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RecipeKeto

Lamb Bhuna

Slow-cooked lamb in a thick, dark, spiced tomato sauce.

Cook 1 h 45 min

You'll need

  • 500 g diced lamb
  • 1 tbsp coconut oil
  • 1 onion
  • 2 cm ginger
  • 2 cloves garlic
  • ½ tin chopped tomatoes, whizzed
  • 6 tsp bhuna spice mix, from a spice pot
  • 1½ tsp cinnamon
  • ½ tsp curry powder
  • 1 tsp garam masala
  • 1½ tsp salt
  • 1 pinch sugar
  • 250 ml water

Equipment

  • large lidded pan or slow cooker

Method

  1. Heat the oil and cook the onions until soft, translucent and starting to brown at the edges, about 8–10 minutes.
  2. Add the ginger and garlic and cook for a couple of minutes.
  3. Add the tomatoes and cook until reduced to a thick, dark paste.
  4. Add the bhuna spices and the other spices and cook for a minute, stirring.
  5. Turn up the heat, add the lamb and salt, and cook for 5 minutes. You want the meat to fry and brown.
  6. Add 250 ml of water and bring to a simmer.
  7. Cover and cook gently on a low heat on the hob, or in a low oven, for about 80 minutes, until the lamb is tender. A slow cooker should take about 6 hours.

Notes

It’s best cooked a second time, so let it cool and reheat it. This also reduces the sauce. Adjust the seasoning to taste.