Easy Indian Lamb Bhuna Recipe

Lamb bhuna with turmeric rice and garlic and coriander naan

Lamb bhuna was very much my favourite Indian dish as a child and I still very much have a soft spot for it today. I have tried various different ways of preparing it but this is definitely the easiest I have so far discovered and it still affords a very authentic and delicious eating experience.

Cook Time

Prep time: 15 min

Cook time: 1 hour 45 min

Ready in: 2 hours

Yields: 2 servings

Principal lamb bhuna ingredients

Ingredients

• 1/2 pound (225g) diced leg of lamb
• 2 tablespoons vegetable oil
• 1 teaspoon hot chilli powder
• 1 teaspoon medium curry powder
• 1 teaspoon garam masala
• 1 small white onion, peeled, halved and finely sliced
• 2 large garlic cloves, peeled and finely chopped
• 1 green chilli, finely sliced
• 8 ounce (225g) can chopped tomatoes in tomato juice
• 1 pint fresh chicken stock
• Salt and pepper
• 6 ounces (175g) basmati or long grain rice
• 1 teaspoon ground turmeric
• 1.5 tablespoons freshly chopped coriander (cilantro) - 1 tablespoon for rice, 1/2 tablespoon for bhuna, plus extra to garnish
• 2 garlic and coriander (cilantro) naan breads to serve, heated and sliced

 

Spices are added to vegetable oil

Method

Pour the vegetable oil into a large pot. Add the curry powder, chilli powder and garam masala and put the pot on to a low to medium heat. Stir fry the spices gently for a minute or two, just to cook off the harshness - but be very careful not to overcook and burn them or they will turn very bitter and spoil the dish.

Onion, garlic and chilli are added to spiced oil

Add the onion, garlic and chilli to the spicy paste and stir fry gently for another 2 or 3 minutes, just to soften the onion strands.

Lamb is added to onion and spice mix

When the onions are softened, the lamb should be added to the pot. Turn the heat up slightly at this stage to seal the lamb quickly and evenly. Keep stirring all the time with the wooden spoon for the couple of minutes this should take. 

Canned tomatoes are added to sealed lamb combination

When the lamb is evenly sealed and browned, pour the canned tomatoes into the pot. Stir well. Add the chicken stock, stir again and turn the heat right up until the liquid starts to simmer. Cover and reduce the heat to achieve as gentle a simmer as possible for approximately an hour and a half, until the lamb is beautifully tender. 

When the bhuna is almost ready, bring a large pot of salted water to a rolling boil. Stir in the teaspoon of ground turmeric. Wash the rice through a sieve under running cold water before adding to the boiling water. Stir well and simmer for 10 minutes or per the pack instructions (do check, as rice types vary).

Coriander is added to drained turmeric rice

Drain the rice through a sieve and return to the empty pot. Allow to steam off for a couple of minutes before stirring in 1 tablespoon of coriander (cilantro), stirring the other 1/2 tablespoon into the bhuna.

Reheat the naan breads as per the pack instructions and slice for service. In this instance, I have plated the rice and bhuna in separate dishes but please as you prefer and serve.