Lamb Bhuna

A bhuna is all about the style of cooking, with deep intense flavours that are achieved by slow cooking the dish until the meat is tender. Transfer this dish into a slow cooker and simmer for a few hours to get even more flavour!


4 tbsp Cooking oil
2 Large onions, sliced
100g Shemin’s Indian Curry Paste
1 tbsp Tomato puree
400g Chopped tomatoes
1 tsp Salt
900g Leg of lamb, cut into chunks
100ml Water
1 tsp Shemin’s Garam Masala (optional but encouraged!)


  1. Fry the onions in oil until light brown and caramelised.
  2. In a separate bowl, add enough water to the curry paste to get the consistency of cream.
  3. Add the curry paste mixture to the caramelised onions and cook gently for 5 minutes, add a little water if the mixture gets too dry.
  4. Add the tomato puree and cook for a further 5 minutes, again adding a little water if the mixture gets too dry.
  5. Add the chopped tomatoes and salt, cook gently until they dissolve into the sauce (around 8-10 minutes).
  6. Add the lamb chucks and the 100ml of water. Simmer for 45 minutes or until tender. Check and stir regularly.
  7. Check seasoning and add the garam masala before serving.
Serves 4-6

Products used in this recipe