Lamb Bhuna
The BIR lamb bhuna: pre-cooked lamb in a thick, dry-fried gravy of onion, tomato, garlic and ginger.
Overview
A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish. The classic bhuna technique is approximated with quick spice frying, and lamb is finished in a rich, reduced sauce.
Ingredients
Base
- 3 tbsp ghee, rapeseed (canola) oil or seasoned oil
- 1 onion (small), finely chopped
- ¼ red bell pepper, deseeded and roughly chopped
- 2 tbsp garlic and ginger paste
- 2 tbsp finely chopped coriander stalks
- 125 ml (½ cup) tomato purée
Spices
- 2 tbsp Mixed Powder
- 2 tbsp Tandoori Masala
Sauce + protein
- 500 ml Curry Base Gravy
- 750 g Pre-cooked Lamb
- 200 ml (generous ¾ cup) Lamb stock (or stock from Pre-cooked Lamb)
Finishing
- 2 tbsp Greek yoghurt
- salt
- pepper
- Small bunch coriander leaves, finely chopped
- 1-2 limes (optional, juice)
- Sliced red chilli (optional)
Method
Stage 1 - Fry onion and pepper
- Heat ghee/oil in a large pan over medium-high heat.
- Add onion and red pepper; cook 5 minutes until onion is soft and translucent.
- Add garlic and ginger paste and coriander stalks; cook 30 seconds.
Stage 2 - Add spices and base sauce
- Stir in tomato purée, bring to a simmer.
- Add mixed powder and tandoori masala, mix well.
- Add 250 ml (1 cup) base sauce; simmer 2 minutes, scraping caramelized edges.
Stage 3 - Add lamb and reduce
- Increase heat to high; add lamb, remaining base sauce and stock.
- Bubble until sauce reduces thicken and coats lamb.
Stage 4 - Finish with yoghurt and herbs
- Reduce heat to medium, whisk in yoghurt 1 tbsp at a time.
- Season with salt and pepper.
- Stir through chopped coriander.
- Serve with lime juice and sliced chilli, if desired.
Notes
- For authentic bhuna, use small bone-in lamb pieces and long slow cooking with stock (not in this quick version).
- Adjust thickness with extra base sauce or stock if too dry.
- If desired, swap lamb for chicken using the same steps for lighter texture.
Serving
- Serve with naan, chapati, or basmati rice.
- Garnish with fresh coriander and lime wedges.
Storage
- Refrigerate 2-3 days in an airtight container.
- Freeze up to 2 months; thaw fully before reheating.
- Reheat gently over low heat with a splash of stock or water.
- Best eaten within 24 hours for the richest flavour.
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