Servings
Prep Time
Cooking Time
INGREDIENTS
SPICE BLEND INGREDIENTS
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of black peppercorns
INSTANT POT BHUNA LAMB INGREDIENTS
- 1 pound of lamb (leg or shoulder), washed, and cut into cubes
- 3 medium to large red or yellow onions finely sliced
- 1 green chilli finely chopped
- 1.5 tablespoon of ginger and garlic paste
- 1 bay leaf
- 1 cinnamon stick
- 3 black cardamoms
- 4 green cardamoms (green elaichi)
- 1 tsp of cumin seeds
- 4 cloves
- 1.5 tablespoon of the spice blend
- 1.5 tsp of turmeric powder
- 1.5 tsp of kashmiri red chili powder
- salt to taste
- 1/2 tablespoon of crushed kasuri methi
- 1 tablespoon of ghee or neutral oil
- cilantro to garnish
Instant Pot Bhuna Lamb is the easiest and the most flavorful lamb curry recipe you will ever find. The word “bhuna” simply means frying the meat with spices at high temperature to allow it to sweat and release its flavor.
I prepare the Instant Pot Bhuna Lamb by roasting cumin seeds, coriander seeds, and peppercorns and grinding them coarsely in a mortar and pestle. Then I saute/bhuno the lamb with 3 medium to large size onions, ginger, and garlic, and the spice blend. I also use whole spices like bay leaf and cinnamon stick to give it a smokey flavor and cook it in the Instant Pot for 28 minutes. The end result is the most succulent and tenderized lamb that you simply can’t get enough of.
Can I slow cook the Bhuna Lamb recipe or cook it on a stove top?
I am a big fan of slow stove top cooking but after cooking the lamb in the Instant Pot, I will never cook it in any other way. It would take you hours of slow cooking to achieve the same results. My recommendation would be to cook it in your Instant Pot.
Can I cook the Bhuna Lamb using a stove top pressure cooker?
If you don’t have an Instant Pot, you can prepare the Bhuna lamb using a stovetop pressure cooking. You will follow the same recipe steps but will add 2 cups of water to the recipe and allow it to cook for up to 6 whistles.
Why are you not using any tomatoes in this recipe?
I opted not to use tomatoes in this recipe as I did not want to take away from the “bhuna” flavor. This particular recipe is on the dryer side (more masala) but you can certainly add tomatoes to it (see my notes in the recipe).
Do I have to marinate the lamb the night before?
If you are planning on cooking it in the Instant Pot or a stovetop pressure cooker, it does not require any marination. If you prefer to cook it using the slow cooking method, then you can marinate it the night before in a cup of yogurt and a tablespoon of lemon juice.
Do I have to make the spice blend for the Instant Pot Bhuna Lamb?
I would highly encourage you to prepare your own spice blend by roasting the spices and peppercorn; however, if you are short on time, you can use the spices without roasting them or use them in their powder form.
Is the Instant Pot Bhuna Lamb recipe spicy?
It is not spicy as I do not add any red chili powder to this recipe; however, the black peppercorns definitely add some kick to it. If you don’t like the taste of black peppercorns, you can omit them from the recipe. It will change the flavor and taste of the recipe.
What can I eat with the Bhuna Lamb?
You can eat this delicious curry with rice, naan or roti. I am sharing some of my naan and other recipes below:
SPICE BLEND DIRECTIONS
-
- Roast the cumin seeds, coriander seeds and black peppercorns on low flame in a cast-iron skillet for 4-5 minutes
- Coarsley grind them in a mortar and pestle and set aside
- Alternatively you can also use a coffee bean grinder
INSTANT POT BHUNA LAMB DIRECTIONS
- Press the Saute button and heat ghee/oil in the instant pot
- Add in cumin seeds, cloves, black cardamoms, green cardamom (elaichi), bay leaf and cinnamon stick
- Cook for 2-3 minutes and add the onions and cook for 5-7 minutes till they are slightly brown
- Add in ginger and garlic paste and green chilis and cook for 2 minutes
- Add in the lamb pieces, turmeric, salt and kashmiri red chili powder, and the spice blend
- Mix everything and bhuno the meat for 5-7 minutes or till it changes its color to brown
NOTE:
If you wish to add tomatoes, you will add them at this stage and cook for 2-3 minutes
I did not add any water to my dish as onions release their own water but if your masala is very dry and you think
you will get the “burn” sign, then you can add 2 -3 tablespoons of water - Close the lid, cancel the saute mode and pressure cook for 28 minutes with natural pressure release (I am using a 9-inch qt instant pot)
- Open the lid, and if it has too much liquid in it, you can let the liquid evaporate by cooking it on saute mode
- Once you have the consistency you like, cancel the saute mode, add in the kasuri methi and garam masala and mix well
- Garnish with cilantro and enjoy it with naan, kulcha or rice
Reviews
Other recipes
There are no reviews yet.