Lamb Bhuna Curry Recipe
An earthy lamb curry recipe using Rafi's Bhuna Curry Pack.
Serves: 4 - 6 Ready in: 1 1/2 - 2 hours
Introduction
‘Bhuna’ is a style of cooking technique usually done on a high heat which evaporates the sauce, creating a dry, intense curry.
Our earthy Spice Mix creates a deeply flavoured and robust recipe. Dry in consistency and strong in taste, the Bhuna is best served with chapattis. Traditionally, it would also be served with light dhal to complement the meal.
Our Bhuna Curry Pack reminds Kevin (Rafi’s son) of his grandmother's rustic cooking back in India. A traditional Bhuna would be served with lots of freshly chopped coriander to help balance the intense flavours of this curry.
Rafi would also garnish the Bhuna with some finely diced tomatoes to add freshness.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Rafi's Bhuna Curry Pack (Serves 2 - 3) | Rafi's Bhuna Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 500g lamb shoulder | 1kg lamb shoulder |
| 1 chopped tomato | 2 chopped tomatoes |
| Coriander to garnish | Coriander to garnish |
| Salt to taste | Salt to taste |
Instructions
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Empty the Bhuna Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
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Add water to the pan and stir. Cook for 5 minutes on a medium heat.
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Add the diced lamb, pinch of coriander and salt and stir. Turn the heat down to low and cook for 1 hour with the lid on.
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At this stage, the lamb should be cooked but you could add more coriander at this stage and cook for another hour to intensify the flavour further. This curry favours slow cooking.
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Remove the lid and let the sauce reduce to let the sauce thicken.
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Garnish with freshly chopped coriander and some diced tomatoes to add some freshness. Ready to serve, enjoy!
