Easy, warming and delicious, this Slow Cooked Lamb Bhuna is perfect for chilly autumn and winter days. Only 10 mins prep and then let your oven or slow cooker take the strain until you are ready to eat. Make double and freeze the rest and you’ll have an even easier meal for a busy day in the future!
Course Curry, Main Course
Cuisine British, Fusion, Indian
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
Author Eb Gargano
2tablespoonsolive or rapeseed oil
3clovesgarliccrushed or grated
400gtin chopped tomatoes
2tablespoonsfresh coriandercilantro plus extra for garnish
Preheat your oven to 160C/140C fan/gas mark 3/325F (or use your slow cooker – see below).
Place the oil and sliced onions in a medium pan and fry on a low heat, with the lid on, for 5 minutes until softened.
Remove the lid and add the garlic, ginger and chilli flakes and cook for 1 more minute.
Next add the cumin, coriander and garam masala and cook for a further 2 minutes, stirring regularly – add a small splash of water if the pan gets too dry, to ensure your spices don’t burn.
Next add the diced lamb, tomatoes and salt and bring to the boil.
Transfer the curry to an oven proof dish with a lid, and place it in your preheated oven for 2 hours.
Alternatively transfer the curry in your slow cooker and cook for 6 hours on high or 8-10 hours on low.
When your curry is ready, stir in the fresh coriander and serve with rice and/or naan breads and all your favourite accompaniments.
For greater authenticity, take the slow cooked curry and place it into a hot frying pan or wok and fry it, stirring regularly, until the sauce has reduced to your liking.Nutrition information is approximate and meant as a guideline only.