Bhuteko Masu (Spicy Garlic Flavoured Lamb) is a recipe that takes a little patience but rewards you with incredibly tender, flavorful meat. The cooking method is what makes this dish special. You simmer the lamb first with yoghurt and whole spices until it softens, then fry it in clarified butter until each piece turns a rich brown color.
The two-step process gives you meat that is both tender inside and slightly crisp on the edges. Green garlic goes in near the end, along with a blend of roasted ground spices that coat every piece. I always make sure my pan is wide enough so the lamb can fry properly rather than steam. The aroma that fills your kitchen during the final frying stage is something you will remember.
About the Recipe
This dish comes from Nepal, where lamb is often cooked with bold spices and plenty of garlic. The method might seem unusual if you have not tried it before, but it works beautifully. Cooking the lamb twice ensures it stays moist while developing a deep, caramelized flavor on the outside. The spice blend, made from coriander, cumin, fenugreek, and red chilli, brings warmth without overwhelming the meat.
Green garlic, if you can find it, adds a milder, fresher note than regular garlic cloves. If green garlic is not available, chopped regular garlic works just fine. The combination of mustard oil and clarified butter gives the dish its distinctive taste, slightly pungent yet smooth.
Why you will love this recipe
Bhuteko Masu delivers layers of flavor that build as you cook. The yoghurt and whole spices in the first stage tenderize the lamb and infuse it with warmth. Then, the second frying step concentrates everything, turning the meat a gorgeous dark brown while the edges pick up a slight char. The garlic softens and sweetens as it cooks, blending into the spice coating.
Each bite has a balance of heat, richness, and aromatic depth. The texture is satisfying too, with meat that pulls apart easily but still has some chew. This is a dish that tastes even better the next day, once the flavors have had time to settle. It pairs well with plain rice or flatbreads, letting the spiced lamb take center stage without competition.
Bhuteko Masu Spicy Garlic Flavoured Lamb
Cooking Tips
Use a heavy bottomed pan for the first cooking stage to prevent the lamb from sticking or burning. When you move to the frying step, make sure your pan is wide and flat so the pieces have room to brown rather than crowd together. Stir occasionally but not constantly, giving the lamb time to develop color. If the spice blend starts to stick or smell burnt, lower the heat slightly.
Toast your whole spices lightly before grinding them for a deeper flavor. I often keep a small bowl of water nearby in case the pan gets too dry during the final frying, adding just a splash if needed.
Serving and Storing Suggestions
This recipe serves about six people and takes roughly an hour and a half from start to finish. Serve the lamb hot with steamed rice, roti, or naan. A side of plain yoghurt or a simple salad helps balance the heat. Leftovers store well in the fridge for up to three days.
Reheat gently on the stove with a splash of water or stock to loosen the sauce. You can also freeze cooked Bhuteko Masu for up to a month, though the texture of the garlic may soften slightly after thawing.
Similar Recipes
- Rogan Josh
- Mutton Korma
- Kadai Gosht
- Laal Maas
- Sikuti (Nepali Dry Meat Curry)
Nutrient Benefits
Lamb provides high quality protein, iron, and B vitamins, which support energy and muscle health. Garlic and ginger offer natural anti-inflammatory properties and can aid digestion. The spices used here, especially turmeric and cumin, have antioxidant qualities. Yoghurt adds probiotics and helps tenderize the meat while contributing calcium.
Mustard oil contains omega-3 fatty acids, though it is used in generous amounts here, so adjust based on your dietary needs. The dish is rich and satisfying, best enjoyed in moderate portions alongside vegetables or whole grains for balance.
Bhuteko Masu (Spicy Garlic Flavoured Lamb)
Ingredients
- 1 kg Lamb (cut into medium-sized pieces)
- 4 Green Cardamoms
- 6 Cloves
- 1 inch Cinnamon
- 2 pinches Asafoetida
- 1/4 cup Yoghurt
- 1 tsp Turmeric Powder
- Salt to taste
- 2 Onions (thinly sliced)
- 2 tsp Ginger (scraped, dried)
- 1 cup Mustard Oil
- 1/2 cup Clarified Butter
- 1/2 cup Green Garlic with Stems / Garlic (chopped)
Powder Together:
- 2 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1 tbsp Red Chilli Powder
- 2 tsp Garam Masala
- 1 tsp Fenugreek Seeds
Instructions
- Wash the lamb and drain well.
- Mix together the whole spices, half the asafoetida, yoghurt, turmeric powder, salt, half the onions, ginger, mustard oil and a little water.
- Add lamb and cook in a heavy bottomed pan till it is almost done.
- Dry any remaining liquid, remove from the flame and put aside.
- In a flat pan, heat the clarified butter.
- Add the remaining onions and fry till golden brown.
- Drain the excess oil and keep aside.
- To the same pan, add the semi-cooked lamb and fry.
- Stir occasionally and cook till it is fully done and turns dark brown in colour.
- Add the green garlic.
- Fry until it gets soft and changes colour.
- Add the powdered ingredients, chilli powder and garam masala.
- Fry for 5 more minutes, check the seasoning and serve hot.
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Frequently Asked Questions
Can I use a different type of meat instead of lamb?
Yes, goat or mutton work well with this recipe. Chicken can be used too, but reduce the first cooking time since it cooks faster and can dry out.
What if I cannot find green garlic?
Regular garlic works fine. Use about twelve to fifteen cloves, chopped. Add them at the same stage as you would green garlic and fry until they soften and turn golden.
How do I know when the lamb is done frying?
The meat should turn a deep brown color, almost mahogany, and the oil will start to separate from the spices. You will see it pool slightly around the edges of the pan.
Can I reduce the amount of oil and clarified butter?
You can cut both by about a third, but the dish will be less rich. The fat helps carry the spices and gives the lamb its characteristic texture, so some amount is necessary.
Do I need to powder the spices fresh or can I use pre-ground?
Pre-ground spices work, but freshly toasted and ground spices have a brighter, more aromatic flavor. If you use pre-ground, add them a minute or two later to prevent burning.
