Lamb Bhuna  

Serves 2, easily doubled 


2 tablespoons vegetable oil 
500gms diced lamb shoulder 
1 large white onion, sliced
1 tablespoon cracked black pepper
2 tablespoons ginger, finely chopped 
1 Jar Tamarind Tree Rogan Josh 
Julienned ginger and green chilli to serve 
Rice to serve 


Add lamb to a glass bowl and stir in half a jar of Tamarind Tree Rogan Josh. Marinade for 4 hours or overnight.

In a heavy bottomed pan or cast-iron casserole, fry onion cracked black pepper and ginger in olive oil, add lamb, remainder of Tamarind Tree Rogan Josh sauce and ¼ cup of water and cover. Cook on love for 1.5 – remove lid and cook for a further 30 minutes. The sauce should be almost evaporated. 

Serve with rice, julienned ginger, and chilli.   

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