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Serves: 4
Prep time: 35 mins
Total time:
Recipe photograph by Kris Kirkham
Recipe by Tamsin Burnett-Hall
A curry-house favourite originating from Bengal (part of which is in modern-day Bangladesh), the word bhuna (meaning fried) refers to the cooking process rather than the type of dish. Typically the meat and sauce are cooked on a high heat until the meat is ‘frying’ in the oil-rich mixture. Serve with roti or naan rather than rice, and cucumber raita.
Serves: 4
Prep time: 35 mins
Total time:
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Mains Lamb Curries Gluten-free Indian Dairy-free Under 600 calories
Nutritional information (per serving)
Calories
452Kcal
Fat
27gr
Saturates
8gr
Carbs
9gr
Sugars
8gr
Protein
42gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 4 tbsp vegetable oil
- 6 cardamom pods, bashed
- ½ tsp black peppercorns
- 8 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 onions, finely chopped
- 1 tbsp grated root ginger
- 6 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground turmeric
- ¼-½ tsp hot chilli powder
- 1 tsp garam masala
- 1 x 400g tin plum tomatoes
- 2 finger chillies, whole
- 900g boneless lamb leg, cut into 3cm chunks
- 1 tbsp dried methi (fenugreek leave), optional
To serve (optional)
- coriander
- roti* or naan*
- cucumber raita*
Step by step
- Heat the oil in a sauté pan and fry the whole spices and bay leaves for 1 minute. Add the onions and fry until golden brown.
- Mix in the ginger and garlic and cook for 2-3 minutes, stirring, then add the ground spices and cook for 1 minute until fragrant. Next add the tomatoes, roughly breaking them up, the whole chillies and the diced lamb, plus a pinch of salt. Fill up the tomato tin with water, swirl, and pour half into the pan. Mix well, bring to the boil, partially cover and simmer fairly briskly for 15-20 minutes until saucy.
- Uncover the pan, increase the heat and cook, stirring frequently, for 10-12 minutes until most of the liquid has evaporated (this is the bhuno process); the oil should be starting to show and sizzle at the edges of the pan. Add the rest of the water from the tomato tin, cover again and simmer gently for 30 minutes or until the lamb is tender. Traditionally a bhuna is quite dry, so uncover and reduce again if needed.
- Mix in the dried methi to round out the flavours, if using, garnish with coriander and serve with roti or naan, plus raita.
*Ensure your chosen accompaniments suit any dietary requirements.
