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
Bread
Curry
Raita
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.
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.
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
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
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
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,
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.
