Ingredients

600g lamb neck fillet or shoulder, cut into large chunks

6 garlic cloves, finely grated

Thumb-sized piece of ginger, peeled and finely grated

2 tbsp malt vinegar

½ tsp ground cinnamon

1 tbsp sunflower oil

3 tbsp sunflower oil, plus a little extra if needed

2 onions, finely chopped

10 curry leaves

2 dried chillies, or ½ tsp chilli flakes

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp ground coriander

½ tsp fenugreek seeds or ground fenugreek

1 tbsp tomato purée

400g can chopped tomatoes

1 tsp garam masala

Salt, to taste

100ml water

Instructions

Step 1: In a large bowl, combine the grated garlic, ginger, malt vinegar, ground cinnamon, 1 tablespoon sunflower oil, and a large pinch of salt. Add the lamb chunks and toss to coat evenly. Cover and marinate for 1 hour at room temperature or refrigerate overnight for deeper flavor.

Step 2: Heat 3 tablespoons of sunflower oil in a flameproof casserole over medium heat. Add the finely chopped onions and fry for about 10 minutes, stirring often, until they become soft and golden. Add a little extra oil if the pan dries out.

Step 3: Stir in the curry leaves and dried chillies, cooking for a few minutes until fragrant. Then add the cumin seeds, mustard seeds, ground coriander, and fenugreek. Cook the spices with the onions for about 5 minutes until the onions begin to caramelise.

Step 4: Add the marinated lamb and its marinade to the casserole. Increase the heat to high and cook, stirring occasionally, for 5 minutes until the lamb is well browned on all sides.

Step 5: Stir in the tomato purée and cook for 1 minute. Then add the chopped tomatoes and 100ml water. Bring to a simmer, reduce the heat to low, cover the casserole, and cook gently for 1 hour and 20 minutes, stirring occasionally, until the lamb is tender.

Step 6: Remove the lid and continue cooking for another 8–10 minutes, stirring occasionally, until the sauce thickens and reduces. Remove from heat, stir in the garam masala, and adjust salt to taste before serving.

Tips & Variations

Use lamb shoulder for a fattier, more succulent texture or neck fillet for a leaner cut.

If you prefer a milder curry, reduce the number of chillies or omit the chilli flakes.

For extra richness, add a splash of cream or coconut milk when stirring in the garam masala.

Serve with steamed basmati rice or warm naan bread to soak up the delicious sauce.

Storage

Store the lamb bhuna in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of water if the sauce has thickened too much. This dish also freezes well—freeze in portions and thaw in the refrigerator before reheating. It can be kept frozen for up to two months.

FAQs

Can I make lamb bhuna ahead of time?

Yes, lamb bhuna tastes even better the next day after the flavors have had time to meld. You can prepare it a day in advance, then reheat gently before serving.

What can I use instead of fenugreek seeds?

If you don’t have fenugreek seeds, ground fenugreek is a good substitute. If neither is available, you can omit it, but note that fenugreek adds a distinctive flavor to the dish.