Homemade Lamb bhuna curry with naan bread and raita

Lamb Bhuna with Naan Recipe

120 Minutes
Serves: 2

Indulge in the vibrant flavours of a tantalizingly spicy curry night with this aromatic lamb curry. Bursting with an array of traditional Indian spices and tender cooked lamb, This delicious dish is served with fluffy naan and a creamy cucumber raita

Recipe Ingreds


  • 2 single naan bread


  • 2 tsp brown mustard seeds
  • 1 tsp chilli flakes
  • 3 tsp coriander seeds
  • 2 tsp cumin seeds
  • 5 leaves curry leaves
  • 2 tsp fennel seeds
  • 0.5 whole fresh chilli
  • 3 cm fresh ginger
  • 3 cloves garlic
  • salt (to taste)
  • 5 whole tomatoes
  • 300 ml water
  • 4 sprig fresh coriander
  • black pepper (to taste)
  • 2 tbsp sunflower oil
  • 500 grams lamb diced
  • 1 whole onions


  • 0.25 whole cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 180 ml yoghurt

Recipe with pictures Steps

Step 1

  • peel and grate the cucumber
  • squeeze the lemon(s) .
  • wash and finely chop the fresh coriander
  • place all the raita ingredients in a bowl
  • stir to mix the ingredients
  • Refrigerate

Step 2

  • heat the frying pan
  • ensure the pan is hot
  • Add the chilli flakes and all the seeds to the frying pan and stir continuously until the seeds are a darker shade
  • empty into a mortar or spice grinder
  • grind the seeds

Step 3

  • heat the frying pan with half the oil
  • ensure the pan is hot
  • add the meat to the pan in batches
  • cook till golden brown
  • add to casserole dish

Step 4

  • peel and chop the onion(s) finely
  • peel and crush the garlic using the garlic crusher or chop finely
  • wash and finely chop the chilli
  • peel and grate the ginger

Step 5

  • heat the remaining oil in the frying pan
  • add the onions
  • cook for 5 minutes
  • add the garlic, chilli and ginger
  • cook for a minute or two

Step 6

  • skin and chop half the tomatoes
  • place the tomatoes in boiling water for 10 minutes to loosen the skin
  • add the tomatoes and curry leaves to the frying pan
  • cook until the tomatoes form a paste

Step 7

  • add the roast spices to the frying pan
  • cook for a minute or two

Step 8

  • add the meat to the pan
  • add the water
  • Bring to the boil
  • cook for 5 minutes

Step 9

  • turn down the heat cook gently
  • place the lid on the frying pan
  • cook for 30 mins

Step 10

  • set the oven to 180C 350F or gas mark 4
  • add the contents of the frying pan to a casserole dish
  • taste and season with salt and pepper if necessary
  • add a lid
  • place in the oven
  • cook for 30 mins

Step 11

  • remove the skin from the remaining tomatoes and then chop them
  • add to the casserole dish
  • cook for 10 minutes

Step 12

  • when the meat is tender
  • remove the lid
  • set the oven to 165C 365F or gas mark 3
  • cook for 10 mins

Step 13

  • wash and finely chop the fresh coriander

Step 14

  • wrap the naan bread in foil and warm in the oven
  • cook for 5 minutes
  • remove the naan bread from the oven

Step 15

  • remove the curry from the oven
  • place the curry on a serving plate
  • sprinkle with coriander
  • serve with naan bread and raita
  • if cooking extra for the freezer
  • store the extra curry in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 casserole dish
  • 2 chopping board
  • 1 fish slice
  • 1 foil
  • 1 frying pan with lid
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 lemon squeezer
  • 1 mortar and pestle
  • 1 small bowl

About our lamb bhuna recipe

Tender slow cooked lamb chunks coated in a spicy tomato sauce. This has delicious flavours with earthy tastes from the coriander and cumin and a fiery kick from the chilli flakes and fresh chillies, each bite is packed full of amazing Indian flavours. This spicy dish is paired perfectly with fluffy naan bread and refreshing cucumber raita,  a feast for all the senses. Whether you're a connoisseur or new to Indian cuisine, this recipe is sure to impress and become a favourite for curry night.

How to make our authentic lamb bhuna curry

Make this recipe  by toasting a mixture of spices, including mustard seeds, chilli flakes, coriander seeds, cumin seeds, curry leaves. Quickly seal the diced lamb on a high heat, before cooking the onions, red chilli, garlic and ginger. Add the chopped tomatoes to the pan with the ground spices. Add the lamb back into the pan with the water and bring to a simmer . Cover the pan and cook on the oven top on a low heat for 30 mins before finish by slow cooking in the oven till the lamb is tender and the sauce has thickened and it clings to the meat. The dish is served by sprinkling with freshly chopped coriander. The accompanying raita is a refreshing blend of grated cucumber, yogurt, lemon juice, and coriander. The dish is served with warmed naan bread, providing a delicious and satisfying meal.

Ingredients for our traditional lamb curry 

Spices -  the dish is made with whole spices or seeds, feel free to substitute with ground spices such as ground coriander. In this recipe we used  chilli flakes but you can also use chilli powder if you don't have the flakes

Fresh spices - ginger, garlic and chilli  - you can replace with pre prepared products such as ginger paste etc

Lamb - you can use any cut of lamb for this dish including diced  lamb shoulder or lamb steaks

Tomatoes - we use fresh tomatoes for this recipe, you can use tinned tomatoes and if you want a stronger tomato flavour you can add tomato puree

When to make lamb bhuna gosht

This dish is perfect for a curry night, we recommend you make it the day before as it takes longer to cook than most curries, the flavours also develop with time. Store in the fridge overnight to allow the flavours to develop. Its quite a heavy dish so we recommend eating it in the winter. The lamb is so tender that its worth the extra time to cook. This is definitely perfect for true curry lovers, its not difficult to cook but it is time consuming so you may want to cook extra and freeze

Can you freeze lamb bhuna

Yes, this dish is perfect for freezing, once cooked allow to cool fully before placing in a freezer container and freeze, To eat remove from the freezer and allow to  defrost fully, Then reheat in the oven or microwave, make sure that the dish is piping hot when ready to eat ensure it is fully defrosted before reheating 

Serving suggestions for lamb bhuna curry

We served this dish with naan bread.  but it goes well with all Indian breads like chapati as it is a dry spiced curry with a thick sauce there is a tendency to eat it more with bread and raita, but you can eat it with white or brown rice, 

What makes our lamb curry the best

This spicy slow-cooked bhuna, is one of our favourite dry curries. It is packed full of amazing tastes, the star of this dish is the amazing spice mix which takes on fantastic flavours as the sauce reduces. 

Other meat curry recipes

Thai Chicken Curry with Rice

Chicken and Spinach Curry with Poppadoms

Lamb and Potato Curry served with Brown Rice

Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more