Tag: lamb dishes

Lamb Bhuna originates from the Bengal region of India and is a hot thick curry made from fresh spices. I first started making this dish whilst working at a previous job and quickly fell in love with it, tweaking the recipe slightly in order to make it my own.

so here’s what you need to make this aromatic lamb bhuna.

Ingredients for Lamb Bhuna

For the fresh masala:

• 10 – 15 black peppercorns
• 8 -12 green cardamom
• 6 – 10 cloves
• 4 – 6 tablespoons white poppy seeds
• 2 small sticks cinnamon
• 4 -6 tablespoons whole cumin
• 4 – 6 tablespoons whole coriander seeds
• half cup dried coconut
• whole red chilli (amount is optional)

For the curry paste:

• 5 large onions
• small bunch of coriander (chopped)
• 10 cloves of garlic
• ginger
• salt to taste
• 1 – 2 tablespoons red chilli powder

• Prep time: 15 minutes
• Cooking time: 1 hour 15 minutes
• Serves: 6 – 8

• Special notes: Both the spice and thickness of the curry can be adjusted to your preference by adding more or less chilli powder and less or more water to the pan when cooking.

Step-by-step recipe

For the fresh masala:

• First of all, lightly roast the whole spices on a pan.

• Once roasted grind it to a powder and keep it to one side.

For the curry paste:

• Roast the sliced onion, garlic, ginger and coriander until it starts to brown.

• Add the mixture to a blender to make a paste.
• Add some oil to a large pan and, when hot, pour in the paste. Once the paste turns brown add the whole spices masala powder, salt and chilli powder (to taste) also add some whole red chilli’s . Stir well.

• After that add Lamb or (mutton) and stir well. After 5 mins add hot water and cook well till the lamb becomes tender. Bhuna curry is supposed to be thick so don’t add to much water.

Serving suggestions: When all is ready place the curry in to the serving dish and garnish with coriander. Serve with rice, naan or chapati and enjoy Aromatic Spicy Lamb Bhuna.