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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Ingrédients
Nutrition
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Étapes
Brown the onions
Heat the oil or ghee in a large, heavy pot over medium heat. Add the whole spices, then the sliced onions, and cook for about 15 minutes, stirring often, until deep golden-brown.
- 5 tbsp oil or ghee
- 1 tsp whole spices
- 4 onions
✅ C'est prêt quand : onions are deep golden-brown and soft
Fry the meat
Add the lamb and ginger-garlic paste to the pot. Fry over medium-high heat for about 15 minutes, stirring and scraping the bottom often, until the meat is browned and the pan is almost dry; add a small splash of water if it sticks. This slow pan-frying step is called bhuna.
- 1kg lamb
- 2 tbsp ginger-garlic paste
- a small splash, as needed hot water
- all browned onions from step 1
✅ C'est prêt quand : meat is browned on all sides and the pan is nearly dry
Add spices and tomato
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Cook slowly
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Finish
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Brown the onions
Heat the oil or ghee in a large, heavy pot over medium heat. Add the whole spices, then the sliced onions, and cook for about 15 minutes, stirring often, until deep golden-brown.
- 5 tbsp oil or ghee
- 1 tsp whole spices
- 4 onions
✅ C'est prêt quand : onions are deep golden-brown and soft
Fry the meat
Add the lamb and ginger-garlic paste to the pot. Fry over medium-high heat for about 15 minutes, stirring and scraping the bottom often, until the meat is browned and the pan is almost dry; add a small splash of water if it sticks. This slow pan-frying step is called bhuna.
- 1kg lamb
- 2 tbsp ginger-garlic paste
- a small splash, as needed hot water
- all browned onions from step 1
✅ C'est prêt quand : meat is browned on all sides and the pan is nearly dry
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.
Cook slowly
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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