Authentic lamb bhuna

    1 hour 20 min

    A bhuna is all about the style of cooking rather than the ingredients. This is an intensely flavoured dish that’s slow cooked until the meat is tender and becomes infused with a selection of spices. The meat is then fried on a high heat to reduce or 'bhun' it so that it reduces and intensifies in flavour. This also creates a richly spiced sauce that clings lovingly to the chunks of meat.


    Surrey, England, UK
    34 people made this

    Serves: 6 

    • 2 teaspoons cumin seeds
    • 3 teaspoons coriander seeds
    • 2 teaspoons mustard seeds
    • 2 teaspoons fennel seeds
    • 2 teaspoons fenugreek
    • 2 to 3 dried chillies
    • 2 onions, finely chopped
    • 6 garlic cloves, finely chopped
    • 20 curry leaves
    • 1 (4cm piece) root ginger, grated
    • 1 (400g) tin plum tomatoes
    • 1 teaspoon salt
    • 1/2 teaspoon turmeric
    • 900g leg of lamb or mutton, trimmed and chopped
    • 1 teaspoon garam masala
    • 1 handful fresh coriander, chopped

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat a frying pan and add the cumin seeds, coriander, mustard, fennel, fenugreek seeds, and two or three dried chillies. Keep the spices moving for a minute or two until they go a shade darker. Empty the spices into a bowl and let them cool before grinding to a fine powder in a coffee grinder or with a pestle and mortar. Leave to one side.
    2. Heat a little oil and add onions in a large pan, after a few minutes add the garlic. Once they have browned add the curry leaves, with the ginger, tomatoes and salt. Cook until the tomatoes break down creating a thick paste.
    3. Add the roasted spice mix and turmeric to the pan and stir well. Cook for a minute or two, taking care not to let the sauce catch on the bottom of the pan. If it does, add a splash of water and quickly stir.
    4. Place the meat in the pan and stir to coat then cook for five minutes. Reduce the heat and put a lid on the pan and cook on a very gentle heat for about 30 to 40 minutes (longer if using mutton). Check that the meat is tender. If it isn't leave it for a while longer.
    5. When the meat is ready, remove the lid from the pan and turn up the heat and fry to reduce the sauce until it almost disappears. The aim is to create a dry dish concentrated sauce that clings tightly to the tender meat.
    6. Finish with a sprinkle of garam masala and a handful of chopped fresh coriander.

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    Thank you for sharing your recipe. This was a delicious curry with lots of flavour and a medium spice that suited both me and my partner. It smelled and tasted like a restaurant curry, I was so proud! I follow Slimming World to lose weight and this recipe was easily adapted because there was little fat involved anyway. I made the recipe Slimming World friendly by using Frylite instead of oil when I cooked the onions  -  04 Aug 2016