Lamb Bhuna
Hearty, aromatic, and packed with veggies, this lamb bhuna curry makes a healthy alternative to an Indian take away without compromising on flavour.
Introduction
When my wife and I lived in London before we had kids, we used to get an Indian each Friday. I can’t tell you how many times I ordered a lamb bhuna. I was initially a bit nervous about making a ‘filling’ version, but I’m delighted to say I got there in the end.
Ingredients
| 1 tbsp | olive oil |
| 400g | extra-lean diced lamb |
| 2 | onions, thinly sliced |
| 2 | garlic cloves, crushed |
| 1 tbsp | finely chopped fresh root ginger |
| 2 tsp | ground cumin |
| 1 tsp | coriander seeds |
| 1 tsp | ground cinnamon |
| 1 x 400g tin of | chopped tomatoes |
| 500ml | chicken stock |
| 200g | courgettes, roughly chopped |
| 1 x 400g tin of | chickpeas, drained |
| 50g | dried apricots, thinly sliced |
| 160g | basmati rice |
| juice of 1 | lemon |
| handful of | chopped fresh coriander |
Method
Heat the oil in a large, heavy-based pan, add the lamb and sear it on all sides for 5 minutes, then remove from the pan with a slotted spoon and set aside.
Add the onions to the pan and sauté for 5 minutes, then add the garlic and ginger, stir briefly, then add the spices.
Add the tomatoes and stock, mix well and bring to the boil. Add the courgettes, chickpeas, apricots and lamb. Simmer over a low heat for 1 hour until the lamb is tender and everything has thickened up. Keep an eye on the liquid and add extra water, if it starts to look dry.
Meanwhile, put your rice on to cook according to the packet instructions (I use a rice cooker).
Stir the lemon juice and coriander into the curry and serve with the warm rice.
Top Tip: This works great as a meal-prepped lunch. For dinner, I like to serve this with extra poppadoms and Indian pickles.
Reviews
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