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