Name: Lamb Bhuna
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Curry
Ingredients: 1 tbsp olive oil; 500g / 1.1lb diced lamb; 2 large red onions, diced; 4 cloves garlic, minced or crushed; 1 tbsp ginger paste; 2 large tomatoes (around 200g / 7oz each), diced; 2 large red bell peppers/capsicums, deseeded and diced into large pieces; 2 green chillis; 60ml / 1/4 cup chicken stock; few sprigs of fresh coriander, finely chopped; 2 tsp cumin seeds; 1 small cinnamon stick; 1/2 tsp ground turmeric; 2 tsp ground coriander

Question 1

What is it?

Accepted Answer

Bhuna originates from the Bengal region of India. The name translates to 'be fried' from its original Urdu origins, which is descriptive of the cooking method of frying spices before adding meat (although for this recipe I cook the lamb and the whole spices together first).

It's not a 'saucy' curry and is typically served with a thick gravy that clings to the meat, rather than with juices that the meat is swimming in. 

You can easily adjust this lamb bhuna recipe to your preferences. Add more stock if you want more sauce. And it's easy to reduce it down to a drier consistency by bringing the curry to a rapid boil at the end of the cooking time until you get the desired result.

Question 2

What kind of lamb should I use?

Accepted Answer

Any type of lamb that is suited to slow cooking works for this recipe. The best option is lamb shoulder, but leg works well, as does neck, chump or breast meat. 

If the meat is not fully tender after the cooking time then you can continue cooking it for a little longer. If you are using one of the above cuts then it's very hard to overdo it!

Question 3

What can I serve it with?

Accepted Answer

As with most curries, some form of bread or rice is essential. Try this saffron basmati rice as an alternative to plain rice, and add some naan bread or chapati to the table too. 

Although typically served with spicy curries, this cucumber and mint raita is a great accompaniment and adds an extra creamy texture to the fairly dry bhuna. 

If you are looking for another great side dish or starter then look no further than this chicken pakora, which is absolutely packed with flavour.

Question 4

Is it spicy?

Accepted Answer

Bhuna is a medium to hot curry. It's traditionally served hot enough to tingle, but not so much that you will be sweating away and reaching for mouthfuls of water (or lassi... or kingfisher). However, the great thing about cooking at home is that you are in complete control over how much spice you want to add. 

The recipe includes 2 green chillies. Depending on the type and strength of chilli you use, this will result in a medium-hot curry. You can reduce this or increase it based on your preference. Don't be fooled into thinking that green chillies are milder than red chillies either - they are a little more bitter in taste, but can still pack a punch.

Lamb Bhuna

Description

Ingredients

Instructions

Notes

Nutrition