Lamb Bhuna Masala

Lamb Bhuna Masala

​Serves - 6

​Tender, succulent lamb slow-cooked in a delicious sauce made with plenty of caramelized onions and aromatic spices, my Lamb Bhuna Masala transports me back to my mum’s kitchen each time I make this curry. Super-easy to put together with every-day spices from your pantry, this recipe requires just a little bit of patience on your part while the lamb is slow-cooking and the sweet smells of cinnamon, and cloves waft through your entire house. I often use a mix of lamb leg, and shoulder for this dish, but go with what you can find at your local butcher and even better if your meat includes bones; the bones don’t just impart flavor but also result in a luxurious thick sauce. Happy cooking :)

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Lamb Masala Recipe Video

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Ingredients
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For marinade:​

​​1kg lamb leg and shoulder, chopped into 1.5" cubes 

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​2/3 cup thick plain yogurt

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​1/2 teaspoon red chili powder

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​1/2 teaspoon turmeric powder

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​1/2 teaspoon garam masala powder

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​4-6 cloves garlic, minced

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​1.5 tablespoons finely chopped ginger ​​

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​1-2 fresh bird’s eye chilies, finely chopped (add 2 for spicier curry)

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​1 teaspoon salt

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​For curry:

3 tablespoons coconut oil or olive oil

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​1 tablespoon cumin seeds

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​1-2 bay leaves, optional

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​1 inch cinnamon stick, optional

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​1-2 black cardamom, optional

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​3-4 green cardamoms, pounded using a mortar and pestle- optional

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4 cloves, optional

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​2 large or 500g red onions, finely chopped

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​1  tablespoon coriander powder

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​1/2 teaspoon turmeric powder

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​1/2 teaspoon red chili powder, or to taste

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​1.5 teaspoons salt ​​

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​2 medium or 300g tomatoes, chopped

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​1 large potato, cut into large pieces

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​3/4 teaspoon garam masala powder

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​1/4 cup chopped coriander leaves

​Recipe
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1Marinade lamb with yogurt, red chili powder, turmeric powder, garam masala powder garlic, ginger, fresh chilies, and salt; refrigerate for at least 3-4 hours, preferably overnight. Bring marinated lamb back to room temperature before cooking.

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2Heat oil in a heavy base saucepan or pressure cooker and drop in cumin seeds, bay leaves, cinnamon, black cardamom, green cardamoms, and cloves. Once cumin starts to splutter, add onions and stir-fry for about 10-15 minutes on medium heat until lightly brown.

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3Next, add coriander powder, turmeric powder, chili powder, and salt, and give it a quick stir making sure the spices don't burn.

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4Next, add tomatoes, stir well, and cook for 2-3 minutes. Add marinated lamb and cook for 10-15 minutes, stirring occasionally, until lamb is no longer pink, and oil starts to separate.

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5Finally add 3 cups of water if using a saucepan to cook (if pressure cooking add just 1 cup of water). Bring to the boil.

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6Cover and cook on low heat for about 2 hours until lamb is very tender or pressure cook for 15-20 minutes on low heat once pressure is full.

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7Finally add garam masala, and chopped coriander leaves. Serve hot with rice or rotis.

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