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Lamb Bhuna
Lamb Bhuna is a traditional British Indian Restaurant (BIR) recipe for a classic spicy curry of pre-cooked lamb in a gravy spiced two spice mixes. This is typically counted amongst the hottest restaurant-style curries. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Lamb Bhuna.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesSpice RecipesLamb RecipesBritish Recipes
This is a classic Bangladeshi dish that's become a mainstay of the British Indian Restaurant (BIR). As well as lamb it can also be made with goat, beef, chicken, prawns, paneer or mushrooms. Note that when a restaurant recipe calls for a pinch, this is as much as you can grab between your thumb and first three fingers.
Ingredients:
2 tbsp ghee
pinch turmeric powder
400ml base sauce (either
base curry sauce or
Indian restaurant curry base)
small handful of fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
800g
pre-cooked lamb, cut into bite-sized pieces
2 tbsp yoghurt
salt to taste
For Spice Mix 1:
1 tsp turmeric powder
1 tsp chilli powder
1 tsp
garam masala
For Spice Mix 2:
1 tsp cumin seeds
2 cardamon seeds, cracked open but not crushed
2 cloves
5 curry leaves
Method:
Place a pan or wok over medium heat and when hot add 1 tbsp ghee. When melted stir in a pinch of turmeric.
Add the remaining ghee and increase the heat to high. When the ghee is hot, the ingredients of spice mix 2 and fry for 20 seconds.
Stir in 1/4 of the base curry sauce and stir-fry until thick (about 4 minutes). Add the next 1/4 of the sauce, again stir-frying until the sauce thickens. Continue in this manner until all the base curry sauce has been added. During cooking of the base curry sauce, it may begin to stick to the sides of the pan (don't worry, this adds flavour) just make sure you scrape these back into the sauce.
Once the last of the sauce has been incorporated add spice mix 1, the coriander stems, the salt and the lamb. Stir-fry until the sauce thickens and the meat has heated through (cook for at least 8 minutes). Now stir in the yoghurt and adjust the seasoning to taste.
Continue cooking until the sauce thickens so meat is coated in the curry sauce, rather than swimming in it.
Turn into a serving dish and serve garnished with the coriander leaves.
