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Lamb Bhuna
Indian Recipes

Lamb Bhuna

On the HobCurrySpicy4
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.

Ingredients

  • 2 tsp Ground cumin
  • 4 Garlic Cloves crushed
  • 1 tsp Salt to taste
  • 200 g Chopped tomatoes or passata
  • 1/2 tsp Hot Chilli Powder optional
  • 1 tbsp Fresh Ginger grated
  • 200 ml Water hot
  • 2 large Onions finely sliced
  • small handful Fresh coriander chopped, to finish
  • 2 tbsp Tomato purée
  • 3 tbsp rapeseed or vegetable oil
  • 1 tsp Kashmiri Chilli Powder
  • 1 tbsp Ghee optional
  • 2 tsp Ground coriander
  • 750 g lamb shoulder or leg trimmed and cut into bite-size pieces
  • 1 tsp Garam Masala plus extra to finish
  • 1/2 tsp Turmeric
  • 3 tbsp plain yogurt room temperature

Method

20m1h 35m1h 55m
  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.

Notes

Take your time with the onions — that depth is the backbone of the dish.
Bhuna should be thick and clingy rather than saucy; reduce uncovered at the end if needed.
Lamb shoulder gives the best texture for a long simmer.

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