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Indian pub lamb bhuna recipe
Andrea

Indian pub lamb bhuna recipe

This Indian Desi Pub Lamb Bhuna recipe delivers tender lamb slow-cooked in a robust, spice-laden sauce made with cumin, coriander, garlic, ginger, and tomatoes. The rich, thick consistency of the bhuna sauce ensures each bite is packed with flavor. Best served with warm naan or basmati rice, this dish is perfect for those who love hearty, flavorful Indian cuisine.
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Prep Time 1 hour
Cook Time 50 minutes
marination 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients for Base Curry Sauce:
  • 2 large onions, roughly chopped
  • 4 cloves garlic, peeled
  • 2-inch piece of ginger, peeled
  • 2 tbsp vegetable oil
  • 1 can (400g) chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 500ml water
  • Salt to taste
Ingredients for Lamb Bhuna:
  • 800g lamb, cut into bite-sized pieces
  • 3 tbsp vegetable oil
  • 2 tbsp ghee
  • 1/2 large onion, finely chopped
  • 1/4 red bell pepper, diced
  • 2 tbsp garlic and ginger paste
  • 2 tbsp coriander stalks, finely chopped
  • 70ml tomato puree
  • 1 tbsp mixed powder (equal parts ground cumin, coriander, and turmeric)
  • 1 tbsp tandoori masala
  • 1 tbsp plain yogurt
  • 2 tbsp fresh coriander leaves, finely chopped
  • Juice of one lime
  • 1 red spur chili, cut into thin rings
  • Salt to taste

Method
 

For Base Curry Sauce:
  1. In a large pot, heat 2 tbsp vegetable oil over medium heat (around 350°F or 175°C).
  2. Add chopped onions, garlic, and ginger. Sauté until onions are soft and golden, about 10 minutes.
  3. Add chopped tomatoes, tomato paste, turmeric, cumin, coriander, and garam masala. Cook for 5 minutes.
  4. Add water and bring to a boil. Reduce heat and simmer for 20 minutes.
  5. Use an immersion blender to puree the mixture until smooth. Set aside.
For Lamb Bhuna:
  1. Heat a large, heavy-bottomed pan over medium-high heat (around 375°F or 190°C). Add 3 tbsp vegetable oil and 2 tbsp ghee.
  2. When the oil is hot, add the chopped onion and diced bell pepper. Fry for about 4 minutes or until the onion is soft and translucent.
  3. Stir in the garlic and ginger paste along with the chopped coriander stalks. Fry for another 30 seconds until fragrant.
  4. Add the tomato puree. When it begins to simmer, stir in the mixed powder and tandoori masala, followed by about half of the base curry sauce.
  5. Bring this to a simmer and let it bubble for a couple of minutes, only stirring if the sauce is sticking to the pan. As it simmers, the sauce will caramelize to the side of the pan. Stir this back into the sauce for additional flavor.
  6. Add the lamb pieces and stir to coat with the sauce. Simmer for about 30 minutes or until the lamb is tender, stirring occasionally.
  7. Increase the heat to high and add the remaining base curry sauce. Continue simmering until you have a really thick sauce, stirring occasionally.
  8. Reduce the heat to medium and whisk in the yogurt.
  9. Check for seasoning and add salt to taste.
  10. To finish, stir in the fresh coriander leaves and a good squeeze of lime juice.
  11. Serve hot, garnished with the spur chili rings.
  12. Serve with naan bread or basmati rice.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you like this Lamb dish why not try my delicious Indian Pub Keema Balti recipe right here!!!!!