Mutton Bhuna – India


Naan bread to eat with lamb

Mutton Bhuna
Nutrition Information
  • Serves: 5
  • Serving size: 360 g
  • Calories: 837
  • Fat: 44 g
  • Saturated fat: 19 g
  • Unsaturated fat: 19 g
  • Carbohydrates: 48 g
  • Sugar: 11 g
  • Sodium: 943 mg
  • Fiber: 7 g
  • Protein: 59 g
  • Cholesterol: 203 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
A recipe for a slow cooked curry that is tender and delicious. By making it in this way the curry becomes thick and silky, and the spices have time to infuse. It is a great dish for a cold winters night with friends and family. It is so good, they will soon be begging you to make it again.
  • Mutton (with bone) - two pounds (900 grams)
  • Ghee -2 tbsp (can be substituted with vegetable oil).
  • Onions - 2 (finely chopped)
  • Green cardamom - 6 pods,
  • cinnamon -1 ( 50mm/ 2inch stick )
  • Cloves - 4
  • Garlic cloves, - 6 (grated)
  • Root ginger - 25mm/1in piece (finely grated)
  • Garam masala - 3 tsp
  • Ground coriander - 1 heaped tsp
  • Chilli powder - 1–2 tsp (depending on heat tolerance)
  • Lamb stock - 200ml/7fl oz
  • Chopped tomatoes - 400g tin
  • Red pepper - one halved, cored, seeds removed and cut into 2cm/¾in pieces
  • Green Chillies - 5 (stalks removed and cut in half)
  • sea salt and freshly ground black pepper
  • Fresh coriander- a small handful chopped
  1. Cut the meat into bite-sized pieces
  2. Hea the ghee in a skillet a medium heat until it melts
  3. Add the onions to the ghee. Fry until they were beginning to brown.
  4. Add the garlic and fresh root ginger (peeled and finely grated).
  5. Once the aromatics were starting to get some colour, add the red bell pepper.
  6. Add the green Indian Chillies .
  7. After the bell pepper and the chillies soften, add the spices
  8. Let the spice become fragrant, and then add the meat.
  9. Coat the meat with the onion/ masala mix and let the meat brown slowly. ( Adda bit of lamb stock to prevent the meat from catching)
  10. After the meat starts browning, add the chopped tomatoes and the remaining lamb stock.
  11. Once everything is well combined, take the skillet off the stove and let the curry cool a bit.
  12. After about fifteen minutes, transfer everything into a slow cooker
  13. Set the temperature to 70 degrees Celsius.
  14. Cook about ten hours without taking off the lid.
  15. Serve with rice or rotis
  16. After the ten hours, the time had come for the final reckoning. I tasted it and liked what I had achieved. It was savoury, nicely spiced and unctuous. It is definitely worth making again
This recipe yields 5 portions

Keywords: Bhuna Lamb curry with chillies

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