Lamb Bhuna

How to Make Lamb Bhuna

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1. Heat the oil in a large heavy pan over medium heat and cook the onions for 15 minutes, stirring often, until deep golden brown.

   Mark done Start 15 min timer

2. Add the garlic and ginger and cook for 2 minutes.

   Mark done Start 2 min timer

3. Stir in the cumin, coriander, turmeric and chilli powder and fry for 1 minute, until fragrant.

   Mark done Start 1 min timer

4. Add the tomatoes, purée and salt and cook for 8 minutes, stirring, until the mixture thickens and the oil begins to separate.

   Mark done Start 8 min timer

5. Add the lamb and stir to coat, then cook for 5 minutes to seal it.

   Mark done Start 5 min timer

6. Pour in the water, bring to a simmer, cover, and cook over low heat for 1 hour, stirring occasionally.

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7. Uncover and cook for 15 minutes more, stirring more often as the sauce reduces, until it is very thick and clings to the meat.

   Mark done Start 15 min timer

8. Stir in the garam masala, scatter with the green chilli and coriander and serve.

   Mark done

Tips for Making Lamb Bhuna

• Take the onions to deep gold. Pale onions give a sharp, raw-tasting sauce, and it is the caramelised sweetness that gives a bhuna its depth.
• Cook the masala until the oil separates and shows at the edges. It is the sign that the raw taste of the spices and tomato has gone.
• Stir more often towards the end. As the sauce thickens it catches on the base, and a bhuna should be dark, not burnt.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Lamb Bhuna

• Pilau rice
• Garlic naan
• Cucumber raita

Storing & Reheating Lamb Bhuna

Keeps in the fridge for up to 4 days and the flavour deepens. Reheat gently with a splash of water. Freeze for up to 3 months.

Lamb Bhuna FAQ: Common Questions

Lamb Bhuna Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.