Editorial sample recipePunjabiintermediatehalalgluten-free

Punjabi Bhuna Lamb Skillet (Spiced Sear-Braised Lamb)

Name: Punjabi Bhuna Lamb Skillet (Spiced Sear-Braised Lamb)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 500 g halal boneless lamb leg, trimmed and cut into 1-inch cubes; 2 tbsp ghee; 2 medium red onions, thinly sliced; 1.5 tbsp ginger-garlic paste; 0.5 cup plain full-fat yogurt, whisked smooth; 1 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp Kashmiri chili powder; 1 tsp garam masala; 0.25 cup fresh cilantro, chopped

Tender halal lamb cubes seared and simmered in a dark, reduction-style onion sauce spiked with aromatic Punjabi whole and ground spices.

Prep: 20 min
Cook: 40 min
Total: 60 min

AI-generated illustration of Punjabi Bhuna Lamb Skillet (Spiced Sear-Braised Lamb)

AI illustration

Technique to learn

Bhuna (Pan Reduction Browning)

Continuously stir-frying meat with spices over direct heat until liquid evaporates and a concentrated spice coating forms.

Instructions

Step 1: 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.

Step 2: Add sliced red onions to the skillet and fry for 8-10 minutes until deeply caramelized and dark reddish-brown.concept

Step 3: Stir in ginger-garlic paste and cook for 2 minutes until garlic raw scent dissipates.

Step 4: Lower the burner heat to low, whisk in yogurt gradually to avoid splitting, then add ground cumin, coriander, and Kashmiri chili powder.

Step 5: 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.

Step 6: 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.

Step 7: Stir in garam masala and scatter chopped cilantro over top before taking off heat.

Cooking tips

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.

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