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Curry Recipes - Authentic Lamb Bhuna Recipe

Updated on May 9, 2013

Indian Spices

This lamb bhuna recipe which is authentic and cooked by curry lovers all over the world.

This curry recipe is very simple to cook and also very enjoyable.

Lamb Bhuna is a very traditional style of curry that is very popular among curry lovers. It is quick and simple to make, and can be eaten with rice, chapati or naan bread.

If there is ant leftovers, it can be refrigerated, but must be eaten within 2 days. It can also be frozen.

Ingredients for Lamb Bhuna

  • 800g Diced Lean Lamb Steak On the bone is tastier)
  • 1 Cup/300ml Water or Lamb Stock
  • 2 White onions finely chopped
  • 2 Teaspoon ginger puree (Blended from fresh)
  • 2 Teaspoons garlic puree (Blended from fresh)
  • 2 Sliced garlic cloves
  • 2 small pieces of cinnamon
  • 2 Bayleaf
  • Couple of whole star anise
  • 6 Cardommom cloves
  • Handful of finely chopped coriander
  • Teaspoon of salt
  • 200g Olive/Vegetable or Sunflower Oil
  • 1 Teaspoon turmeric powder
  • 4 Teaspoons Curry Powder (mild or normal)
  • 1 Teaspoon Chilli Powder
  • 2 Teaspoons Garam Massala Powder
  • 2 Tomatoes, chopped into 4 pieces each

This Lamb Bhuna recipe serves 4 people

1. Heat a large saucepan on a high heat and add the oil

2. When oil is slightly hot turn heat down to medium, add the onions, the diced lamb, the salt, bayleaf, cardommom, garlic cloves and star anise

3. Keep stirring until onions have caramelised and put the lid on the pan with very slow gas for about 10 minutes, stirring every two minutes

4. After meat has gone slightly pale add all the spices (except coriander) and mix the spices in to the meat, do this gently and slowly

5. After that add the water. You may want to add slightly more water because what you put in will dry out slightly

6. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 Minutes. Stir occasionally.

Finally, garnish with the coriander, 2 diced Tomatoes and then serve.

The cooking process should take you about 45 minutes to an hour, because the slower you cook it, the better it will turn out.

Make sure you have everything prepared beforehand.

(You can take out the whole spices you put in like bayleaf, cardamom, star anise. It’s not nice biting on one of them!)



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    • G Miah profile imageAUTHOR

      Gous Ahmed 

      6 years ago from Muslim Nation

      Thank you for your feedback lizdoll. I actually wrote the recipe exactly how my wife cooked it at home and it turned out really nice. I'm not sure where it went wrong because those are the exact steps we took.

      I'm sorry you are disappointed and i hope you find the right recipe for this curry.

    • profile image


      6 years ago

      Unlike most of the other comments on this "authentic" lamb bhuna recipe, we actually cooked this dish and found it very, very disappointing.

      There was far too much oil and the final product had an overall greasiness, never before experienced in a lamb bhuna which really should have a thick, rich masala sauce that clings to the chunks of meat. The bhuna actually being made by initially slow cooking and then turning the heat up for a few minutes, at the end, to fry off any excess liquid so that the sauce reduces and intensifies in flavour. This vital step was completely missed from the recipe which stated, instead, to cook on high for 20 mins and, as a result, the meat was dried up and completely overdone.

      Rest assured, this is one recipe we will NOT be making again, "authentic" or not!

    • G Miah profile imageAUTHOR

      Gous Ahmed 

      8 years ago from Muslim Nation

      Thanks Sweetie!

    • sweetie2 profile image


      8 years ago from Delhi

      Very tasty recipe. Liked it a lot and may be I would make it soon

    • G Miah profile imageAUTHOR

      Gous Ahmed 

      9 years ago from Muslim Nation

      I can smell it too! Thanks!

    • john000 profile image

      John R Wilsdon 

      9 years ago from Superior, Arizona

      Wonderful recipe, nicely laid out. I can smell it already! Thank you!

    • G Miah profile imageAUTHOR

      Gous Ahmed 

      9 years ago from Muslim Nation

      Hi and thanks for your comment.

      I'm not sure of the nutritional information on this recipe, but it is good for you with all the spices in it.

      I'm hope you enjoy it, it is very nice. Let me know what you thought after you eat it!


    • MissMonaye88 profile image


      9 years ago from New York, NY

      This recipe sounds amazing. Im going to make this saturday for my cheat meal. Would you happen to know the nutritional information for this? Im going to make it either way A+ friend! lol


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