Lamb Bhuna… This is an intensely flavoured dish that’s slow cooked until the meat is tender + becomes infused with spices.
The Bhuna comes from the way it is cooked. The meat is then fried on a high heat to reduce or ‘bhun’ it so that it intensifies in flavour.
If you have been around here for a while you will know that I love, love, love food filled with flavour. But I also don’t like a lot of phaff… Cooking + creating meals yes. Feeling like I’m slaving over a cooker no. This Lamb Bhuna is made with that same mentality.
I have shyed away from doing a lot of curry’s in the past as to be quite honesty they just seem like sooo much work + phaffing… What I am coming to realise is that is not the case. It’s often 10 minutes of work up front then set + forget… My style of cooking.
This isn’t as reduced as a more traditional style of Bhuna, I did want my Lamb Bhuna to be a little more saucey because quite honestly the sauce on curries is my absolute favourite part!
Now if you would like your Lamb Bhuna to be a little more authentic then take off the lid and turn up the heat, stirring it until it has reduced + thickened. This is a totally optional step. You don’t loose any of the flavour by skipping this part. My uncle, who is not the biggest lamb fan, went back for seconds – so if that doesn’t convince you I don’t know what will.
I wanted to keep this super simple so served my Lamb Bhuna with a hefty serving of Chard + some Basmati rice cooked with 1/2 teaspoon of turmeric + just a hint of coconut milk mixed into it.
This is a medium level curry so if you would like it hotter or a little more mild simply adjust the amount of chilli flakes used.
This curry freezes brilliantly + means you can have a near instant meal next time – simply defrost the lamb bhuna in the fridge, then fry it up in a hot frying pan until piping hot all the way through. In doing you will have made this curry even more authentic by doing so!
Enjoy making this – The satisfaction of making your own curry + serving it up to your loved ones (or yourself) is sooo good.
What Do I Need?
- 1 Tablespoon of Coconut Oil
- 1 Onion chopped
- 2 cloves of Garlic, crushed
- 2 Tablespoons of Ginger, finely grated
- 1 Teaspoon of Ground Turmeric
- ½ Cinnamon Stick
- 4 Lamb Chops
- 400g tin of Plum Tomatoes
- Coriander to serve
- 2 teaspoons of Cumin Seeds
- 3 teaspoons of Coriander Seeds
- 2 teaspoons of Mustard Seeds
- 2-3 teaspoons of Dried Chilli
- 2 teaspoons of Fennel Seeds
- 1 teaspoon of Fenugreek Seeds
Let’s Do This!
1. Toast all the spice mix ingredients in a dry frying pan for 2-3 minutes or until aromatic, then cool. Tip into a mortar or spice grinder + grind to a powder
2. Heat the coconut oil in a large lidded frying pan over medium heat + add the onion. Cook until softened + starting to turn golden. Apporximately 10 minutes
3. Add the garlic + ginger, and cook for a minute, then tip in the spice mix along with the turmeric +cinnamon stick. Stir together
4. Add the lamb, turning up the heat a little so the lamb browns.
5. When the lamb is coloured, stir in the tomatoes + 100ml of water. Cover and simmer gently for 1-1½ hours (adding a little extra water if drying out). Serve with corinader.
This serves 4 people.
This recipe is gluten, dairy + nut free.