Lamb Bhuna Curry (Indian Takeaway Style)

Make an Indian takeaway classic at home with this deliciously rich lamb bhuna curry recipe!

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If you prefer a rich, thick curry sauce, this classic Scottish Indian takeaway style lamb bhuna curry is definitely one to try. This recipe uses Indian restaurant style curry broth, as well as a combination of onions and tomato to create a tasty curry sauce that’s perfect for mopping up with your favourite Indian breads.

Ingredients For Indian Takeaway Style Lamb Bhuna Curry

This Glasgow style lamb bhuna recipe takes just minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide variety of curry dishes. As in many Indian takeaways across Scotland, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, curry broth is cooked out with other ingredients including onion and tomato to make a rich and thick curry sauce. With slow cooked lamb for curry dishes already taken care of, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Vegetable Oil
• Onion
• Salad Tomato
• Cumin Seeds
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Fresh Coriander Leaves
• Slow Cooked Lamb For Indian Curry Dishes

How To Make Indian Takeaway Style Lamb Bhuna Curry

Making this lamb bhuna curry is easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, onion and tomato are fried. Then, curry broth is added along with cooked lamb, and the sauce is simmered until rich, thick and delicious.

Step 1: Fry Vegetables

Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 1/4 teaspoon cumin seeds, 1 small onion, finely chopped and 1 salad tomato, quartered and stir-fry for 1 minute.

Step 2: Cook Bhuna Curry

Add 70 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 fresh green finger chilli, finely sliced, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves, pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and bring to the boil. Add 8-9 pieces slow cooked lamb for Indian curry dishes and another 70 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 3: Serve Bhuna Curry

Add the remaining 70 millilitres curry broth and simmer for another 2 minutes until the bhuna curry sauce is thick. Transfer the lamb bhuna curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Bhuna Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the bhuna curry sauce becomes thick too quickly (or if you like more bhuna curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style lamb bhuna curry recipe. If you do, let me know in the comments how it went!

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Lamb Bhuna Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into bhuna, dansak, korma and most every other curry you can think of.

Can I use lamb tikka to make lamb tikka bhuna curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway style lamb tikka bhuna curry instead. It’s a tasty variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with lamb bhuna curry?
This rich and thick bhuna curry is delicious with pilau rice and plain chapati.

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Do you like this Indian takeaway style lamb bhuna curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow style vegetable pakora, tandoori king prawns, spicy onions, mushroom rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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