Make an authentic thick and luscious lamb bhuna recipe. Read about the bhooning process and learn about its importance for recreating a bhuna curry. Enjoy!
- 15ml (1 tbsp) cumin seeds
- 15ml (1 tbsp) coriander seeds
- 15ml (1 tbsp) mustard seeds
- 15ml (1 tbsp) dried chillies
- 5ml (1 tbsp) fennel seeds
- 5ml (1 tbsp) fenugreek seeds
- 15ml (1 tbsp) vegetable oil
- 30ml (2 tbsp) ghee
- 1kg (2 lbs) lamb shoulder, cubed
- 2 onions, finely chopped
- 6 garlic cloves, peeled and crushed
- 3 green chillies, washed and finely diced
- 10 curry leaves
- 6 tomatoes, washed and pureed
- 5ml (1 tsp) salt
- 5ml (1 tsp) garam masala
- First prepare the spice paste by frying all the spices in the oil until their fragrances are released. You’ll hear popping and the spices should turn a golden brown. The process should take around 5 minutes on a medium heat.
- Immediately remove the spices from the heat and grind finely in a coffee grinder.
- In the same frying pan, brown the lamb in the ghee, then set the meat aside.
- Fry the onions for 5 minutes or until softened, then add the garlic, chillies and curry leaves for about 5 minutes.
- Add the ground spices to the mix and give it a good stir.
- Pour in the tomato puree and let the mixture reach a slow simmering point, then add the lamb.
- Continue cooking the lamb until tender. This can take about an hour. The longer it cooks for on a low heat, the more tender the results.
- Season with salt and finish off with garam masala. Cook for another 5 minutes then serve.
- Serve with pilau rice or naan.
- Raita will help with the heat.
- Category: Main Course
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 441
- Sugar: 5.5 g
- Sodium: 377 mg
- Fat: 20.4 g
- Saturated Fat: 7.7 g
- Carbohydrates: 13.9 g
- Fiber: 4.1 g
- Protein: 49.8 g
- Cholesterol: 161 mg