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Instant Pot Lamb Bhuna

Lamb bhuna is a delicious lamb curry that is made by cooking lamb in a gravy made of onions, tomatoes and spices. Tastes best when served with naan or rice.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 528kcal
Author Shinta

Equipment

Ingredients

Instructions

Instant Pot Method:

  • Turn the IP to 'Sauté' mode in the 'More' setting. Add the vegetable oil (or ghee), followed by the chopped red onions and the bay leaves. Sauté until the onions are translucent.
  • Add the ginger-garlic paste, followed by 1 tablespoon of water. Hit Cancel on the Instant Pot and delgaze the pot. Make sure there is no residue stuck to the bottom of the pot.
  • Add the lamb, all the spice powders (turmeric, cumin, coriander, garam masala, fennel, red chili powder), salt and mix well. Add the canned tomatoes and stir it well with the rest of the ingredients.
  • Put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Pressure Cook' (or Manual) mode, in 'High' setting. Set the time for 8 minutes.
  • Let the lamb pressure cook, and let the steam release naturally (do not open the valve to release steam, let the vent go down on its own). Once all the steam has released, open the Instant Pot. if you want the sauce/gray to thicken further, simmer for 4- minutes in Saute more before serving the Lamb Bhuna.

Stove-top method:

  • In a heavy-bottomed pot on the stove top, heat the oil and add the chopped onions and bay leaves. Fry over medium heat until the onions start to turn translucent and the bay leaves release their aroma.
  • Add the ginger-garlic paste, followed by the lamb cubes, and all the spice powders (cumin, coriander, garam masala, fennel, red chili powder) and continue to stir. The lamb will release its liquids.
  • Add the canned tomatoes and stir it well with the rest of the ingredients. Make sure you scrape up any bits of onion or ginger-garlic paste that may adhere to the bottom of the pot.
  • Add the salt and stir to combine.
  • Put on the lid of the pot and simmer on low heat for 45 mins to 1 hour until the meat has tenderised and the sauce has thickened. You will need to check the curry at least a couple of times to make sure the bottom of the pot is cooking evenly. Stir it ocassionally to ensure the sauce doesn't burn at the bottom. 

Serving Suggestion:

  • Once cooked, open the lid of the IP and take out the lamb curry. Garnish with chopped fresh coriander or mint leaves. Serve with rice or naan.

Notes

make sure to deglaze the Instant Pot after browning the onions. Skipping this step may result in triggering the 'Food Burn' error.
Nearly all curries mature with flavour, so if you are cooking for a party, try making the curry a day ahead in advance.
Kashmiri chilli powder is ideal for most recipes that call for chilli powder. It has a vibrant red color, but adds a very mild heat. Paprika would be a close substitute if you are unable to find this.

Nutrition

Calories: 528kcal | Carbohydrates: 3g | Protein: 28g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 179mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg