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Lamb Bhuna with Garlic Naan

Nadiya Hussain's easy and speedy Lamb Bhuna uses a quick paste that you can store in your freezer ready for whenever a curry craving strikes!

From the book


Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution, with a sauce that gets blitzed in a food processor before being cooked. It’s sweet, aromatic and very quick, letting you enjoy the curry and some free time. Even better, every element of the dish can be frozen, saving you even more time on another day.

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For the lamb bhuna:
200ml olive oil
2 tsp salt
10 cloves of garlic, peeled
50g ginger, peeled and sliced
4 small onions (approx. 400g), roughly chopped
2 large peppers (approx. 400g), roughly chopped
4 large red chillies, roughly chopped
1 tsp cinnamon
1 tsp turmeric
4 tsp curry powder
100ml water
800g lamb leg, diced
300ml water
15g fresh coriander, chopped
For the naan:
200g self-raising flour, plus extra for dusting
2 tbsp garlic granules
1 tsp sugar
1 tsp salt
25g unsalted butter, softened
50g unsalted butter, melted

Essential kit

You will need: a food processor and a palette knife.


1. First make the curry paste. Put the olive oil, salt, garlic, ginger, onions, peppers, chillies, cinnamon, turmeric, curry powder and 100ml of water into a food processor. Blitz the whole lot to a smooth paste and put to one side.

2. Next make the dough for the naan. Put the flour, garlic granules, sugar, salt and softened butter into a bowl. Mix everyhing together well and rub in the butter.

3. Make a well in the centre and add the water. Mix with a palette knife, then get your hands in and bring the dough together.

4. On a floured work surface, knead the dough for 10 minutes by hand, or 5 minutes if using a mixer.

5. Wrap the dough in cling film and leave on the worktop to rest for 20 minutes.

6. While the dough is resting, start cooking the curry. Place a pan on a medium heat and add half the curry paste. (Put the other half of the paste into a jar and store in the freezer, ready for the next time you need a curry hit.)

7. Cook the curry paste for 10 minutes. Add the lamb and cook for another 10 minutes.

8. Add 200ml of water and leave the bhuna to simmer gently for 30 minutes with the lid on.

9. While the bhuna is simmering, divide the naan dough into four equal pieces and roll each one out to the thickness of a pound coin.

10. Put a griddle pan on a high heat. Put one of your naans on the griddle and cook for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest of the naans.

11. Once the bhuna is cooked, take it off the heat and add the chopped coriander. Brush the warm naans with melted butter on both sides and serve with the bhuna.

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From the book: Nadiya’s British Food Adventure

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