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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
