Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!
This slow cooked Lamb Bhuna is a glorious curry that delivers complex flavours and melt-in-the-mouth meat without fuss. Whole spices are gently fried to release their fragrance, then combined with onions, garlic, ginger and chillies before the lamb is added and sealed. Tomatoes, tomato purée and stock create a lusciously thick sauce that clings beautifully to every piece of meat. You can easily adjust the heat level by reducing or omitting the fresh and dried chillies. Serve with boiled or pilau rice, warm chapati and cooling raita for an authentic Indian meal that tastes like you've spent hours in the kitchen
Watch: Delicious slow cooked Lamb Bhuna | Possibly my favourite lamb curry!
Original recipe video — click to play
Original method: 1 hour 15 minutes to 1 hour 30 minutes at 170°C
Ingredients
Spices and aromatics
- 30 ml ghee or oil
- 5 g cumin seeds
- 1 whole cinnamon stick
- 4 whole cardamom pods
- 2 whole bay leaves
- 5 g chilli flakes(optional)
For a milder curry, reduce or omit
- 10 g ground coriander
- 5 g ground cumin
- 5 g turmeric
- 1 g ground cloves
Vegetables
- 1 ½ large or 2 medium onions, peeled and chopped into thick chunks
- 3 whole garlic cloves, minced
- 10 g ginger, minced
- 1 whole red bell pepper, chopped into large chunks
- 6 medium tomatoes, roughly chopped
- 45 ml tomato purée
Chillies
- 6 whole green birds eye chillies, 2 finely chopped, 4 left whole(optional)
For a milder curry, reduce or omit the fresh chillies
Seasonings
- 3 g salt
- 3 g black pepper
Main
- 1000 g lamb, chopped into 2.5 cm (1 inch) chunks
Use shoulder, leg or neck. Brown before slow cooking for deeper flavour.
Liquid
- 300 ml lamb or chicken stock
Reduced from original recipe to account for slow cooker condensation
Garnish
- 15 g fresh coriander, chopped(optional)
Add just before serving
Method
- 1
Heat the ghee or oil in a large frying pan or sauté pan over medium heat on the hob (you'll transfer the curry to the slow cooker after browning).
~2 mins - 2
Add the cumin seeds, cinnamon stick and cardamom pods. Fry gently for 2–3 minutes, stirring occasionally, until the spices release their fragrance.
~3 minsTip: Listen and smell for the spices blooming—this builds the flavour foundation
- 3
Add the chopped onion, minced garlic and minced ginger. Stir frequently and fry for 5 minutes, until the onion is softened and lightly browned.
~5 mins - 4
Add the green chillies (both finely chopped and whole), bay leaves, chilli flakes, ground coriander, ground cumin, turmeric, ground cloves, salt and black pepper.
~1 min - 5
Stir well and cook for 2–3 minutes until the spices are fragrant and coating the onion mixture.
~3 mins - 6
Add the lamb chunks and stir thoroughly to coat them in the spice mixture. Cook for 5–7 minutes, stirring occasionally, until the lamb is sealed on the outside.
~7 minsTip: Sealing the meat adds flavour and colour to the finished dish
- 7
Add the chopped red pepper, roughly chopped tomatoes, tomato purée and stock. Stir everything together well.
~2 mins - 8
Transfer the entire contents of the frying pan to your slow cooker.
~5 minsTip: Be careful when transferring hot liquid
- 9
Cover and cook on Low for 8 hours or on High for 5 hours, until the lamb is very tender and the sauce has thickened.
Tip: The exact time depends on your slow cooker and the size of the lamb pieces. Check after 4–5 hours on High or 7 hours on Low
- 10
Taste and adjust seasoning if needed. Scatter with fresh chopped coriander just before serving.
~2 mins - 11
Serve with boiled or pilau rice, warm chapati and cooling raita on the side.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. You can reduce or completely omit the green birds eye chillies and chilli flakes. The curry will still be wonderfully aromatic and flavourful from the warming spices like cinnamon, cardamom and turmeric. Taste as you cook and adjust to your preference
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