My uncle absolutely loves curry (like me) and especially lamb curry! Unfortunately though, my uncle is a rubbish cook – he cannot really cook at all actually. So I came up with an easy version of a tomato-based lamb curry that even my uncle might manage – my easy Lamb Bhuna!
How do you make a Lamb Bhuna?
This Lamb Bhuna is very easy to make but it does have a slightly “fancy” feel to it. But maybe just because lamb is a bit more expensive, and I usually just cook with chicken!
Bhuna is a tomato-based curry so doesn’t have any coconut milk in it, but the sauce is still lovely, thick and creamy. I chose to marinate my lamb in Greek yoghurt and some spices, and the lactic acid from the yoghurt breaks down any tough bits in the meat making it lovely and tender. And obviously the marinating allows the meat to absorb the spices in the marinade. Ideally, leave the lamb to marinate overnight, but if you are tight for time 3-4 hours would be the minimum I recommend.
Once the lamb has marinated, the lamb bhuna is really quick and easy to put together. You then need to simmer it gently for 2-3 hours to let the flavours develop fully and the lamb to be soft and tender. The curry also tastes best the next day once the curry has time to “mature” a little, so if you can prepare it the day before, that would be even better!
More Curry Recipes
I love curries! I love making them and I of course love eating them. I have quite a few curry recipes, as well as recipes for dhals and pilafs on my blog, so make sure to check out some of my favourites below. They all go particularly well with my 2-Ingredient Naan Breads and some fluffy basmati rice. Make sure to also check out my Student Cooking Basics to learn how to make the perfect rice!
- Chicken, Sweet Potato and Spinach Curry
- Red Lentil Dhal with Crispy Aubergine
- Creamy Coconut and Chicken Curry
- Chickpea and Spinach Curry
- Thai Chicken Green Curry
- Curried Cauliflower and Chickpea Pilaf
- Sweet Potato and Lentil Dhal
Easy Lamb Bhuna | With Rice and 2-Ingredient Naans
Recipe
Ingredients (serves 4):
FOR THE LAMB MARINADE
- 500g lamb leg, cut into chunks
- 2 heaped tbsp Greek yoghurt
- 2 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
FOR THE CURRY
- 1 large onion, roughly chopped
- 1 red chilli, finely sliced
- 2-3 large cloves of garlic, minced
- 1 tbsp curry powder
- 2 tbsp tomato purée
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g tinned chopped tomatoes
- 1 lamb stock cube
- Fresh coriander, finely chopped (stalks for the curry, leaves to garnish)
TO SERVE
- Basmati Rice (see how to cook it here)
- Naan Breads (check out my easy 2-ingredient naan bread recipe here)
- fresh coriander
Method:
- Cut the lamb into large chunks (2-3cm cubes) and place into a large glass bowl. Add the yoghurt and spices for the marinade and mix well until the lamb is fully coated. Cover the bowl with clingfilm and leave to marinate in the fridge for at least 3-4 hours, preferably overnight.
- In a large pot, heat around a tablespoon of olive oil and add the onions once hot. Turn the heat down to low, cover the pot with a lid and leave the onions to cook for 10-15 minutes until soft and translucent, stirring occasionally.
- Next, add the garlic, chilli, tomato purée and spices to the pot and increase to a medium heat. Cook for 1-2 minutes to cook out the rawness of the spices, then add in the marinated lamb with any remaining yoghurt/juices from the marinade. Add the chopped coriander stalks and mix well until the lamb, onions and spices are well combined. Cook for 3-4 minutes on a medium-high heat to seal the lamb (meaning the outside of the meat is cooked).
- Add in the tin of chopped tomatoes, then crumble the lamb stock cube into the tin and re-fill the tin with boiling water (~400ml). Dissolve the stock cube in the water and leftover tomatoes, then pour into the curry. Mix everything well and reduce the heat.
- Cover the pot with a lid and simmer the lamb bhuna over a low heat for 1-2 hours (minimum, the longer the better really), stirring occasionally. If you have a chance to make this the day before, that would be even better. Just reheat it on the stove the next day.
- Serve the lamb bhuna with some freshly cooked, fluffy basmati rice and a scattering of fresh coriander. This thick curry sauce is also great for mopping up with a piece of naan bread, so why not give my quick and easy 2-Ingredient Naan Breads a try while you are waiting for the curry to cook!
