Lamb Bhuna with Tomatoes and Green Pepper
Slow cooked lamb in a thick, clinging sauce of fried spices, fresh tomatoes and sweet green pepper.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 50
- LevelMedium
- Costabout £4.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy pan over a medium high heat. Fry the cumin seeds for 20 seconds until they sizzle, then add the onion and cook for 8 minutes until golden.
8 min - 2
Stir in the ginger garlic paste, ground coriander, chilli powder and fenugreek and cook for 2 minutes. Add the lamb and fry for 6 minutes, turning, until it loses its pink colour.
8 min - 3
Add the tomatoes and cook for 5 minutes, mashing them down, until they break into a paste.
5 min - 4
Pour in 300 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, cover and cook very gently for 1 hour, stirring now and then, until the lamb is tender.
60 min - 5
Add the green pepper, uncover and cook for 12 minutes, stirring often, until the sauce is thick enough to cling to the lamb (this is what makes it a bhuna).
12 min - 6
Stir in the garam masala and salt, taste, and scatter over the coriander. Serve with rice or chapatis.
Tips
- Bhuna means fried and reduced. Keep stirring in the last stage so the sauce darkens and thickens instead of catching on the base.
- Lamb neck fillet and shoulder stay juicy. Leg is leaner and can turn dry in a long simmer.
- If the sauce gets too dry before the lamb is tender, add a splash of boiled water rather than more base.
- Add the pepper late so it keeps a little bite and colour.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
What is the difference between a bhuna and a madras?
A bhuna is a thick, dry-ish curry with a concentrated tomato and onion sauce that clings to the meat. A madras is hotter, thinner and sharper with lemon or tamarind.
Can I use boneless leg of lamb?
Yes, but cut it into larger 4 cm chunks and shorten the simmer to about 45 minutes so it stays tender.
Is it suitable for coeliacs?
Yes, it uses no wheat, dairy, egg or nuts. Check that your spices and ginger garlic paste are labelled gluten free.
More made with curry base sauce (onion and tomato)
Hyderabadi Lamb Dalcha (Lamb and Lentil Curry)
DFEFNFPalak Mushroom (Spinach and Mushroom Curry)
DFEFNFCauliflower Bhuna with Peas
DFEFNFChicken Madras (Restaurant Style)
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.