Slow Cooked Lamb Bhuna
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
330 kcal
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Course
Main Course
Slow Cooked Lamb Bhuna
Description
This Slow Cooked Lamb Bhuna recipe starts by softening sliced onions gently in oil, then incorporating garlic, ginger, chili flakes, and a precise combination of cumin seeds, ground coriander, and garam masala. The diced lamb is added along with canned chopped tomatoes and salt, and the mixture is brought to a boil before transferring to an ovenproof dish or slow cooker.
Slow cooking at a low temperature for a couple of hours in the oven, or for longer in a slow cooker, breaks down the lamb fibers, resulting in tender meat infused with the deep, spiced flavors of the curry. The sauce thickens and develops complexity through gentle simmering.
This curry complements plain basmati rice or naan breads, making it suitable for a comforting meal that showcases classic Indian-inspired seasoning. Fresh coriander stirred in at the end adds a bright finish.
Notes suggest an extra step to deepen flavor by briefly frying the curry in a wok to reduce sauce further. Nutrition info is approximate and meant as a general guide.
Ingredients
- 2 tablespoons olive oil or rapeseed oil
- 2 onion sliced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon chili flakes
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 600 g lamb diced
- 400 g canned chopped tomatoes
- ½ teaspoon salt
- 2 tablespoons Coriander cilantro plus extra for garnish, fresh
- basmati rice or naan bread to serve
Instructions
- Preheat your oven to 160C/140C fan/gas mark 3/325F (or use your slow cooker – see below).
- Place the oil and sliced onions in a medium pan and fry on a low heat, with the lid on, for 5 minutes until softened.
- Remove the lid and add the garlic, ginger and chilli flakes and cook for 1 more minute.
- Next add the cumin, coriander and garam masala and cook for a further 2 minutes, stirring regularly – add a small splash of water if the pan gets too dry, to ensure your spices don’t burn.
- Next add the diced lamb, tomatoes and salt and bring to the boil.
- Transfer the curry to an oven proof dish with a lid, and place it in your preheated oven for 2 hours.
- Alternatively transfer the curry in your slow cooker and cook for 6 hours on high or 8-10 hours on low.
- When your curry is ready, stir in the fresh coriander and serve with rice and/or naan breads and all your favourite accompaniments.
Notes
- For enhanced flavor, reduce the cooked curry in a hot wok until sauce thickens further.
- The slow cooking method tenderizes lamb and allows spices to infuse fully.
- Serve with basmati rice or naan to complement the rich sauce.
- Adjust chili flakes to preferred heat levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 533mg | 22% |
| Potassium | 835mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 74mg | 7% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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