Lamb Bhuna
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.
Ingredients
- 2 tbsp Oil
- 2 tbsp Ghee or Add more Oil
- 1 large Onion Diced
- 6 cloves Garlic Crushed
- 2 inch Ginger Crushed
- 1 tsp Cumin Seeds
- 1 tsp Ground Turmeric
- 1 tsp Red Chilli Powder
- 1 tsp 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 tsp 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.
Notes
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.Garam Masala - If you are using a store brought version, the flavour can vary quite a lot. So add a little and taste before adding more. Alternatively use a good Curry Powder like Madras Curry Powder.
Meat - You can also use Lamb Leg, Mixed Lamb, Beef to Mutton in this recipe. The meat is cooked over low heat for a long time here. You can add water to the pot midway but I prefer not to.
Potatoes - Adding the potatoes is optional. It is absolutely delicious without them because the addition of them mutes the flavours slightly but..my kids like them so they had to go in! If you choose not to add them, add the Garam Masala and Green Chillies (N0 water) and cook for 3 - 4 minutes.
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.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.Nutrition
Calories: 354kcalCarbohydrates: 9gProtein: 30gFat: 22gSaturated Fat: 8gCholesterol: 111mgSodium: 180mgPotassium: 511mgFiber: 3gSugar: 2gVitamin C: 7mgCalcium: 43mgIron: 3mg
Tried this recipe?Let us know how it was!