Slow-Cooked Lamb Bhuna: A Family Favorite Curry Delight

Lamb Bhuna is a rich and aromatic slow-cooked curry that delights with its complex flavors, making it a must-try dish for every family.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Ghee or Oil Base fat for cooking; substitute with vegetable oil for a lighter flavor.
1 tablespoon Cumin Seeds Adds a warm, earthy flavor; whole seeds provide a more intense essence than ground.
1 stick Cinnamon Stick Introduces warmth and sweetness; substitute with 1/2 tsp of ground cinnamon near the end.
4 pods Cardamom Pods Imparts a floral aroma; substitute with a dash of garam masala if needed.
2 leaves Bay Leaves Adds depth; no substitute recommended; remove before serving.

For the Sauce

2 medium Onions Provides sweetness and body; shallots can be used for a milder taste.
4 cloves Garlic Adds sharpness and depth; fresh is best.
1 inch Fresh Ginger Introduces warmth and spiciness; substitute with 1 tsp of ground ginger if unavailable.
2 units Green Bird’s Eye Chilies Provides heat; adjust quantity based on desired spiciness.
2 teaspoons Ground Coriander Offers citrusy notes; can substitute with ground cumin when necessary.
1 teaspoon Ground Cumin Enhances earthiness; adjust according to personal preference.
1 teaspoon Ground Turmeric Adds color and health benefits; no substitute recommended.
1/2 teaspoon Ground Cloves Adds warmth and sweetness; use a pinch or omit if unavailable.
to taste Salt and Black Pepper Essential for balance; adjust to taste.

For the Main Protein

500 grams Lamb (shoulder, leg, or neck) A tender cut perfect for slow cooking; substitute with chicken thighs or beef with adjusted times.

For the Sauce Body

1 medium Red Bell Pepper Adds sweetness and color; any bell pepper or carrots work as a substitute.
400 grams Tomatoes Forms the sauce base; both fresh and canned varieties can be used.
2 tablespoons Tomato Purée Thickens the sauce and intensifies flavors.
500 ml Lamb or Chicken Stock Adds richness; substitute with vegetable stock for a vegetarian option.

Equipment

oven-safe pan

Method

Cooking Instructions

Preheat the oven to 170°C (325°F fan).
Heat ghee or oil in a large oven-safe pan. Toast cumin seeds, cinnamon stick, and cardamom pods for 2–3 minutes until fragrant.
Add chopped onions, garlic, and ginger to the pan. Sauté for about 5 minutes until the onions soften.
Incorporate green chilies, bay leaves, and the remaining spices. Cook for an additional 2–3 minutes, stirring frequently.
Introduce the lamb pieces to the pan. Brown them on all sides for 5–7 minutes.
Stir in red bell pepper, chopped tomatoes, tomato purée, and stock. Bring this vibrant mixture to a boil.
Cover the pan and transfer it to the oven. Cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb is tender.
Remove from the oven, garnish with chopped coriander, and serve with rice, chapati, or raita.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 3.5mg

Notes

Feel free to adjust spice levels according to your family's preferences and serve with yogurt for a refreshing touch.

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