Lamb bhuna
By Tom Kerridge
Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop.
- Prep:30 mins
Cook:1 hrs 40 mins
plus at least 1 hr marinating - Serves 4
- More effort
Nutrition per serving
- kcal 455
- fat 31g
- saturates 10g
- carbs 12g
- sugars 0g
- fibre 4g
- protein 31g
- salt 0.5g
Ingredients
- 600g lamb neck fillet or shoulder, cut into large chunks
- 6 garlic cloves, finely grated
- thumb-sized piece of ginger, peeled and finely grated
- 2 tbsp malt vinegar
- ½ tsp ground cinnamon
- 1 tbsp sunflower oil
- 3 tbsp sunflower oil, plus a little extra if needed
- 2 onions, finely chopped
- 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
- 1 tsp garam masala
Method
To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
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 min, 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.
Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.
