Lamb Bhuna: The Most Delicious Lamb Bhuna Recipe

Ingredients for Lamb Bhuna

• 600g lamb neck fillets or lamb shoulder, cut into large chunks

• 6 garlic cloves, finely crushed
• Thumb-sized piece of ginger, peeled and finely diced
• 2 tbsp malt vinegar
• ½ tsp ground cinnamon
• 1 tbsp sunflower oil

For the Sauce

• 3-5 tbsp sunflower oil (plus 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 canned chopped tomatoes
• 1 tsp garam masala

Step-by-Step Instructions for Lamb Bhuna

Step 1: Marinate the Lamb

In a large bowl, mix the marinade ingredients with a pinch of salt. Add the lamb chunks, toss to coat evenly, and let it marinate for at least 1 hour at room temperature or overnight in the fridge for enhanced flavor.

Step 2: Prepare the Sauce

Heat 3 tbsp of sunflower oil in a casserole over medium heat. Add the finely chopped onions and fry for 10 minutes, stirring until soft and golden. Add curry leaves and dried chillies or chilli flakes and fry for another couple of minutes.

Step 3: Add the Spices

Add cumin seeds, mustard seeds, ground coriander, and fenugreek seeds to the pan. Cook for 5 minutes, allowing the spices to release their aroma and infuse into the oil while the onions caramelize.

Step 4: Cook the Lamb

Increase the heat to high and add the marinated lamb. Brown the lamb for about 5 minutes, turning frequently. Stir in the tomato purée and cook for 1 more minute. Add the chopped tomatoes and 100ml of water, then bring the mixture to a simmer.

Step 5: Simmer and Thicken

Lower the heat, cover the dish, and simmer for 1 hour and 20 minutes, stirring occasionally. After the lamb becomes tender, uncover the dish and cook for an additional 8-10 minutes to allow the sauce to thicken.

Step 6: Final Touch

Remove the lamb bhuna from the heat and stir in the garam masala. Season with salt to taste. This dish can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Serving Suggestions

Serve the lamb bhuna with steamed basmati rice or naan bread for a complete meal.

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