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Slow Cooked Lamb Bhuna
5 from 18 votes

Slow Cooked Lamb Bhuna

Slow Cooked Lamb Bhuna is a curry featuring lamb slowly cooked with a blend of spices including cumin, coriander, and garam masala, combined with onions, garlic, ginger, tomatoes, and chili flakes. The slow cooking melds the spices into the lamb, producing a rich, tender curry with a balanced warmth from chili and aromatic herbs. This preparation is suited for serving with basmati rice or naan bread to soak up the thick sauce.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 4 people
Calories: 330 kcal
Course: Main Course
Cuisine: Fusion, Indian, British

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

    Cup of Yum
  1. Preheat your oven to 160C/140C fan/gas mark 3/325F (or use your slow cooker – see below).
  2. 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.
  3. Remove the lid and add the garlic, ginger and chilli flakes and cook for 1 more minute.
  4. 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.
  5. Next add the diced lamb, tomatoes and salt and bring to the boil.
  6. Transfer the curry to an oven proof dish with a lid, and place it in your preheated oven for 2 hours.
  7. Alternatively transfer the curry in your slow cooker and cook for 6 hours on high or 8-10 hours on low.
  8. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 330

% 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.