Takeaway style lamb bhuna

    20 min

    Fancy a takeaway style lamb bhuna? This recipe will totally hit the spot and it is far easier to make than some of the more authentic lamb bhuna recipes. Best served with rice and an ice cold beer.

    12 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 900g cooked lamb
    • 2 tablespoons curry powder
    • 2 tablespoons tandoori powder
    • 3 tablespoons tomato purée
    • juice of 1 lime
    • 6 cloves garlic, minced
    • 1 (3cm) piece root ginger, minced
    • 1 medium onion, very finely chopped
    • 400ml curry sauce
    • 2 tablespoons plain yoghurt
    • 1 small red chilli, seeded and minced
    • salt and pepper, to taste
    • chopped fresh coriander, to garnish

    Prep:20min  ›  Ready in:20min 

    1. In a wok over a medium heat, warm the oil then add the tomato purée, tandoori and curry powder followed by the onion, chilli, garlic and ginger and cook and stir for 5 to 6 minutes until the onion softens. Add the lamb and just enough curry paste to cover. Bring to a simmer for 5 to 6 minutes then stir in the yoghurt and lime juice. Season well.
    2. To serve, add a sprinkling of chopped fresh coriander.

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