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lamb bhuna

Lamb Bhuna

My simple version of the classic flavoursome curry.
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Course: Dinner
Cuisine: Indian
Keyword: Bhuna, Curry, Fakeaway
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients

  • 1 onion diced
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 600 g lamb shoulder diced
  • 1 bird's eye chilli finely sliced
  • 3 whole bird's eye chillies
  • 1 cinnamon stick
  • 2 tbsp tomato paste
  • 400 g tin chopped tomatoes
  • 300 ml lamb or beef stock
  • 3 tbsp curry powder
  • 10 g coriander chopped

Instructions

  • Heat the oil in a large casserole dish or cooking pot. Add the onion and cook for 10 minutes until softened and golden.
  • Add the lamb and cook for 5 minutes until lightly browned.
  • Stir in the garlic paste, ginger paste and sliced bird's eye chilli. Cook for 1 minute.
  • Add the curry powder and stir through the tomato paste and cook for 30 seconds.
  • Add the chopped tomatoes, stock, whole bird's eye chillies and cinnamon stick. Season well with salt and pepper.
  • Bring to a simmer, cover with a lid and cook gently for 1½ hours, stirring occasionally, until the lamb is tender.
  • Remove the lid and simmer until the sauce has reduced and is thick enough to coat the lamb.
  • Remove the cinnamon stick, stir through the coriander and serve with rice and warm naan.