Try this tender lamb bhuna, then check out our Rajasthani lamb curry (laal maas), lamb dhansak, lamb biryani, mutton keema and more lamb curry recipes.


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


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


  • 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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