Bhuna Gosht Masala Recipe | Home Made Bhuna Gosht

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HOW TO MAKE BHUNA GOSHT MASALA AT HOME

Bhuna Gosht Masala, or Lamb Bhuna as it more commonly known as, is a delicious and rich dinner which takes minimal effort and provides such a maximal return of flavours! It requires a basic set of ingredients and spices, so no jumping through hoops of fire for this one. But truly, this is such a wonderful meal that would go well as a special dawat/dinner with company meal or even as a special weeknight dinner!

How spicy is Bhuna Gosht?

This recipe is definitely on the spicier side. Bhuna recipes tend to be very flavourful and spicy. 

If you don’t want too much heat, reduce the red chilli powder to 0.25tsp.

What can I serve with Bhuna Gosht?

Serve this dish with chapattis and some form of salad, chutney or raita!

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Bhuna Gosht Masala - Lamb Bhuna

• PREP TIME: 5 minutes

• COOK TIME: 1 hour 20 minutes

• TOTAL TIME: 1 hour 25 minutes

Ingredients

• 1.5 medium onion, chopped

• 3 tomatoes chopped

• 500 grams lamb, bone in

• 1 heaped tsp garlic paste

• 1 heaped tsp ginger paste

• 1.5 tsp salt, or to taste

• 2.5 tsp cumin (zeera) powder

• 3 tsp coriander (dhania) powder

• 0.5-1 tsp red chilli powder (to taste)

• 0.75 tsp coarsely ground black pepper

• 0.5 tsp garam masala

• 5 tbsp oil

• 2tsp kashmiri chilli powder/degi mirch

• 1 handful coriander, chopped

Instructions

1. Add all the ingredients except the oil, kashmiri/degi powder. and coriander to a pot. Don't worry about chopping everything finely as in step 4 they will all break down into the masala

2. Add 3/4 cup /175ml water to the pot. Cover, bring to a boil, then simmer on low for 1hr.

3. After 1hr, the lamb should be almost cooked and the onions and tomatoes should be very tender. Some of the fat from the lamb will have also been released and may be rising to the top at this point. Uncover and bring the heat to high. Add the oil, then begin to allow the water to dry out - this may take 10-15 minutes depending on how much water there is. Stir vigorously and keep the heat to high, stirring and drying out the curry until it is very dry

4. Once the curry is very dry, add some water in and stir until the curry comes to a consistency you're happy with. Add in the kashmiri red chilli powder/degi mirch (this is purely for colour and doesn't taste of much, so you can add more or less or omit entirely if you wish). Let it simmer on a low heat cover for a few minutes.

5. Add the chopped coriander, stir in and turn the heat off. Your bhuna gosht masala is ready!

Notes

You can substitute any red meat for lamb in this recipe, but will have to adjust for cooking times accordingly.

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