Lamb Bhuna

lamb bhuda

Ingredients 30
Servings 1
Minutes 40 minutes


Serving Change
  • Spice mix
  • 1 1\2
    garam masala powder
  • 1
    turmeric powder
  • 1
    dried red chilli (for medium hot)
  • 1
    cumin powder
  • 1
    coriander powder
  • 1
    Kitchen King masala** (optional)
  • vegetable oil (not olive oil)
  • 4
    medium onions, peeled and sliced
  • 200
    fresh tomatoes, chopped
  • 2
    medium green peppers, cut into fairly large pieces
  • 400
    de-boned cubed leg of free range lamb
  • Maldon sea salt and pepper
  • 1
    fresh garlic, chopped
  • 1
    fresh ginger, chopped
  • 200
    reduced lamb or chicken stock(optional)
  • water to just cover contents of pan.
  • 75
  • 40
    fresh coriander, chopped
  • Fragrant rice
  • Spice mix
  • 5
    pods green cardamon
  • 2
    whole star anise
  • 4
    whole cloves
  • whole cloves
  • 2
    bay leaves
  • 1
    piece cinnamon bark
  • 1/2
    whole cumin seeds
  • few strands saffron
  • oil for frying Rice for 4 people


40 minutes
Make the spice mix by simply measuring out the amount of each spice into a cup. Heat your largest frying pan or
wok to smoking hot, then add 100ml vegetable oil add and fry onions, stirring only occasionally but avoid burning.

Don’t use olive oil as it will burn. This seems like a lot of onions but they cook down nicely and add so much
flavour. It is best to fry the onions in two batches to avoid crowding the pan and boiling instead of searing. The
idea is to crisp the onions but not blacken them. Once crispy and golden (6-10 minutes) remove from pan and
repeat with a second batch and reserve when done. Now add tomatoes and green peppers to the same pan,
and stir-fry for 4-5 minutes. Remove and reserve with reserved onions. Turn up the heat to maximum. Season
the lamb pieces generously in salt and pepper and sear in a little oil until browned (6 minutes only). Now lower
the heat to medium and add the garlic and ginger for just 2 minutes. Do not burn!

Return crispy onions, tomatoes and peppers to pan for 2 minutes then add all the spices and cook for a further 5
minutes over a medium heat, stirring well. Now add the stock (if using) and enough cold water to almost cover
the meat, then put a lid on pan and leave for 25 minutes. The curry should simmer very gently over a low heat.
After 15 minutes remove the lid to allow the sauce to reduce and thicken and cook for a final 30-40 minutes,
until the lamb is cooked and the sauce has thickened. The lamb may seem a little tough once it is cooked, but
there is no need to worry as it will relax and soften as it cools down. Allow to cool completely. The curry will
taste its best the following day.

To serve

Re-heat very slowly, either in the oven or a pan. Once hot, the final touch is to add the cream and chopped
coriander and cook for only 2 more minutes. Season to taste with Maldon sea salt, if required. Remember not to
add the cream and coriander until reheated and ready to serve.

Fragrant rice
There are so many ways to cook rice so use your own preferred method, following the basic directions below.
Fry the spice mix in hot oil for 30 seconds. Add this to the desired quantity of uncooked rice then cook however
you prefer (boiling or steaming). Once cooked add cashews, raisins and coriander.

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