Tender Lamb Bhuna
A bhuna is all about the style of cooking, with deep intense flavours that are achieved by slow cooking the dish until the meat is tender. Transfer this dish into a slow cooker and simmer for a few hours to get even more flavour!
Serves
4-6
Featuring
Shemin’s Indian Curry Paste
Ingredients
4 tbsp Cooking oil
2 large onions, sliced
100g Shemin’s Indian Curry Paste
1 tbsp Mutti Tomato Purée
400g Mutti Chopped Tomatoes
1 tsp salt
900g leg of lamb, cut into chunks
100ml water
1 tsp Shemin’s Garam Masala (optional
but encouraged!)
All ingredients are available to purchase in our Farm Shop
Method
- Heat the oil in a large pan over a medium heat, then add the sliced onions. Cook slowly until soft, golden and lightly caramelised.
- In a small bowl, loosen the curry paste with a little water until it reaches a cream-like consistency. Add this to the onions and cook gently for around 5 minutes, stirring regularly and adding a splash of water if needed.
- Stir in the tomato purée and cook for another 5 minutes to deepen the flavour. Add the chopped tomatoes and salt, then simmer gently for 8–10 minutes until the tomatoes have softened and the sauce thickens.
- Add the lamb along with 100ml of water, stirring well to coat the meat. Simmer gently for around 45 minutes, or until the lamb is tender, stirring occasionally.
- Check the seasoning, then stir through the garam masala just before serving for an extra layer of warmth and spice.
