Skint Dad's lamb bhuna fakeaway

Skint Dad's lamb bhuna fakeaway


3 people made this

About this recipe: Bhuna sets itself out to be a medium/hot curry but I didn’t find this recipe too overbearing. In the short time the lamb was cooking the spices infused to give off a deep warming flavour which all of us, including our youngest daughter Chloe, enjoyed.

TheSkintDadBlog Kent, England, UK

Serves: 4 

  • 2 tablespoons oil
  • 2 onions, chopped
  • 5g fresh root ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • 350g lamb, cubed
  • 1 (400g) tin tomatoes
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 pinch salt

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat oil in a pan over a medium heat and add the onions, ginger, garlic, turmeric, coriander, cumin and lamb, mixing everything together. When the lamb begins to brown, cover the pan, reduce the heat to low and cook for 10 minutes, stirring half way through.
  2. Add the tomatoes, chilli powder, garam masala and a pinch of salt and mix well. Cook on low for a further 10 to 15 minutes without the lid on, until the sauce thickens. Serve with rice of your choice.

See it on my blog

See this recipe on the Skint Dad Blog

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Reviews (2)


good solid curry added more chilli too hot for wife and kids happy days more for me gonna try freeze some - 31 Aug 2016


Well impressed. Omitted the garlic (gives me wind), and added a bit more chili powder but all in all very nice and easy to cook. - 23 Aug 2016

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