Lamb Bhuna

Lamb Bhuna recipe with tender slow-cooked lamb, aromatic spices, and thick tomato-based sauce. Made with fresh ginger, garlic, green chilies, and warm Indian spices. This easy homemade curry is ideal for meal prep, perfect with rice, chapati, or naan. Great option for family dinners or curry night.

This rich and aromatic Lamb Bhuna is a slow-cooked curry full of bold spices and tender chunks of lamb simmered in a thick, flavorful sauce. Made with warming whole spices, fresh green chilies, and tomatoes, it’s a restaurant-style curry that’s easy to recreate at home.

Ingredients

For the Curry

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 green cardamom pods
• 1 large or 2 medium onions, roughly chopped
• 3 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 6 green bird’s eye chilies (2 finely chopped, 4 whole)
• 2 bay leaves
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• Pinch of ground cloves
• ½ tsp salt
• ½ tsp black pepper
• 1 kg (2.2 lbs) lamb (shoulder, leg, or neck), cut into 1-inch cubes
• 1 red bell pepper, chopped into large chunks
• 6 medium tomatoes, roughly chopped
• 3 tbsp tomato purée
• 360 ml (1½ cups) lamb or chicken stock

To Serve

• Chopped fresh coriander (cilantro)
• Boiled or pilau rice
• Chapati
• Raita

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Instructions

1. Preheat the oven to 170°C (325°F fan).
2. Toast the whole spices:
   Heat ghee or oil in a large oven-safe pan over medium heat. Add cumin seeds, cinnamon stick, and cardamom pods. Fry for 2–3 minutes until fragrant.
3. Cook the aromatics:
   Add chopped onions, garlic, and ginger. Sauté for about 5 minutes until the onions are softened and lightly golden.
4. Add spices and chilies:
   Stir in the green chilies, bay leaves, ground coriander, cumin, turmeric, ground cloves, salt, and pepper. Cook for 2–3 minutes, stirring regularly.
5. Sear the lamb:
   Add the lamb pieces and stir to coat with the spices. Cook for 5–7 minutes until browned on all sides.
6. Add vegetables and liquids:
   Mix in the red pepper, chopped tomatoes, tomato purée, and stock. Stir well and bring to a boil.
7. Bake:
   Cover the pan with a lid and transfer to the oven. Cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened. Check during the final 30 minutes—if it looks too dry, add a splash of hot water.
8. Garnish and serve:
   Remove from the oven. Top with chopped fresh coriander and serve with rice, chapati, and raita.

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Tips

• Lamb cuts: Shoulder, leg, or neck cuts are ideal for slow cooking—they stay juicy and tender.
• Spice adjustment: For less heat, reduce the number of green chilies.
• Oven-safe pan: Use a Dutch oven or heavy-bottomed ovenproof pot with a lid for best results.

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Variations and Substitutions

• Meat options: You can use beef or chicken thighs instead of lamb—adjust cooking time accordingly.
• Vegetarian version: Swap lamb for mushrooms and chickpeas for a hearty vegetarian curry.
• Fresh tomatoes: Substitute with canned chopped tomatoes if fresh ones aren’t available.
• Whole spices: If you’re missing cardamom or cinnamon, add an extra pinch of garam masala at the end.

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FAQs

Can I make this in advance?
Yes. Lamb Bhuna tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.

Can I cook it on the stovetop instead of the oven?
Yes. Simmer gently over low heat, covered, for about 1.5 hours. Stir occasionally and add water if needed.

Is it spicy?
This dish has medium heat from the green chilies. Adjust the number to suit your preference.

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Serving Suggestions

• Serve with steamed basmati rice, pilau rice, or naan.
• Add a side of cooling raita and crispy papadums.
• Great with pickled onions or kachumber salad for contrast.

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Why You’ll Love This Recipe

• Deep, rich flavor from slow-cooked spices and tomatoes
• Tender lamb that melts in the mouth
• Perfect for batch cooking or dinner parties
• Authentic restaurant-style curry made at home with simple ingredients