Lamb Bhuna an Indian Takeaway Favourite

Lamb bhuna is a boldly spiced curry with Bengali influences, my version is influenced by the British Indian curries that I grew up loving.

This dish simmers slowly for 3 hours on a low heat to get maximum flavour into the lamb and sauce, and you spend most of that time with your feet up!

Bhuna Gosht Fakeaway

You can’t stroll around my site without tripping over an Indian inspired curry recipe.

My latest is a lamb bhuna, a recipe with Bengali origins that most definitely nods a head to the British Indian restaurants I frequented so often.

This particular version is born of several requests asking for a lamb version of my beef bhuna, prawn bhuna and vegetable bhuna recipes.

I believe that different types of meat in dishes benefit from slightly different spicing in sauces.

As a result, this recipe adds a few more sour elements that works so well with lamb.

I also add some dried mint, because mint with lamb is a classic combination. I often use it in marinades for Indian inspired lamb dishes, it features in my lamb tikka masala, lamb shank curry and lamb chop curry recipes.

Here it offers a very subtle flavour to the sauce and what a sauce it is. The long and slow cooking allows the flavours to mingle and do their thing whilst ensuring that the meat is tender and delicious.

Frequently Asked Questions

Can I use a different cut of lamb?

You can use any diced lamb you can get your hands on. Quite often the cut is not identified in supermarkets.

My favourite cut to use is lamb neck fillet because it has the perfect fat content. But the shoulder works really well too.

You do want some nice big chunks though, smaller chunks will break down in the sauce.

Do I have to add dried pomegranate seeds?

No, you can omit them. But they are a glorious ingredient that adds a mild sweet and sour flavour to the dish.

I love them, they also feature in my chole masala and achari chicken recipes.

Can I make this in advance?

Yes, absolutely! It will last in the fridge for 2-3 days and the flavours will improve during that time. It will also freeze for up to 3 months.

To reheat defrost and gently bring to temperature in a covered saucepan.

Serving Suggestions

Lamb bhuna features a thick and bold sauce and as a result, I like to serve it with chapatis or roti. But it would be just as good served with tandoori style naan bread as it is pictured here.

If you want the full curry house experience, don’t forget the poppadoms!

Rice is also an obvious option, I typically opt for plain boiled or steamed rice. However, a nice pilau is also a great option.

The thick and clingy sauce lends itself particularly well to a slightly different side dish too. Potatoes!

I often serve this with either aloo methi or my roasted Bombay potatoes.

One final recommendation, drop some kachumber salad on the side, it freshens everything up beautifully.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comment section below the recipe.

• Stovetop.
• 24cm or 10″ saucepan with a lid.
• Chopping board.
• Kitchen knife.
• Mixing/prep bowls.
• Weighing scales and or measuring cups and spoons.