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 :)
Lamb Masala Recipe Video
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Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.