Lamb Bhuna

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Lamb bhuna is a popular Indian curry dish made with tender pieces of lamb that are cooked with onions, tomatoes, and a blend of aromatic spices until they are rich and flavorful.

To make lamb bhuna, the lamb is first marinated in a mixture of yogurt and spices such as cumin, coriander, turmeric, and chili powder. Then, it is cooked in a mixture of onions, garlic, ginger, and tomatoes until the lamb is tender and the sauce has thickened.

The dish gets its name from the “bhuna” technique of cooking, which involves slow-cooking the meat with the onions and spices until the sauce has reduced and the flavors are concentrated. This gives the lamb a rich and intense flavor that is perfect for mopping up with naan bread or steamed rice.

Lamb bhuna is a classic Indian dish that is full of flavor and is perfect for a hearty and satisfying meal. It is a great option for meat lovers who are looking for a delicious and spicy curry dish that is sure to satisfy.

Ingredients

4 tbsp of olive oil2 medium sized onions, finely chopped5 whole bay leaves6 cardamom pods4 small sticks of cinnamon (approx. 3 cm long each)1 tbsp of garlic paste1.5 tbsp of ginger paste1 cup and 1 tbsp of water1 tbsp of turmeric1.5 tbsp of chilli powder1 tbsp of freshly roasted cumin powder1.5 tbsp of garam masala650g of lamb, cut into curry pieces1/2 cup of freshly chopped coriander

Method

1. Heat the oil2. Add the onions and sauté them until they turn translucent3. When the onions are translucent, add bay leaves, cardamom pods and cinnamon sticks4. Cook the spices with the onions until the onions turn slightly golden brown5. Add the garlic and ginger pastes and 1 tbsp of water and sauté this6. Add turmeric, chilli powder, cumin powder and garam masala to the onions and fry on high heat for 2 minutes, until aromatic7. Add salt and 1/2 cup of water before cooking the spices and onions for about 3 minutes on medium heat8. Add the lamb curry pieces and cook the lamb with the spices for about 10 minutes on low- medium heat9. Add another 1/2 cup of water and simmer on low heat for about 40 minutes10. Reduce liquid on high heat until it evaporates11. Garnish with fresh coriander12. Enjoy!