Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

Heat 2 tablespoons of ghee in a large pan over medium heat.

Add 1 teaspoon of cumin seeds, 1 cinnamon stick, and 4 cardamom pods; fry for 2-3 minutes until fragrant.

Add 1 large diced onion, 3 cloves minced garlic, and 2 teaspoons minced ginger; fry for 5 minutes until softened and lightly browned.

Add 6 green birds eye chilies (2 finely chopped and 4 left whole), 2 bay leaves, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, a pinch of ground cloves, and 0.5 teaspoon each of salt and black pepper; stir and cook for 2-3 minutes until fragrant.

Add about 1 kilogram (2.2 pounds) of lamb shoulder steaks chopped into chunks; stir to coat the lamb in the spices and cook for about 5 minutes until sealed.

Add 3 tablespoons of tomato puree, 1 chopped red pepper, and 6 chopped medium tomatoes; stir in 360 ml (1.5 cups) of lamb or chicken stock and bring to a boil.

Cover the pan, reduce heat to a gentle simmer, and cook for about 60 to 90 minutes until the lamb is tender and the sauce has thickened, stirring occasionally if cooking on the hob.

Alternatively, cook in the oven at 170°C (325°F) for about 60 to 90 minutes until the lamb is tender.

Remove from the oven and serve topped with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens