Authentic North Indian Lamb Bhuna Curry Recipe – Rustic, Rich, and Fragrant!

North Indian Lamb Bhuna by Suki Pantal

Bhutan is a word that can be interpreted differently depending on where you are. While in the UK it often refers to a type of curry served in Indian restaurants, for Punjabis like us, bhuna means to fry the masala thoroughly. This includes the onions, ginger, garlic, ground spices, and tomatoes—stirring and cooking until oil appears on the surface and the sauce deepens in colour. The result is a lamb curry that is rustic, rich, deeply flavourful, and utterly irresistible.

This Lamb Bhuna Curry is a classic North Indian home-style recipe, cooked slowly in a pan until the meat is tender and the sauce is rich and aromatic. Perfect for serving with garlic naan or steamed rice.

Serves: 3–4

Spice Level: Medium

Prep Time: 1 hour (plus overnight marination recommended)

Cook Time: 1 hour

Ingredients

For the lamb marination:

400 g boneless lamb pieces (bone-in optional)

1 tbsp white wine vinegar

1/4 tsp turmeric

1/2 tsp salt

1 tbsp Greek yoghurt

1/2 tsp Kashmiri red chilli powder

(Refrigerate overnight or minimum 1 hour)

Other ingredients for the sauce:

2 medium white onions, finely chopped

4–6 garlic cloves, crushed

1 inch ginger, crushed

1 fresh green chilli, chopped or crushed (optional)

400 g can of tomatoes, puréed

250 ml warm water

1 medium potato, peeled and quartered

Salt, to taste

Whole spices:

1 inch cinnamon stick

1 black cardamom

1–2 dried Kashmiri red chillies (optional)

1 bay leaf

1 star anise

2–3 tbsp neutral oil

1 tsp butter (optional)

1 tsp cumin seeds

1 tsp coriander seeds (lightly crushed)

Ground spices:

1/2 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp black pepper powder

1/2 tsp cardamom powder

1 tsp dried fenugreek leaves, lightly crushed

1 tsp Kashmiri red chilli powder o

1 tsp Mutton Masala (store-bought or homemade*)

1/2 tsp garam masala for garnish

For garnish:

Few fresh coriander leaves, chopped

1/2 inch ginger, julienned

1 mild green chilli, chopped (optional)

Method

1. In a deep, heavy-bottomed pan or wok, heat the oil and butter (if using) over medium heat. Add the whole spices and stir until aromatic.

2. Add the cumin and crushed coriander seeds. Once the cumin sizzles, add the chopped onions with a pinch of salt. Cook for 12–15 minutes on medium heat until rich brown, stirring frequently.

3. Add the crushed ginger, garlic, and green chilli. Lower the heat and fry for 1 minute until the raw smell of garlic disappears, adding a tablespoon of water if the mixture sticks.

4. Increase the heat to high and add the marinated lamb. Stir well and cook until the edges brown, stirring frequently.

5. Lower the heat and add the powdered spices, excluding garam masala and fenugreek leaves. Mix well.

6. Stir in the pureed tomatoes and cook on medium heat until oil appears on the sides, about 7–8 minutes.

7. Add the potato pieces, salt, and warm water. Cover and simmer on low heat for 40–50 minutes until the lamb is tender, the sauce thick, and oil has risen to the top. Add the fenugreek leaves halfway through cooking.

8. Switch off the heat and garnish with coriander, garam masala, julienned ginger, and chopped chilli.

Serve hot with garlic naan or steamed rice for a truly authentic experience.

*Mutton Masala Spice mix reciie

My mutton mas

Lamb Bhuna by Suki