This Indian restaurant style lamb bhuna will get you great restaurant style results.
I have made a lot of beef and lamb bhuna curries over the past year. The authentic Indian bhunas are quite a lot harder to make than this restaurant style bhuna.
Bhuna cooking is a style of cooking in India where hot oil is used to release the flavours of a long list of spices before adding raw meat – often cut into small pieces on the bone.
Lamb Bhuna is a dry curry that is very popular at British Indian restaurants.
Once the meat is added, stock or water is sprinkled into the pan in small amounts which is then cooked into the meat.
This process is repeated for an hour or more until the meat becomes fall off the bone tender and the flavour in the resulting dry curry is out of this world.
This style of cooking would not be possible in a busy Indian curry house so the recipe has been changed. BIR lamb bhuna is still a dry curry but it is made in a fraction of the time as cooked meat is used instead of slow cooking raw meat.
Many Indian restaurants add a drop or two of red food colouring to this dish which gives the meat an attractive pink glow. I have left this step out of my recipe but by all means do so if you want.
As with most of my British Indian restaurant style curries, you will want to pre cook your meat and make a base sauce first. Once this is done, you can literally cook this curry in under 10 minutes.
The large version is made just like they do in the best curry houses. Make a large batch for best results. It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
I pre-cook meat in two ways. Most restaurants slow cook their meat in a spicy sauce such as this one for this recipe. They usually swirl in a little of the cooking juices too for extra flavour.
If you’re feeling adventurous, you might like to add tandoori lamb tikka instead.
Here are more curry house curry favourites you might like to try!