Brick Lane Lamb Bhuna
Tender lamb pieces coated in a rich, deeply fried onion and tomato gravy, cooked in the iconic Brick Lane Sylheti style until fragrant oil glistens on top.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large heavy-based lidded pan
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 39 g
- carbs
- 11 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Heat the vegetable oil in a large heavy-based pan over a medium hob heat.
- 2
Add the finely chopped onions and salt, cooking for 15 minutes until deep golden brown.
- 3
Stir in the garlic paste and ginger paste, cooking for 1 minute until fragrant.
- 4
Add the cumin, ground coriander, turmeric, and chilli powder with 2 tablespoons of water.
- 5
Fry the spice paste for 3 minutes until dark and oil separates around the edges.
- 6
Tip in the diced lamb and stir well to coat every piece in the spiced onion base.
- 7
Cook over medium-high heat for 5 minutes until the exterior of the lamb is browned.
- 8
Add the chopped tomatoes and slit green chillies, stirring thoroughly to combine.
- 9
Reduce the heat to low, cover with a tight lid, and simmer gently for 40 minutes.
- 10
Remove the lid and turn the heat to medium-high for 8 minutes to evaporate excess liquid.
- 11
Stir in the garam masala and fresh coriander once a glossy oil film separates on top.
- 12
Remove the pan from the hob and let rest for 5 minutes before serving.
Chef's tips
Take time to brown the onions thoroughly, as this forms the rich base colour and flavour. The bhuna technique requires patiently cooking out all liquid until the spiced oil separates and coats the meat intensely.
Ingredient substitutions
- lamb shoulder → diced mutton or diced beef chuck
- vegetable oil → ghee (clarified butter)
Storage
Store in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Rushing the onion browning step which leaves the sauce pale and sweet.
- •Adding too much water and turning a dry, rich bhuna into a thin gravy.
- •Not frying the spiced sauce down until the oil visibly separates.
Serving suggestions
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