Bhuna Gosht (Agneau Rôti à la Poêle)
Un curry d'agneau sombre et intense préparé selon la technique « bhuna » : la viande est longuement rissolée avec oignons et épices.
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Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitBrown the onions
Heat the oil, add the whole spices, then the onions. Cook for 15 minutes, stirring, until deep brown.
Bhuna the meat
Add the lamb and ginger-garlic paste and fry over medium-high heat for 15 minutes, stirring and scraping constantly, until the meat is browned and the pan is almost dry. Add a splash of water whenever it sticks.
Add spices and tomato
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Slow cook
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Finish
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Brown the onions
Heat the oil, add the whole spices, then the onions. Cook for 15 minutes, stirring, until deep brown.
Bhuna the meat
Add the lamb and ginger-garlic paste and fry over medium-high heat for 15 minutes, stirring and scraping constantly, until the meat is browned and the pan is almost dry. Add a splash of water whenever it sticks.
Add spices and tomato
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slow cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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The Story Behind the Dish
'Bhuna' describes a cooking technique rather than a single recipe: frying spices, onions and meat together in oil, stirring constantly, until the masala darkens and caramelises.
Bhuna gosht is the dish that showcases the method best — a dry-ish, deeply browned curry popular from Punjab to Bengal, and on curry-house menus worldwide.
⭐ Why It's Famous
Thick and intensely savory, bhuna gosht is the curry for scooping up with hot bread.
💡 Fun Fact
'Gosht' is the Urdu and Hindi word for meat — usually goat or lamb in India.
North India & Bengal
28.66°N, 77.24°E
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