Lamb Bhuna is tender lamb pieces simmered in a savory onion-tomato gravy and infused with aromatic spices. This dish is hearty and flavorful. Using the Instant Pot satisfies the craving for authentic Indian flavors without the lengthy preparation time.
About this Recipe
Lamb bhuna uses an Indian method of cooking called “bhuna.” Bhuna is a technique of frying various spices in oil to bring out their full flavor. As in this dish, onions and tomatoes are typically fried along with the spices to form a rich, thick, and flavorful sauce that coats the main ingredient.
The bhuna process creates the sauce used in the braising of the meat. The rich tradition of braising meats in Indian cooking dates back centuries. Braising involves searing meat at high heat and then simmering it in a flavorful liquid. Braising helps tenderize tougher cuts of meat, making them succulent and melt-in-your-mouth tender.
This recipe uses an Instant Pot or pressure cooker. Braising the dish under pressure speeds up the cooking process by several hours.
Why You Should Make This Dish
This recipe offers a hassle-free way to enjoy the authentic taste of India. By utilizing the Instant Pot, you can achieve tender, flavorful lamb in a fraction of the time. It uses simple instructions and readily available ingredients.
Through thorough testing, I created this lamb bhuna recipe to ensure optimal flavor and texture with minimal cooking time. Each step is designed to infuse the meat with the bold spices and savory goodness that define this classic Indian dish.
Lamb: Use boneless leg or shoulder meat for tender results.
Ghee: Essential for the bhuna technique, ghee adds richness to the dish.
Onions: Sliced onions form the base of the flavorful gravy, providing a caramelized sweetness.
Tomato Sauce: Use tomato sauce for convenience or fresh tomatoes for a more traditional approach.
Spice Profile: A blend of cumin, cardamom, cinnamon, and other spices adds depth and complexity to the dish.
Lamb bhuna is a saucy meat curry. It is delicious served with simple basmati rice, or a flatbread like naan, kulcha, or roti. If you like, you may also serve it with a simple side salad and a simple raita or cumin-topped yogurt.
Bhuna Gosht | Instant Pot Lamb Bhuna
- 5 tbsp ghee or oil of choice
- 1 lb lamb leg boneless cut into 1” pieces
- 1 tsp salt or to taste
- 1 tsp cumin seeds
- 2 Cardamom pods
- 1 black Cardamom pod
- 1 Bay leaf
- 2 cloves
- 2 large onion thinly sliced, pole to pole
- 1 cup tomato sauce
- 1 inch piece of cinnamon
- ½ tsp turmeric
- ½ tsp red chili powder
- ½ tsp black pepper
- 2 tsp dhana jeera
- 1 cup water
- 1 tbsp ginger-garlic paste
- Green chili
- ½ tsp garam masala
- 2 tsp lemon juice
- Heat 1 tbsp oil. Add meat and brown on all sides. Remove meat. Add the rest of the ghee. – it’s probably too much ghee for the onions too
- Heat ghee in instant pot on saute mode. Add the lamb chunks and half the salt and cook until browned on all sides. Remove.
- Add the cumin seeds, cardamom, Bay leaf, cloves and let sizzle for a few seconds. Then add the onions and scrape up the brown bits. saute until golden – about 20 minutes. Stir every few minutes. Add the ginger garlic paste. Saute for 30 to 45 seconds.
- Add the tomato sauce, turmeric, red chili powder, black pepper, and dhana jeera and 1/2 cup of water. Cook until the oil rises to the top.
- Add the lamb back in and salt. and cook under pressure for 20 to 50 Minutes followed by natural pressure release for 30 minutes.
- Open lid and add the garam masala, lemon juice, and green chili. Serve warm.