70min 2 ppl
Lamb Bhuna
95 minutes
2 people
Hard
95 min · 12 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 44g
Carbs 10g
Fats 24g
About this dish
Slow-cooked diced lamb shoulder in a thick, intensely spiced dry masala — the bhuna technique keeps stirring and reducing until the sauce is almost gone, leaving the meat richly coated and deeply flavoured.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks350 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy casserole
- wooden spoon
- chef's knife
- chopping board
- grater
- meat thermometer
- measuring spoons
Method
1
Finely dice the onion, mince the garlic, grate the ginger, and finely slice the green chilli. Cut the lamb shoulder into 4 cm chunks and roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the oil in a large heavy casserole over high heat. Sear the lamb in batches for 3–4 minutes until browned on all sides. Transfer to a plate.
Approx. 8 minutes
3
Add the cumin seeds to the pan and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring frequently, until deep golden.
Approx. 10 minutes
5
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
7
Add the tinned tomatoes. Cook on high heat for 8 minutes, stirring, until the sauce is thick and the oil separates.
Approx. 8 minutes
8
Return the lamb to the pan along with any resting juices. Add 50 ml water and stir well to combine.
Approx. 2 minutes
9
Reduce heat to low, cover, and cook for 50 minutes, stirring occasionally, until the lamb is tender.
Approx. 50 minutes
10
Remove the lid. Cook for a further 10 minutes on medium heat, stirring frequently, until the sauce is very thick and clings to the meat. Check that the internal temperature of the lamb reaches 70°C using a meat thermometer.
Approx. 10 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve scattered with fresh coriander.
Approx. 1 minutes
