Lamb Bhuna Recipe
Slow-Cooked Lamb Bhuna - a hot and spicy curry, served in a lusciously thick sauce that clings to the meat.
Servings: 4 -6 people
Ingredients
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cardamom pods
- 1 large or 2 medium onions peeled and chopped into thick chunks
- 3 cloves garlic minced
- 2 tsp minced ginger
- 6 green birds eye chillies 2 finely chopped, 4 left whole
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- pinch ground cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 kg (2.2 lbs) lamb chopped into 1-inch chunks (use shoulder, leg or neck)
- 1 red bell pepper chopped into large chunks
- 6 medium tomatoes roughly chopped
- 3 tbsp tomato puree paste for US
- 360 ml (1 ½ cups) lamb or chicken stock
To Serve:
- chopped coriander cilantro
- boiled or pilau rice
- chapati
- raita
Instructions
- Preheat the oven to 170C/325F (fan).
- Heat the ghee over a medium heat in a large oven-proof pan.2 tbsp ghee
- Add the cumin seeds, cinnamon, and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.1 tsp cumin seeds, 1 cinnamon stick, 4 cardamom pods
- Add the chopped onion, garlic, and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.1 large or 2 medium onions, 3 cloves garlic, 2 tsp minced ginger
- Add the green chillies, bay leaves, ground coriander, ground cumin, turmeric, cloves, salt, and pepper.6 green birds eye chillies, 2 bay leaves, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, pinch ground cloves, ½ tsp salt, ½ tsp black pepper
- Stir and cook for 2-3 minutes.
- Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.1 kg (2.2 lbs) lamb
- Add in the chopped red pepper, chopped tomatoes, tomato puree, and stock.1 red bell pepper, 6 medium tomatoes, 3 tbsp tomato puree, 360 ml (1 ½ cups) lamb or chicken stock
- Stir together and bring to the boil.
- Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
- Remove from the oven and serve topped with fresh coriander. I like to serve mine with boiled or pilau rice, chapati and raitha.chopped coriander
Video
Notes
Can I make it ahead?
Yes, you can make the curry, then cool, cover and refrigerate.
Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.
Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.
You may need to add a splash of water or stock to loosen up the curry when reheating. Can I freeze it? Yes, make the curry, then cool, cover and freeze.
Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above. Nutritional information is approximate, based on 4 servings (not including serving suggestions of rice, chapati, raita etc).
Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.
Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.
You may need to add a splash of water or stock to loosen up the curry when reheating. Can I freeze it? Yes, make the curry, then cool, cover and freeze.
Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above. Nutritional information is approximate, based on 4 servings (not including serving suggestions of rice, chapati, raita etc).
Nutrition
Calories: 484kcal | Carbohydrates: 17g | Protein: 53g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 182mg | Sodium: 1177mg | Potassium: 1131mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1789IU | Vitamin C: 61mg | Calcium: 79mg | Iron: 6mg
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