Distinctive Catering
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Winter Warming Lamb Bhuna


  • 1kg diced shoulder of lamb
  • 75g vegetable oil
  • 75g butter
  • 1 tsp Cumin seeds
  • 2 onions finely chopped
  • 2 small chillies
  • 6 cloves garlic finely chopped
  • 2 green chillies finely chopped
  • 40g root ginger chopped
  • 1 tbsp Garam masala
  • 1tsp turmeric
  • 1tsp Ground cumin
  • 1600g peeled tomatoes
  • 200g chicken stock


  1. Heat the oil in a heavy based pot until hot, add the lamb in two half batches, season well then seal until golden brown all round, repeat with the other half.
  2. Place the butter, cumin seeds, onions, garlic, ginger, chillies and spices in pan and sweat.
  3. Add the tomatoes and cook out for 10 minutes.
  4. Add the stock and sealed lamb. Gently simmer until the lamb is tender. The sauce should be quite thick in consistency.

Serve with naan bread, rice or potatoes.

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Big Bite Catering Limited
67 Gowan Brae
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