Deluxe lamb bhuna

    1 hour 45 min

    This rich and spicy lamb bhuna packs a punch due to the concentration and combination of the spices and lack of liquid. Serve with an ice cold beer and some naan bread.

    1 person made this

    Serves: 6 

    • 2 teaspoons whole cumin seeds
    • 4 teaspoons whole coriander seeds
    • 2 teaspoons whole mustard seeds
    • 2 dried chillies, seeded and chopped
    • 2 teaspoons whole fennel seeds
    • 1 teaspoon ground fenugreek
    • 4 tablespoons sunflower oil
    • 1 large onion, very finely chopped
    • 1 (3cm) piece fresh root ginger, finely chopped
    • 6 cloves garlic, finely chopped
    • 2 medium tomatoes, peeled and chopped
    • 1kg boneless lamb shoulder, diced
    • 1 teaspoon salt
    • 150ml boiling water
    • 1 teaspoon brown sugar
    • 5 tablespoons chopped fresh curry leaves
    • chopped fresh coriander, to taste

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Heat a frying pan over a medium heat. When hot, add cumin, coriander, mustard, chilli, fennel and fenugreek seeds. Stir until they become a little darker. Transfer to a bowl to cool. Once cool grind into a powder using a mortar and pestle.
    2. Heat the oil in a wide non-stick lidded pan over medium-high heat. When hot add the onion, ginger and garlic. Fry for 4 to 5 minutes, stirring constantly until golden brown. Add the tomatoes and cook and stir for 3 to 5 minutes until mushy.
    3. Stir in ground spices and cook for 1 minute. Add lamb and salt, stir and cook for another 5 minutes. Stir in the water, sugar and curry leaves and bring to a simmer. Cover and reduce the heat to low. Simmer gently for about 80 minutes or until the lamb is tender.
    4. Remove the lid, increase the heat to high and cook, stirring continuously until the sauce has reduced to the point where it clings to the meat. Serve garnished with chopped fresh coriander.

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