Lamb Bhuna Recipe

Introduction

Lamb bhuna is a rich and flavorful Indian curry known for its thick, spiced sauce and tender meat. This dish features marinated lamb slow-cooked with aromatic spices, creating a comforting meal that’s perfect for any occasion.

Ingredients

• 600g lamb neck fillet or shoulder, cut into large chunks
• 6 garlic cloves, finely grated
• Thumb-sized piece of ginger, peeled and finely grated
• 2 tbsp malt vinegar
• ½ tsp ground cinnamon
• 1 tbsp sunflower oil
• 3 tbsp sunflower oil, plus a little extra if needed
• 2 onions, finely chopped
• 10 curry leaves
• 2 dried chillies, or ½ tsp chilli flakes
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground coriander
• ½ tsp fenugreek seeds or ground fenugreek
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 1 tsp garam masala
• Salt, to taste
• 100ml water

Instructions

1. Step 1: Make the marinade by combining the garlic, ginger, malt vinegar, ground cinnamon, 1 tbsp sunflower oil, and a large pinch of salt in a large bowl. Toss in the lamb chunks, cover, and leave to marinate for 1 hour at room temperature or chill overnight for deeper flavor.
2. Step 2: Heat 3 tbsp sunflower oil in a flameproof casserole over medium heat. Add the finely chopped onions and fry for about 10 minutes, stirring often, until they are soft and golden. Add a little extra oil if the pan gets dry.
3. Step 3: Stir in the curry leaves and dried chillies, frying for a few minutes more. Add the cumin seeds, mustard seeds, ground coriander, and fenugreek, cooking for 5 minutes until the onions begin to caramelise.
4. Step 4: Add the marinated lamb along with all the marinade to the pan. Turn the heat to high and cook, stirring, for 5 minutes until the lamb is browned on all sides.
5. Step 5: Stir in the tomato purée and cook for 1 minute. Then add the chopped tomatoes and 100ml of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour and 20 minutes. Stir occasionally to prevent sticking.
6. Step 6: Remove the lid and cook uncovered for another 8-10 minutes, allowing the sauce to thicken and reduce.
7. Step 7: Take the pan off the heat, stir in the garam masala, and season with salt to taste. Your lamb bhuna is ready to serve.

Tips & Variations

• For extra richness, use lamb shoulder instead of neck fillet as it has more fat which keeps the meat moist.
• Adjust the heat by increasing or reducing dried chillies or chilli flakes according to your preference.
• Serve with basmati rice or warm naan bread to soak up the delicious sauce.
• Fenugreek adds a unique aroma, but if unavailable, you can omit it without drastically changing the dish.

Storage

Store leftover lamb bhuna in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a saucepan over low heat, adding a splash of water if the sauce is too thick. This curry can also be frozen for up to two months; thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, lamb shoulder or neck are ideal due to their tenderness and flavor after slow cooking. Other tougher cuts can work but may require longer cooking times to become tender.

What can I use if I don’t have curry leaves?

Curry leaves add a distinct flavor but are optional. You can omit them or add a small pinch of dried fenugreek leaves instead to mimic some of the aromatic qualities.

Lamb Bhuna Recipe

---

★★★★★

4.6 from 121 reviews

• Author: Cleo
• Total Time: 1 hour 55 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A rich and flavorful Lamb Bhuna recipe featuring tender chunks of lamb marinated and slow-cooked in a fragrant blend of spices, caramelized onions, and tomatoes to create a thick, aromatic curry sauce. Perfect for fans of authentic Indian cuisine seeking a hearty and satisfying meal.

---

Ingredients

Scale 1x2x3x

Marinade and Lamb

• 600g lamb neck fillet or shoulder, cut into large chunks
• 6 garlic cloves, finely grated
• Thumb-sized piece of ginger, peeled and finely grated
• 2 tbsp malt vinegar
• ½ tsp ground cinnamon
• Salt, a large pinch

Cooking Ingredients

• 1 tbsp sunflower oil
• 3 tbsp sunflower oil, plus a little extra if needed
• 2 onions, finely chopped
• 10 curry leaves
• 2 dried chillies, or ½ tsp chilli flakes
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground coriander
• ½ tsp fenugreek seeds or ground fenugreek
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 100ml water
• 1 tsp garam masala

---

Instructions

1. Make the Marinade: In a large bowl, combine the grated garlic, grated ginger, malt vinegar, ground cinnamon, and a large pinch of salt. Toss in the lamb chunks to coat thoroughly. Cover the bowl and marinate for at least 1 hour at room temperature or refrigerate overnight for deeper flavor infusion.
2. Prepare the Sauce Base: Heat 3 tablespoons of sunflower oil in a flameproof casserole over medium heat. Add the finely chopped onions and fry for about 10 minutes, stirring regularly until they become soft and golden. Add a drizzle of extra oil if the pan becomes dry during cooking.
3. Cook Spices and Aromatics: Add the curry leaves and dried chillies (or chilli flakes) to the onions and continue frying for a few more minutes. Then stir in the cumin seeds, mustard seeds, ground coriander, and fenugreek seeds. Cook for an additional 5 minutes until the onions begin to caramelize and the spices release their aroma.
4. Brown the Lamb: Add the marinated lamb and its marinade to the pan. Turn the heat to high and cook, stirring continuously, for about 5 minutes until the lamb pieces brown evenly.
5. Add Tomatoes and Simmer: Stir in the tomato purée and cook for 1 minute. Then add the canned chopped tomatoes and 100ml of water. Bring the mixture to a gentle simmer.
6. Slow Cook the Curry: Reduce the heat to low, cover the casserole, and cook for 1 hour and 20 minutes. Stir occasionally to prevent sticking. The lamb should become tender and absorb the flavors of the sauce.
7. Reduce the Sauce: Remove the lid and continue to cook uncovered for another 8 to 10 minutes, allowing the sauce to thicken and reduce to a rich, concentrated consistency.
8. Finish and Serve: Remove from heat and stir in the garam masala. Adjust seasoning with salt if needed. Serve hot with rice or flatbreads.

Notes

• The dish can be marinated overnight in the refrigerator for enhanced flavor and tenderness.
• If the sauce begins to dry out during cooking, add a splash of water as needed.
• Lamb shoulder can be used as an alternative to lamb neck fillet, both provide good flavor and texture.
• This curry can be refrigerated for up to three days or frozen for two months for convenient future meals.
• Adjust chili quantity according to preferred spice level.

• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Lamb Bhuna, Indian Lamb Curry, Spicy Lamb Curry, Slow Cooked Lamb, Indian Recipes