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This slow cooked lamb bhuna is quick, warming, and tasty, and it’s ideal for cold autumn and winter days. Just 15 minutes to prepare, so leave the oven or slow cooker to do the work before you’re ready to eat. BestLifeTips recommend you to make a double batch and freeze the rest for an even simpler meal on a busy day.
What is bhuna?
The term bhuna refers to the cooking method rather than the kind of dish. The spices used in the curry are fried in oil or ghee at a high temperature until they become a paste, which is derived from the Urdu word for fried. This aids in bringing out the flavors. However, the term is often widely used to describe a curry dish made in this manner.
The origins of bhuna can be traced back to Bengal, a state in northeast India and western Bangladesh. This way of frying the spices was a popular cooking technique for Indian royals and aristocrats’ meals.
Lamb bhuna calories
Here is what we gain from 300g portion of Lamb Bhuna. To burn 415cal, you can cycle for an hour, run for 42 minutes or clean your house in 2,5 hours.
- Energy: 415Cal
- Carbs: 14g
- Fat: 23g
- Protein: 39g
Lamb bhuna ingredients
To make lamb bhuna for 4 persons, these are what you need to prepare:
- 600g lamb neck fillet or shoulder, cut into large chunks.
For the marinade:
- Thumb-sized piece of ginger, peeled and grated
- 6 garlic cloves, grated
- 2 tbsp malt vinegar
- 1 tbsp sunflower oil
- ½ tsp ground cinnamon
For the sauce:
- 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
- 400g can chopped tomatoes
- 3 tbsp sunflower oil, plus a little extra if needed
- 2 onions, finely chopped
- 1 tsp garam masala
How to cook lamb bhuna
Before you cook lamb bhuna
One of the most common bhuna recipes is lamb bhuna, also known as lamb bhoona. Simply put, a bhuna is a mildly spicy Indian curry from the Bengal region. Bhuna is an Indian word that means “brown.” As a result, every bhuna recipe calls for browning the spices, including cumin seeds and coriander seeds, in oil over a high heat to unleash the full amount of aromas. This is the purpose of the high heat bhooning process.
If the heat doesn’t scare you, a bhuna recipe is traditionally very spicy and garnished with ingredients such as green bell peppers, onions, garlic, ginger, tomatoes, and green chillies. Of course, you can reduce the amount of heat by lessening the chilli and ginger. Simply substitute cayenne or moderate chilli powder for a milder bhuna.
It’s best to use lamb’s shoulder for this dish. However, be flexible with other ingredients such as lamb leg, lamb neck fillet, lamb steak and more. Besides, lamb is a nutritious ingredient that is a great source of calcium, vitamins. Vitamins like niacin and B12 are especially important because they help control energy output in the body and strengthen the nervous system.
If you are concerned about lamb’s quality, read more:
- To make the marinade, add the ingredients in a big mixing bowl with a generous pinch of salt. Toss in the lamb, cover, and leave to marinate for 1 hour at room temperature or overnight.
- In a flameproof casserole, heat the oil and fry the onions for 10 minutes, stirring occasionally, until soft and golden. If the pan becomes dry, add more oil. Cook for a few minutes after adding the curry leaves and chilies, then add the spices and cook for another 5 minutes, or before the onions begin to caramelize.
- Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 minute, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
- Cook for another 8-10 minutes, or until the sauce has reduced and thickened. Remove from the heat and season with garam marsala. It can be kept chilled for up to three days or frozen for up to two months.
Lamb bhuna slow cooker
Using your slow cooker to make a rich slow cooker lamb curry. This ‘low and slow’ method of cooking the lamb and vegetables yields meltingly tender results and adds a lot of flavor to the spiced coconut sauce. For the perfect curry dinner, serve with rice or naan bread.
- In a large nonstick frying pan over medium-high pressure, heat 1 tablespoon oil. Brown the lamb in batches for 5-8 minutes (without overcrowding the pan). Season and place in the slow cooker.
- Cook the onions and carrots in the remaining oil for 10 minutes over medium heat, or until softened. Combine the garlic, ginger, sliced green chili, herbs, and coriander stalks in a mixing bowl. Cook for 1 minute more, stirring constantly, until fragrant. Place all in the slow cooker. Stir together the chopped tomatoes and lamb stock in the slow cooker. Cook for 6 hours on low pressure.
- Cook for another 30 minutes after adding the coconut milk. Allow the spinach to wilt for 5 minutes before eating. Serve with rice or naan, if desired, and garnish with sliced chilli and coriander leaves.
Lamb bhuna FAQ
- What should I do if I have not enough ingredients for lamb bhuna?
Take it easy, use a ready-made curry paste. Replace the garlic, ginger, chopped chilli, dried cloves, and coriander stalks with 4 tbsp rogan josh curry paste: add after the onions and carrots are softened, cook for 1 minute, then move it to the slow cooker and proceed with the recipe.
- What to serve with an authentic India Bhuna?
Lamb bhuna goes so well with a cucumber raita, which is a cooling agent that automatically reduces the spice level of every curry when complementing the garlic and ginger. It’s both delicious and refreshing. Indian curry recipe can’t be fulfilled without raita as a side dish.
Besides, an original naan or a fluffy, warm garlic naan is perfect for lamb bhuna. Actually, it doesn’t take you a lot of time to make naan. Consider adding it to your lamb bhuna night.
This is all you need to know to make the best of lamb bhuna. Give BestLifeTips a thumb up if you find it helpful and come back for more cooking tips.