Lamb Bhuna
Indian Recipes

Lamb Bhuna

On the Hob
serves 4
Lamb Bhuna is a dry-style curry where flavour comes from patiently browning onions and reducing the masala until rich and concentrated. This version keeps the heat balanced and gives enough simmer time for tender lamb and a proper thick bhuna finish.
CurrySpicy
20 mins prep1 hr 35 mins cook1 hr 55 mins total

  1. Heat the oil (and ghee, if using) in a heavy hob casserole over medium heat. Cook the onions for 12 to 15 minutes until deep golden and reduced.

  2. Add garlic and ginger and cook for 1 minute, then stir in cumin, coriander, turmeric, chilli powders and garam masala for 30 seconds.

  3. Stir in tomato puree and cook for 1 minute until darkened slightly.

  4. Add the lamb and season with salt, then cook for 6 to 8 minutes, stirring, until the meat is sealed and coated in the masala.

  5. Add chopped tomatoes and cook down for 5 minutes until thick and glossy.

  6. Lower the heat and stir in the yogurt gradually so it does not split.

  7. Add hot water, bring to a gentle simmer, cover and cook for 60 to 80 minutes, stirring occasionally, until the lamb is tender and the sauce has reduced to a thick bhuna consistency.

  8. Uncover for the final 10 minutes if needed to reduce further. Finish with a pinch of garam masala and fresh coriander before serving.

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