Lamb Bhuna is a dish that is close to my heart. In this recipe, Lamb Shoulder is slow cooked with caramelised Onions, Cinnamon and Aromatic Spices.
Lamb Bhuna
This recipe reminds me of my Gran in Law. Many years ago she used to live with her adorable Sister in law in a tiny flat. Within the 4 walls of that flat was an abundance of love which poured out into the community around them. When I think back to that house, 3 things spring to mind - Joy, Comfort and an endless supply of delicious food.
They are both the epitome of light, love and kindness.
They would make the most delicious food and this was one of the recipes they made. A simpler recipe from their repertoire.
They would just leave it to slow cook on the stove and then continue with their prayers. Sadly, we lost one of them recently.
To me, they are home. They are both 'Ma' (Grandma). Their home is another home for us, just in another part of the country. A place we get to visit and feel as comfortable as if we were in our own homes. Their house is as open as their hearts.
Back to the food before I start blubbing - Although this Lamb Bhuna is slow cooked, it doesn't include much prep work but as always with Indian food, the key ingredient is time. Bhuna means frying of meat/spices over high heat and that is quite important here.
How to make it
Full Recipe at the bottom of the page -
Saute Onions till golden brown.
Add Cumin Seeds, Ginger and Garlic and cook for 2 minutes.
Add Turmeric, Red Chilli Powder, Black Pepper and Cinnamon. Saute for 2 minutes.
Add Lamb and Brown for 5 - 10 minutes.
Cook covered on low for 1 hour - 1 hour 30 minutes until the meat is very soft.
Add Potatoes, Green Chillies, Garam Masala and a little Water and cook for 15 more minutes.
Tips & Notes
Pressure Cooker - To cook in a pressure cooker, cook for 25 minutes rather then 1 hour. Then add the Potatoes and Green Chilli.
How to serve Lamb Bhuna
This curry is best served with Roti, Naan or Paratha. You can also serve it with Raita, Kachumbur (Salads), Achaar (Pickles) and Papadaum. You can also serve it with with Jeera Rice, Ninja Foodi Rice or Basmati Rice.
Storage Instructions
This dish can be kept in the fridge in an airtight container for 4 days. It also keeps well in the freezer for up to 2 months.
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
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Lamb Bhuna
Ingredients
- 2 tablespoon Oil
- 2 tablespoon Ghee or Add more Oil
- 1 large Onion Diced
- 6 cloves Garlic Crushed
- 2 inch Ginger Crushed
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Turmeric
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Ground Black Pepper
- 1 Cinnamon Stick
- 2 lb Boneless Lamb Shoulder Cut into 1 inch Chunks
- 2 Potatoes Peeled and Chopped into Quarters (Optional - see Notes)
- 2 Green Chillies Pierced
- 1 teaspoon Garam Masala
- 250 ml Water
Instructions
- Heat Oil and Ghee. Saute Onions till golden brown over high heat. 10 - 15 minutes.
- Add Ginger, Garlic and Cumin Seeds and cook for 2 minutes.
- Add Turmeric, Red Chilli Powder, Black Pepper and Cinnamon. Saute on high for 2 minutes.
- Add Lamb and brown for 5 - 10 minutes on high.
- Cook covered on low for 1 hour - 1 hour 30 minutes until the meat is very soft. I do this without adding water, there will be some bits stuck to the bottom which adds to the flavour. You can add some water mid way if you prefer.
- Add Potatoes, Green Chillies, Garam Masala and Water. Bring to a simmer and cook covered on low for 15 more minutes. Serve topped with chopped Coriander.
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