Easy Lamb Bhuna Recipe

Easy lamb bhuna

  • serves 6
  • Easy

Check out our tender lamb bhuna recipe. This juicy curry recipe is easy to make and packed with plenty of flavour. Plus, it's low in calories too


*This recipe is gluten-free according to industry standards



  • groundnut oil for frying
  • onions 2, chopped
  • garlic 3 cloves, crushed
  • ginger finely grated to make 2 tbsp
  • dried chilli flakes 1 tsp
  • ground turmeric ½ tsp
  • cinnamon stick ½
  • lamb neck fillets 750g, cut into chunks
  • tomatoes 3, chopped
  • steamed basmati rice to serve


  • cardamon pods 4, crushed
  • yellow mustard seeds 1 tsp
  • coriander seeds 3 tsp
  • cumin seeds 2 tsp
  • black peppercorns 8


  • Step 1

    Toast all the spice mix ingredients in a dry frying pan for 2-3 minutes or until aromatic, then cool. Tip into a mortar or spice grinder and grind to a powder.

  • Step 2

    Heat 2 tbsp oil in a large lidded frying pan and add the onion. Cook for 10 minutes until softened and starting to turn golden. Add the garlic and ginger, and cook for a minute, then tip in the spice mix along with the chilli flakes, turmeric and cinnamon stick. Stir together then add the lamb, turning up the heat and stirring so the lamb browns. When the lamb is coloured, stir in the tomatoes and 100ml of water. Cover and simmer gently for 1-1½ hours (adding a little extra water if drying out). Serve with rice.

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Nutritional Information

  • Kcals 361
  • Fat 26.5g
  • Saturates 11.2g
  • Carbs 4.9g
  • Sugars 3.6g
  • Fibre 2.5g
  • Protein 24.5g
  • Salt 0.3g