Lamb Bhuna

This Indian lamb bhuna curry is deeply flavorful with freshly ground Indian spices in a coconut milk, garlic and onion sauce with succulent, fall apart lamb. Bhuna, literally means "to brown", is a cooking technique where meat is browned with the spices and masala paste in the middle of the cooking process over high heat, which really intensifies the flavor of the dish.


1 lb lamb
4 tbsp vegetable oil
2 onions, minced
2 tomatoes, minced
1 bunch coriander, chopped
1 tsp turmeric powder
1 tbsp chili powder
1 tbsp garam masala
4 green chilies, minced
3 whole cinnamon sticks
3 garlic cloves, minced
1 inch ginger, minced
Kosher salt & peppercorns, 
1/4 cup greek yoghurt
1 lime, juice
1 potato, cubed
3-4 cups vegetable or chicken broth


1. In a large skillet, add oil over medium-high heat. Add lamb and let brown on all sides. Set aside.
2. In a large skillet, add oil over medium-high heat. Add onions and saute until golden brown, 5-6 minutes. Add salt, pepper, spices, garlic, ginger, chiles and saute, 2 minutes.
3. Add potatoes and tomatoes, saute until browned, 5-6 minutes. Add lamb back to pot. 
4. Add yogurt, lime juice, broth and salt to taste. Let simmer on medium-low heat, 1-2 hours. Whisk in coriander leaves and enjoy!




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