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 Lamb bhuna


5 tablespoons of olive or rapeseed oil

2 bay leaves

8 cardamon pods

1 large onion

2 large cloves of garlic

4cm of fresh ginger

1kg of lfk diced scotch lamb

1/2 teaspoon cayenne pepper

1 teaspoon garam masala

1 teaspoon cinnamon

1 teaspoon ground coriander

1 tin of chopped tomatoes

Indian Chicken Curry


Get a heavy pan/casserole dish pop the oil in and heat over a medium heat.

When hot add the bay leaves and cardamon seeds and sizzle for 10 seconds.

Then dice the onion and add to the pan

Once the onions have turned golden brown add the chopped garlic and finely chopped ginger


(or you can make a garlic and ginger paste in your food processor and add to the mix)

Cook for a couple of minutes then add the diced lamb.

Cook the meat on the hob until it's all turned brown.

Then add the cayenne pepper, garam masala, cinnamon, coriander and a tin of chopped tomatoes.

Bring to the boil on the hob then pop everything into the oven at 160C for 2 to 3 hours and cook low and slow.


alternatively if you have a big slow cooker pot you can pop the casserole dish into the slow cooker and pop in some water around the casserole dish and cook all day so you have something welcome to come home to after a long day. 

I hope you enjoy my version of Lamb Bhuna recipe adapted from Madhur Jaffrey's Curry easy book.

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