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Lamb bhuna alongside flatbreads

Lamb bhuna

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 1 hr marinating
  • More effort
  • Serves 4

Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal455
fat31g
saturates10g
carbs12g
sugars9g
fibre4g
protein31g
salt0.5g
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Ingredients

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

For the marinade

For the sauce

Method

  • STEP 1

    To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.

  • STEP 2

    For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.

  • STEP 3

    Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.

  • STEP 4

    Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

Goes well with

Recipe from Good Food magazine, January 2021

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Overall rating

Rating: 5 out of 5.12 ratings

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