Lamb Bhuna Recipe
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!
Servings 2 Servings
Calories 841kcal
Ingredients
- 350 g Lamb Neck Fillet 12oz
- 2 tablespoon Ghee
- 2 Cloves Garlic
- 35 g Ginger 1 Thumb-Sized Piece
- 4 Green Chilli Peppers
- 1 Large Onion 250g
- 3 Medium Tomatoes 400g
- ½ teaspoon Amchoor
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- 1 teaspoon Kashmiri Chili Powder
- 1 teaspoon Dried Mint
- 2 teaspoon Dried Pomegranate Seeds
- 125 ml Water ½ Cup
- 1 tablespoon Tomato Puree
- 1 teaspoon Sugar
- 1 tablespoon Dried Fenugreek Leaves
- 1 teaspoon Salt
Instructions
- Cut the lamb into 3-4cm (1-1½") 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 continuously.
- 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.
Nutrition
Serving: 1 | Calories: 841kcal | Carbohydrates: 42g | Protein: 58g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 236mg | Sodium: 1397mg | Fiber: 9g | Sugar: 20g
