Authentic Lamb Bhuna Curry

Name: Authentic Lamb Bhuna Curry
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: 600 g lamb neck fillet or shoulder, cut into large chunks; 2 onions, finely chopped; 400 g canned chopped tomatoes; 4 tbsp sunflower oil; 6 clove garlic; 1 piece fresh ginger, peeled and finely grated; 2 tbsp malt vinegar; 0.5 tsp ground cinnamon; 10 curry leaves; 2 dried chillies or 1/2 tsp chilli flakes; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp ground coriander; 0.5 tsp fenugreek seeds or ground fenugreek; 1 tbsp tomato puree; 1 tsp garam masala

A rich and aromatic North Indian classic featuring tender lamb slow-cooked in a thick, intensely flavored tomato and onion sauce. This 'bhuna' style curry is famous for its deep, caramelized flavors and satisfyingly thick consistency, making it a perfect weekend treat.

Servings4 Portions

Prep Time30 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

lamb neck fillet or shoulder, cut into large chunks
600 g
onions, finely chopped
2
canned chopped tomatoes
400 g
sunflower oil
4 tbsp
garlic
6 clove
fresh ginger, peeled and finely grated
1 piece
malt vinegar
2 tbsp
ground cinnamon
0.5 tsp
curry leaves
10
dried chillies or 1/2 tsp chilli flakes
2
cumin seeds
1 tsp
mustard seeds
1 tsp
ground coriander
1 tsp
fenugreek seeds or ground fenugreek
0.5 tsp
tomato puree
1 tbsp
garam masala
1 tsp

Step-by-Step Instructions

Prepare the marinade by mixing the finely grated garlic, ginger, malt vinegar, ground cinnamon, and 1 tablespoon of sunflower oil with a generous pinch of salt in a large bowl. Add the lamb chunks and toss thoroughly to coat. Cover and marinate for at least 1 hour at room temperature, or for the best flavor, refrigerate overnight.

In a large flameproof casserole dish or heavy-based pan, heat the remaining 3 tablespoons of sunflower oil over medium heat. Add the finely chopped onions and fry for about 10 minutes, stirring frequently until they are soft and deep golden brown. If the pan looks dry, add a tiny splash more oil.

Stir in the curry leaves and dried chillies (or chilli flakes) and fry for 2 minutes. Add the cumin seeds, mustard seeds, ground coriander, and fenugreek. Cook for another 5 minutes, allowing the spices to toast and the onions to begin caramelizing.

Increase the heat to high and add the marinated lamb. Cook for 5 minutes, stirring constantly until the meat is browned on all sides. Stir in the tomato purée and cook for 1 minute, then add the canned chopped tomatoes and 100ml of water.