This is a beautiful, simply spiced meal. Bhuna refers to the style of cooking. You could say it’s the Indian equivalent of a ‘confit’ style dish. You’ll be gently frying and cooking the meat in its own juices, so maximising the combined flavours of the lamb with the warm, tingly heat of black pepper, cloves and black cardamom….. amongst others. Patience is the key. You need to cook on a low flame throughout, but the rewards are an intensely tasty, tender lamb, rich-spicy-gravy bowl of loveliness. Perfect with Green Saffron’s sweet Naans and mounds of fluffy Basmati!

Serves 4-6 people


30g/1oz onion, diced

80g/7tblsp vegetable or sunflower oil

1 packet ofGREEN SAFFRON Bhuna Spice Mix

4 cloves or 20g garlic, finely chopped

30g or1 fat inch ginger, grated

1 medium or 10g fresh red chilli, diced or thinly sliced

1kg/2lb stewing lamb, cut into cubes

900ml/1½pt warm water

30g/1oz tomato puree

80g/3oz natural, plain yoghurt

Good handful chopped, fresh coriander


1. In a large casserole dish or saucepan and on a low flame, gently fry the diced onions and your packet of GREEN SAFFRON Bhuna Spice Mix in the oil until the onions are lightly browned, about 15 minutes.

2. Then add the garlic, ginger and fresh chilli. Stir for a couple of minutes.

3. Next, add the cubed lamb, stir around to combine everything then pop the lid on.

4. Cook for about 30 minutes, maintaining the low heat and stirring occasionally to prevent the spices from sticking to the pan’s bottom.

Try to keep all the steam within the pan by only lifting the lid very briefly at a time.

5. Turn up the heat. Add the tomato puree and warm water. Stir, bring to the boil then immediately turn the heat back down.

6. Pop the lid on and allow to gently bubble for 30 minutes

7. Then, take the lid off and allow to gently reduce until you’ve got a nice glossy, thickly coating sauce and the lamb is good and tender, this’ll maybe take 30 to 40 minutes.

8. Add the yoghurt, stir thoroughly and allow to gently bubble for a final 5 minutes, then serve straight away…simple!

Serving suggestion:

Sprinkle with freshly chopped coriander and serve with Green Saffron’s Indian Basmati rice and Naans

Alternative suggestions:

Try replacing the lamb with 1 kg or 2lbs of chicken meat cut into bite-size pieces, but only put it into the pan in Step 7, once the sauce is almost the consistency you want otherwise the chicken will be really tough.


This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!