Counter 04 · Lamb & Goat
Punjabi Lamb Bhuna Curry
A thick, clinging lamb curry where the masala is fried hard until the oil separates, leaving intensely savory chunks of shoulder in a dark, concentrated gravy.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Serves
- 4
- Level
- Easy
Bhuna is not a recipe so much as a technique: frying the spice paste and then the meat in its own juices until almost all the liquid evaporates. That long stirring is what gives the dark color and deep flavor. Watch for the moment oil pools at the edges of the pan; that means the masala is ready for the next addition. Only a splash of water goes in at a time. It is a dry curry, so serve it with paratha or naan rather than plain rice.
Method
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