Skint Dad's lamb bhuna fakeaway

    40 min

    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.


    Kent, England, UK
    8 people made this

    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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (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