Go back

Lamb bhuna

1 of 3


  • 3 tbsp vegetable oil
  • 1 whole garlic head, peeled and minced
  • 2 inch ginger, peeled and minced
  • 1kg lamb pieces (I bought mixed lamb pieces)
  • 1.5 tbsp salt
  • 6 bay leaves
  • 2 cinnamon sticks
  • 6 medium onions, peeled and roughly chopped
  • 1 tbsp mixed curry powder
  • 1 tbsp coriander powder
  • 0.5 tbsp chilli powder
  • 0.5 tbsp cumin powder
  • 0.5 tbsp turmeric powder
  • 1 handful freshly cut coriander
  • Cooking Time
    1 hour and a half
  • Serving
    Serves 6
  • Skill Level


I have always loved my Bengali colleagues lamb bhuna, so she kindly showed me how she makes it. I was so excited to make it myself, and alhamdulillah it turned out so delicious. This is definitely a dish to make over and over again.
  1. Place the oil in a pot over medium heat. Add the garlic and cook until starting to lightly golden in colour, then add the ginger alongside the lamb pieces
  2. Add the salt, bay leaves, cinnamon sticks and onions, mix well to combine. Cover the pot and leave over medium heat for approximately 30-45 mins (enough time for the meat to cook in its own juices, you will find a lot of water will be present at first, then it will slowly dry up)
  3. Once the juices of the meat are drying up (it depends on what sort of consistency you would like your lamb bhuna to be, leave more juices if you wish it more runny, or wait until only a little liquid remains if you wish for it to be less runny), add the mixed curry powder, coriander powder, chilli, cumin and turmeric. Mix well, cover and leave for another 10-15 mins (check the meat is cooked)
  4. Add the coriander, leave for 5 more minutes then serve

MashAllah, a delicious and easy dish to make. The only thing you wish once you eat it is why didn't you cook more of it? hehe. Enjoy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to