How To Make Bhuna
Bhuna is a curry dish that involves frying spices at hot temperatures. This recipe is made of lamb and is slow-cooked for all the flavors to develop.
- 1⅓ lb lamb neck fillet, or shoulder, cut into large chunks
- 6 garlic cloves, finely grated
- ginger, thumb-sized piece, peeled and finely grated
- 2 tbsp malt vinegar
- ½ tsp ground cinnamon
- 1 tbsp sunflower oil
- 3 tbsp sunflower oil, plus a little extra if needed
- 2 onions, finely chopped
- 10 curry leaves
- 2 dried chillies, or ½ tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground coriander
- ½ tsp fenugreek seeds, or ground fenugreek
- 1 tbsp tomato purée
- 1½ cups tomatoes, cannned, chopped
- 1 tsp garam masala
To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hour at room temperature, or chill overnight.
For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 minutes, stirring until soft and golden. Drizzle in more oil if the pan gets dry.
Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 minutes more until the onions start to caramelize.
Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 minutes until the lamb browns. Add the tomato purée and cook for 1 minute, then stir in the tomatoes and 100 milliliter of water.
Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hour and 20 minutes until the lamb is tender.
Uncover and cook for 8 to 10 minutes more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season.
- Will keep chilled for up to 3 days or frozen for 2 months.
- Sugar: 5g
- Calcium: 70mg
- Calories: 388kcal
- Carbohydrates: 13g
- Cholesterol: 98mg
- Fat: 23g
- Fiber: 3g
- Iron: 4mg
- Monounsaturated Fat: 15g
- Polyunsaturated Fat: 1g
- Potassium: 809mg
- Protein: 33g
- Saturated Fat: 4g
- Sodium: 108mg
- Vitamin A: 1023IU
- Vitamin C: 70mg
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