Punjabi · intermediate
Punjabi Bhuna Lamb Skillet (Spiced Sear-Braised Lamb)
Tender halal lamb cubes seared and simmered in a dark, reduction-style onion sauce spiked with aromatic Punjabi whole and ground spices.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt ghee in a heavy skillet over medium-high heat and sear the lamb cubes in a single layer for 5 minutes until browned, then remove to a plate.
- 02
Add sliced red onions to the skillet and fry for 8-10 minutes until deeply caramelized and dark reddish-brown.concept
- 03
Stir in ginger-garlic paste and cook for 2 minutes until garlic raw scent dissipates.
- 04
Lower the burner heat to low, whisk in yogurt gradually to avoid splitting, then add ground cumin, coriander, and Kashmiri chili powder.
- 05
Return the browned lamb along with accumulated juices into the pan, cover tightly, and simmer on low heat for 25 minutes until meat is fork-tender.
- 06
Remove the lid, raise heat to medium-high, and pan-roast continuously for 5 minutes to reduce remaining sauce until it clings heavily to the meat.
- 07
Stir in garam masala and scatter chopped cilantro over top before taking off heat.
A LITTLE KITCHEN KNOW-HOW
Bhuna (Pan Reduction Browning)
Continuously stir-frying meat with spices over direct heat until liquid evaporates and a concentrated spice coating forms.
Notes from the kitchen
- Whisk yogurt well and reduce flame to low before adding to prevent the dairy base from curdling.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
