Lamb Bhuna | Hari Ghotra
3.6/5 rating (78 votes)

Lamb Bhuna

Lamb in a Deep Rich Sauce

  • Heat Hot
  • Serves 4
  • Dietary Info LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 5 mins
  • Cook 1 hr 5 mins
                             

A Bhuna is all about the style of cooking rather than the ingredients.

Hari says

This is an intensely flavoured dish that’s slow cooked until the meat is tender and becomes infused with a selection of spices - healthy as well as hearty.

The meat is then fried on a high heat to reduce or 'bhun' it so that it intensifies in flavour. This also creates a richly spiced sauce that clings lovingly to the chunks of meat.

To get the spices for my Bhuna, check out my curry kit here.

Top Tip:

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.

  • Ingredients
  • Method
  • 900g leg of lamb or mutton, trimmed and chopped

Spice Blend

  • 2 tsp cumin seeds
  • 3 tsp coriander seeds
  • 2 tsp mustard seeds
  • 2-3 dried chilli
  • 2 tsp fennel seeds
  • 1 tsp fenugreek seeds

Masala

  • 2 onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 20 curry leaves
  • 4cm ginger, grated
  • 400g / 1 tin plum tomatoes
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp garam masala
  • Handful coriander, chopped 
  1. Heat a frying pan and add the cumin seeds, coriander, mustard, fennel, fenugreek seeds, and two or three dried chillies. Keep the spices moving for a minute or two until they go a shade darker. Empty the spices into a bowl and let them cool before grinding to a fine powder in a coffee grinder or with a pestle and mortar. Leave to one side.
  2. Heat oil and add onions in a large pan, after a few minutes add the garlic.
  3. Once they have browned add the curry leaves, with the ginger, tomatoes and salt. Cook until the tomatoes break down creating a thick paste.
  4. Add the roasted spice mix and turmeric to the pan and stir well. Cook for a minute or two, taking care not to let the sauce catch on the bottom of the pan. If it does, add a splash of water and quickly stir.
  5. Place the meat in the pan and stir to coat then cook for five minutes. Reduce the heat and put a lid on the pan and cook on a very gentle heat for about 30-40 minutes (longer if using mutton). Check that the meat is tender. If it isn't, leave it for a while longer.
  6. When the meat is ready, remove the lid from the pan and turn up the heat and fry to reduce the sauce until it almost disappears. The aim is to create a dry, concentrated sauce that clings tightly to the tender meat.
  7. Finish with a sprinkle of garam masala and a handful of chopped fresh coriander.

Served with

I love this dish with lots of rotis or some garlic naan.

Foodies100 Index of UK Food Blogs
Foodies100

Nutritional information

Typical values* per Serving
Calories98
Fat (g)4.9
of which saturates (g)2.0
Carbohydrates (g)2.4
of which sugars (g)1.6
Fibre (g)0.5
Protein (g)12
Salt (mg)0.53
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Lamb Bhuna ”

Comments

Comments (29)

  • Neil

    Neil

    22 October 2016 at 19:09 |
    HI are these kits available in the USA?

    reply

    • Hari Ghotra

      Hari Ghotra

      23 October 2016 at 20:55 |
      Hi Neil Yes we ship to the states. Put your order through and we will get them out to you asap. Thanks so much Hari

      reply

  • anne

    anne

    14 May 2016 at 16:14 |
    just made Bhuna with chicken, tastes absolutely lovely. this is always now my "go to" site☺☺

    reply

    • Hari Ghotra

      Hari Ghotra

      14 May 2016 at 16:24 |
      Hi Anne so happy to hear that! Glad you loved the bhuna and thank you for coming back to the site and leaving comments. Makes me very happy to hear the recipes are being enjoyed. Hari

      reply

  • john

    john

    08 February 2016 at 18:21 |
    What type of dried chillies could I use, shop at tesco because it's easier and work alot don't have big choice of dried chillies would pasila, arbol or ancho chillies be any use or will they not give the right flavour? Thanks :D

    reply

    • Hari Ghotra

      Hari Ghotra

      09 February 2016 at 08:38 |
      Hi John For this dish I'm looking to add heat with the dried chillies. Personally I go for Kashmiri which are mild in flavour but are warming and have a lovely colour. From the ones listed you could go for either ancho but theses may be too mild and sometimes they can be a dark colour which will make your a darker color but arbol will add the heat and the colour. These can be fairly hot so just add 2 and see how you get on. Let me know how it comes out. Thanks for getting in touch Hari

      reply

  • barry

    barry

    08 February 2016 at 10:43 |
    At what stage would I add to slow cooker, and how long would I cook it for

    reply

    • Hari Ghotra

      Hari Ghotra

      09 February 2016 at 08:31 |
      Hi Barry I would add this to the slow cooker at stage 5 - It's probably advisable to add about 200ml of water to the dish too. Hope that helps - Please can you let me know how it turns out? Thanks Hari

      reply

  • Dan

    Dan

    29 January 2016 at 13:49 |
    Another fantastic recipe Hari, so delicious! I used ground fenugreek, I assumed it was ground. Could you confirm?

    reply

    • Hari Ghotra

      Hari Ghotra

      29 January 2016 at 15:52 |
      Hi Dan Glad you enjoyed it. Yes ground fenugreek seed for this one rather than the herb. Glad you liked it - Don't forget to give the dish a star rating please. Thanks Hari

      reply

  • Jon

    Jon

    08 January 2016 at 18:48 |
    Hi hari,
    I have tried and failed numerous curry recipes but yours seems like the most straight forward and logical :). Before I go out and buy the seeds for the spice mix I already have most of them in ground form already, shall I use the same quantities if doing this?

    reply

    • Hari Ghotra

      Hari Ghotra

      09 January 2016 at 09:41 |
      Hi Jon

      If you are cooking for 4-6 people I would probably reduce everything by 1tsp so rather then 2tsp of cumin use 1tsp. For the chilli if you like it hot leave the same amount. Make up the mix and hopefully your spices are still lovely and fragrant. I hope this helps - do let me know how it comes out. Thanks for leaving your comment and happy cooking. Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    22 July 2015 at 20:25 |
    Hi Sandy Yes you certainly can a slow cooker is great for this dish. I can't wait to hear how you got on. Thanks Hari

    reply

  • Sandy

    Sandy

    20 July 2015 at 10:08 |
    HI Hari
    Wondered would I be able to use lamb leg steaks for this recipie,and could it be cooked in a slow cooker ?
    Have printed off lots of recipies as our family love a good curry, but the ones I have cooked previously have never lived up to expectations
    Have yet to try one of yours, but looking forward to trying them1094

    reply

  • Hari Ghotra

    Hari Ghotra

    01 June 2015 at 07:59 |
    Hi Nigel I'm so glad it was a success. Do let me know what you try next. Thanks for using the site. Hari

    reply

  • Hari Ghotra

    Hari Ghotra

    01 June 2015 at 07:57 |
    Hi Angela. It really does depend on the lamb and sometimes the cooking time can vary. However, in general leg will take about 30-40 minutes. I hope it didn't take to much longer and you enjoyed the final dish. Hari

    reply

  • Nigel

    Nigel

    01 June 2015 at 06:34 |
    Hello Hari,

    I cooked this recipe using skinless bone-in chicken thighs as also suggested by you and the result was excellent. I am a great Bhuna fan and the taste of the sauce was deep and intensely satisfying.

    Great site and I will definitely be cooking more of your recipes.

    reply

  • Angela

    Angela

    31 May 2015 at 17:53 |
    Hi there
    is the recipe wrong as it only says cook the meat for 30 mins. My meat has nearly had an hour and still is t tender. Lamb steaks

    reply

  • Nicholas Young

    Nicholas Young

    05 May 2015 at 16:33 |
    Hi Hari!

    Next up is your Nariyal Chicken - on the menu for tomorrow night! I think I will need a weekend to try my hand at the samosas - going to have a look for the pre-made samosa pastry you suggested.

    reply

  • Hari Ghotra

    Hari Ghotra

    01 May 2015 at 12:15 |
    Hi Nick That is brilliant to hear. So glad you are enjoying the site! What's on the menu next?

    reply

  • Nicholas Young

    Nicholas Young

    01 May 2015 at 12:08 |
    Hi Hari!

    I tried this recipe with chicken this week and it was amazing!! I think it's my favourite of your recipes so far!

    My friend and I are making our way through your recipes and we have loved every one so far!!

    reply

  • Esther

    Esther

    28 March 2015 at 10:04 |
    Hi Harri,

    What cut of meat (lamb) would you choose for the slow cooker?
    Would you cook it on the bone or diced?
    Are the 900g lamb leg with bone or just the weight of the meat?
    Thanks :)

    reply

  • Hari

    Hari

    19 March 2015 at 16:59 |
    Hi

    Yes you can but just be careful at on step 6 when you are thickening and reducing all the sauce away to intensify the flavours that the chicken doesn't break up. I would recommend you either use chicken on the bone or thigh fillets. Let me know how you get on.

    reply

  • Nicholas Young

    Nicholas Young

    19 March 2015 at 16:43 |
    Hi Hari!
    Would it be possible to use chicken instead of lamb? If so, would there be any consequential changes to the recipe? Thanks!

    reply

  • Hari

    Hari

    29 December 2014 at 17:21 |
    Hi Jeanette
    That Sounds like a challenge. I would recommend a chicken briyani which means you don't have to make a side of rice and it goes a long way, tamarind prawns and a karahi lamb. Or if you could do a chicken korma for the mild, a lamb madras for the hot and some masala prawns.
    Let me know what you decide on I would love to hear how you get on. Good luck!

    reply

  • Jeanette

    Jeanette

    29 December 2014 at 16:03 |
    Hi Hari I am cooking for twenty people I am going to cook three curries which ones would you suggest that would blend well together
    I have Lamb Chicken and Prawns

    reply

  • Chris Drew

    Chris Drew

    04 December 2014 at 11:01 |
    Thanks Hari.

    reply

  • Hari

    Hari

    04 December 2014 at 08:38 |
    Hi Chris
    Probably about 4-5 medium sized ones. Depending on how juicy they are you might need a little splash of water too - hope that helps. Hari

    reply

  • Chris Drew

    Chris Drew

    04 December 2014 at 08:32 |
    Hello Hari, if I wanted to swap tinned tomatoes for fresh how many would you suggest? Thanks

    reply

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Hari Ghotra