This recipe is a very easy Lamb bhuna recipe made with freshly grounded spice blend of only two spices and slowly stir fried in a thick tomato puree sauce. The other spices add to the taste!
What is Lamb Bhuna?
‘Bhuna’ in Hindi means ‘to saute’.
From an Indian cooking context, the whole process of ‘bhunoing’ (a Hindi + English expression) results in frying spices and then cooking the gravy to a point that it gets reduced and coats the meat in a rich thick sauce.
Meat cooked in a bhuna style appears to be deep brown or red depending in the amount of red chilli used in colour and the flavours of the spices come through very robust as a result of reduced sauce.
Something to bear in mind is that since its a saute method used to cook a bhuna dish, be it lamb bhuna, beef bhuna or chicken bhuna; it does need a fair amount of oil to fry it in. This is because water or any other liquid is used minimally. So, the extra oil prevents the meat from burning and brings out better flavour.
No counting calories here if you fancy a good tasting dish. You can diet tomorrow!
A Recipe fairly uncomplicated to cook
There are many different versions of lamb bhuna that you may find if you search the internet.
Mine is a bit easier, catering to the availability of spices which does not require a trip to the Indian store.
I would recommend making your own freshly ground spice mix for this dish as it is pretty easy to do so and the flavour you get is simply amazing.
This is one of the most popular dishes that my students love to make at home after they have made it in class and realise how easy and flavourful it is to make.
The advantage of making a homemade spice mix is that you can make and keep it for a long time for later use. The spice mix you make does not need to be used just for making Lamb Bhuna, you can use it for any dish.
A winning Indian dinner contender
Amongst the various or many popular Indian dishes a Lamb Bhuna is sure to give other preparation a tough competition.
I enjoy making this dish for small gatherings.
One, because I find it easy to make as it simply involves stirring the dish occasionally while you get on with prepping ingredients for other things.
Secondly, being a semi – dry dish it’s a bit different than the usual gravy based dishes.
And third, your guests will be able to appreciate the freshness of the spices in every bite.
My Cool Cooking Tip – Make Lamb Bhuna a day ahead and keep in overnight. This lets all the spices soak well into the meat and the dish tastes so yum! Better still you get to relax and enjoy your time with guests rather than slogging in the kitchen!
Tips to make a Perfect Lamb Bhuna
- Buy lean cut of lamb ideally from the shoulder or hind leg.
- Ensure that the pieces are thinly sliced. If left thick then it will take longer to cook the meat and make it chewy.
- The amount of liquid water you add depends on the quality of meat. Some cuts of meat tend to discharge a lot of water in which case you do not need to add extra water to cook it. While other cuts have less water content and make require some additional water.
- Cover and cook the lamb to ensure it cooks well.
- Consistently cook at low heat to prevent the spices from getting burnt.
- Feel free to reduce the amount of chilli used in this recipe. Use as much as you are comfortable with.
Making Lamb Bhuna Child-Friendly
If you would like your children to try the dish, then take out some portion before you add chili powders or green chillies. Cook it in a separate bowl by adding tomato puree and some cream to reduce any heat from the whole red chillies.
You can also add few diced potato pieces to absorb some of the spices.
Lamb Bhuna Recipe
Do you have a Lamb Bhuna recipe to share?
There are many different versions of Lamb bhuna. Do you have another one to share or perhaps a tip for me to learn from you too?! Please leave a comment and share it with others if you like it.