Easy lamb bhuna curry

    2 hours 20 min

    We decided to do a curry night back at uni, and this was my offering. It was a hit and I've been making it since. Can be served on its own, or if trying to feed more people, serve it with rice and naan bread.

    Yorkshire, England, UK
    9 people made this

    Serves: 4 

    • 4 cloves garlic, peeled
    • 2.5cm piece root ginger, peeled and chopped
    • 2 onions, sliced
    • 140g bhuna curry paste
    • 500g diced lamb
    • oil as needed
    • 450ml water
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon caster sugar
    • 4 large mushrooms, sliced
    • 250g new potatoes
    • 2 tomatoes, quartered
    • 100g spinach, fresh or frozen

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Blend the garlic, ginger and one of the onions in a food processor then mix with the curry paste.
    2. Fry the lamb in a little oil, then add the remaining onion. Gently fry for 1 minute, then add the paste and cook for 2 minutes.
    3. Add the water, tomatoes, sugar, mushrooms and potatoes, and gently simmer covered for a about 2 hours, until everything is tender.
    4. Add the two fresh tomatoes and the spinach and cook until heated through, about 2 minutes, then serve.


    This recipe can also be made in a slow cooker.

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    Reviews in English (1)


    This brings back memories of those awesome curry nights.  -  25 Jan 2014

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