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Photo of Bhuna Gosht by Sudip Srivastava at BetterButter

Bhuna Gosht

Sudip Srivastava
0 minutes
Prep Time
45 minutes
Cook Time
5 People
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Recipe Tags

  • Non-veg
  • Everyday
  • Awadhi
  • Main Dish
  • High Fibre

Ingredients Serving: 5

  1. 1 kg - lamb chops rinsed and patted dry
  2. 1/4 cup - oil
  3. 2 - tomatoes pureed
  4. 6 - large onions sliced thin
  5. 6 - garlic cloves
  6. 3 pods - green cardamom
  7. 3 - green chile peppers halved lengthwise
  8. 2 - bay leaves
  9. 1 pod - black cardamom
  10. 1 - cinnamon stick
  11. 1 - 1/2 inch piece fresh ginger root peeled and julienned
  12. 2 tbsp - water
  13. 2 tsps - kashmiri red chili powder
  14. 1 tsp - ground cumin
  15. 1/2 tsp - ground turmeric
  16. salt to taste


  1. Heat the oil in a large skillet over medium heat, fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic.
  2. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown.
  3. Season with the red chili powder, turmeric, cumin, and salt
  4. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 mins more.
  5. Place the lamb chops into the mixture in the skillet and increase heat to medium-low
  6. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 mins
  7. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15-20 mins more.
  8. Remove the cover, add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3-5 mins.

Reviews (3)  

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Simmi Mehta
Simmi Mehta   Aug-13-2016

Anushree Ghosh
Anushree Ghosh   May-06-2016

Nice recipe..Thanks a ton for sharing!

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