Description
A rich and flavorful Lamb Bhuna recipe featuring tender lamb neck fillet marinated in aromatic spices and slow-cooked in a spiced tomato sauce until beautifully tender and richly flavored.
Ingredients
Scale
For the Marinade
- 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
- A large pinch of salt
For the Sauce
- 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
- 100ml water
- 1 tsp garam masala
- Salt, to season
Instructions
- Prepare the Marinade: In a large bowl, combine garlic, ginger, malt vinegar, ground cinnamon, salt, and the lamb chunks. Toss well to coat all the meat and cover. Marinate for 1 hour at room temperature or preferably chill overnight to enhance the flavor.
- Cook the Onions: In a flameproof casserole dish, heat 1 tablespoon of sunflower oil and fry the chopped onions over medium heat for about 10 minutes until they become soft and golden, stirring occasionally. Add more oil if the pan gets dry during cooking.
- Add Aromatics and Spices: Stir in curry leaves and dried chillies (or chilli flakes) and fry for a few minutes until fragrant. Then add cumin seeds, mustard seeds, ground coriander, fenugreek seeds, and cook for another 5 minutes to allow the onions to caramelize and the spices to bloom.
- Brown the Lamb: Add the marinated lamb chunks along with the marinade to the pot. Turn the heat to high and cook while stirring for about 5 minutes until the lamb is browned on all sides.
- Add Tomato and Simmer: Stir in the tomato purée and cook for 1 minute. Then add chopped tomatoes and 100ml of water. Bring the mixture 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.
- Reduce the Sauce: Remove the lid and cook uncovered for another 8-10 minutes to reduce and thicken the sauce to a rich consistency.
- Finish and Serve: Remove the dish from heat and stir in garam masala. Season with salt to taste. Serve hot with rice, naan, or your choice of side. Store leftover lamb bhuna chilled for up to three days or freeze for up to two months.
Notes
- For best flavor, marinate the lamb overnight in the refrigerator.
- If you prefer less heat, reduce or omit the dried chillies.
- Use a flameproof casserole dish for even cooking and easy stovetop-to-oven transitions if needed.
- This dish pairs well with basmati rice or warm naan bread.
- Adjust water quantity slightly if you prefer a thicker or thinner sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Lamb Bhuna, Indian Curry, Spiced Lamb, Slow-Cooked Lamb, Indian Cuisine, Lamb Shoulder Curry
