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.
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?
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.
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!
One final recommendation, drop some kachumber salad on the side, it freshens everything up beautifully.
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.
- 24cm or 10″ saucepan with a lid.
- Chopping board.
- Kitchen knife.
- Mixing/prep bowls.
- Weighing scales and or measuring cups and spoons.
One of the most popular dishes on the menu in a British Indian restaurant is a Lamb Bhuna and this is my version, it is slowly cooked for 3 hours filling your house with a beautiful aroma!
- 350g (12 oz) Lamb Neck Fillet
- 2 Tbsp Ghee
- 2 Cloves Garlic
- Thumb Sized Piece of Ginger
- 4 Green Chilli Peppers
- 250g (1⅔ Cup) Onion
- 400g (3 Medium-large) Tomatoes
- ½ Tsp Amchoor
- 1 Tsp Garam Masala
- 1 Tsp Ground Coriander
- ½ Tsp Ground Cumin
- 1 Tsp Kashmiri Chili Powder
- 1 Tsp Dried Mint
- 2 Tsp Dried Pomegranate Seeds
- 125ml (½ Cup) Water
- 1 Tbsp Tomato Puree
- 1 Tsp Sugar
- 1 Tbsp Dried Fenugreek Leaves
- 1 Tsp Salt
- Cut the lamb into 3-4cm cubes.
- Slice the chillies in half lengthways.
- Peel the garlic and ginger and dice both as finely as you can.
- Peel and top and tail the onion then slice it into half moon shapes about 1cm (½") thick.
- Cut the tomatoes into a rough 2cm (¾") dice.
- Heat the ghee in a heavy based saucepan (24cm or 10") over a medium heat.
- Add the slit chillies, garlic and ginger and cook for 60 seconds stirring continuoiusly.
- Throw in the sliced onions and cook for 10 minutes.
- Add in the amchoor, cumin, ground coriander, chilli powder, garam masala, pomegranate seeds and dried mint, then stir to toast for 60 seconds.
- Add the tomatoes, tomato puree, sugar and water and cook for 10 minutes.
- Season the diced lamb with the salt then add it to the tomato mix and sprinkle over the dried fenugreek.
- Stir to combine, add a lid and cook on low for 60 minutes.
- remove the lid and then cook for another 90-120 minutes on low, stirring every 15 minutes or so, adding more water if the curry gets too dry.
Amount Per Serving: Calories: 841Total Fat: 52gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 236mgSodium: 1397mgCarbohydrates: 42gFiber: 9gSugar: 20gProtein: 58g
Calorific details are provided by a third-party application and are to be used as indicative figures only.