Lamb bhuna from scratch that tastes just like those at the best curry houses!
I recently posted two other red meat curry house curries on my blog where the meat was cooked differently to this lamb bhuna from scratch.
Those were rogan josh and also beef Madras. The way I cooked the meat in those recipes is great for this recipe too. Here I just wanted to show you another option. Choose which is most convenient for you.
The thick sauced Lamb bhuna is perfect for mopping up with naans or chapattis.
Which cut of meat?
You could use lamb shoulder or leg. Shoulder takes longer to cook until tender but you will achieve a richer stock.
I use lamb leg as it cooks much faster.
Do I have to use lamb?
No! You can use the protein of your choice with this bhuna recipe. Just be aware that cooking times will vary.
Beef and chicken are both really good. You could also make this vegetarian by adding more vegetables and/or paneer.
Step by step photographs…
Get all your ingredients together before starting. It’s easier in the long run.
Fry one of the onions over medium high heat in 2 tbsp ghee or oil until soft and translucent. Then add the garlic and ginger paste and fry 30 seconds.
Add the chopped tomatoes and stir them in. Bring to a simmer with 125ml (1/2 cup) water or beef/lamb stock
Stir in 125ml (1/2 cup) water or unsalted beef/lamb stock. Bring to a simmer and then take off the heat to cool some.
Blend the sauce until smooth. Set aside.
Wipe your pan clean and add the remaining ghee. Stir in the cinnamon stick and very finely chopped onion.
Fry the onion until it is beginning to turn golden brown and then add the meat.
Brown the meat for a couple of minutes and then stir in the chillies and chopped coriander (cilantro) stems.
Stir in the tomato puree and red bell peppers along with the ground spices. Top with just enough water to almost cover.
Let this cook down, adding water if needed until the meat is tender. This is a dry curry so not too much water!
Stir in about half of the smooth sauce mixture and continue cooking the sauce down.
Continue cooking until you have a really thick sauce.
When really thick add the remaining smooth sauce and continue cooking the sauce down.
Add the lemon juice and tamarind sauce. Then add the Kasoori methi by rubbing it between your fingers.
When the sauce has thickened, season with salt to taste.
Dig in!
If you like this lamb bhuna recipe, you might like to try some of these too…
Chicken Tikka Masala from Scratch
Chicken Dopiaza from Scratch
Beef Madras from Scratch
Chicken Vindaloo from Scratch
Rogan Josh from Scratch
Chicken Korma from Scratch
Chicken Chilli Garlic Curry From Scratch
Lamb Bhuna from Scratch
Ingredients
- 4 tbsp ghee or rapeseed (canola) oil
- 1 large onion, finely chopped
- 2 tbsp garlic and ginger paste
- 200g tinned (canned) chopped tomatoes
- 1 cinnamon stick
- 1 medium onion, very finely chopped
- 2 green bird's eye chillies, finely chopped
- 2 tbsp coriander (cilantro) stems, finely chopped
- 700g (1 3/4 lbs) lamb, cut into bite sized pieces
- 1 tbsp Madras curry powder
- 2 tbsp tandoori masala
- 1/2 tsp ground turmeric
- 1 tsp each of paprika, cumin and ground coriander
- 70ml (1/4 cup) tomato puree or passata
- 1 tbsp tamarind concentrate
- Juice of one lemon
- 1 tsp kasoori methi (dried fenugreek leaves)
- Salt to taste
- Red chillies, sliced to garnish.
Instructions
- Heat half of the ghee/oil in a large frying pan. When visibly hot stir in the chopped onion and fry until soft and translucent. About 5 minutes.
- Now add the garlic and ginger paste and fry for a further 30 seconds before adding the chopped tomatoes and 125ml (1/2 cup) water or unsalted beef/lamb stock. Bring to a simmer and then take off the heat to cool some.
- Blend the cooled sauce until smooth. Set aside.
- Wipe your pan clean. No need to make it spotless! Add the remaining ghee/oil and add the cinnamon stock and the very finely chopped onion. Fry for about 7 minutes or until the onion is turning a golden brown.
- Add the lamb and brown it with the onion for a couple of minutes. Then add the tomato puree, chopped chillies and coriander (cilantro) along with the ground spices.
- Pour in just enough water to cover and simmer until the water has almost evaporated. Check the meat. If it is still tough, add a little more water and continue cooking until tender. This is a dry curry so be careful not to add too much water. Just enough!!
- Pour in have of the blended sauce and stir it in. Simmer a little longer until the stock is really thick and clinging to the meat. Add the remaining smooth stock and continue cooking until you are happy with the consistency.
- Stir in the tamarind concentrate and lemon juice. Add the kasoori methi by rubbing it between your fingers.
- Season with salt to taste and top with sliced red chillies to serve.
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