Slow-Cooked Lamb Bhuna – a hot curry, made by frying spices gently, before adding the meat, tomatoes and stock and then letting it simmer away in the oven until tender. It’s served in a lusciously thick sauce that clings to the meat.
If you or someone in your family isn’t keen on the heat you can leave out the dried and fresh chillies for a milder dish that’s still super rich and tasty.
The word ‘Bhuna’ refers to the cooking method of this dish, and means ‘to fry’ or ‘fried’. Usually the spices are fried gently, before adding the meat.
Originating in Bengal, Bhuna is a hot curry, and it doesn’t come swimming in sauce. It’s usually a thick sauce, with just enough to cling to the meat.
My recipe has a little stock in there, so there is a bit of a sauce, but it’s still thick and rich.