Recipes
Lamb Naga Bhuna Recipe
Apr
Inspired by the rich traditions of Bangladeshi cuisine, this dish combines succulent lamb with the fiery heat of Naga chilies which is sure to put hairs on your chest.
In this recipe, tender chunks of lamb are slow-cooked to perfection, allowing the spices to infuse every bite with layers of complexity and depth. The Naga chilies, renowned for their intense heat and distinct flavour, add a bold and aromatic kick that sets this dish apart.
Now I must come clean, this recipe is not mine. It’s been crafted by my good friend and curry connoisseur Matt Hutson – and he doesn’t dissapoint.
Matt is a huge fan of my spice blends – especially the versatile Tandoori Lamb Mix that has been used in this recipe throughout.
This isn’t the first recipe that Matt Hutson has done for Matt Cooper Bites. You can check out his other Lamb Seekh Burger & Lamb Rogan Josh recipes.
Key Points
- To purchase the Tandoori Lamb Mix then check out the product page here.
- IF using the Mr Naga chilli pickle (available on Amazon) then this curry will be EXTREMELY HOT. Do not use if you cannot handle heat.
- Slow cooking the lamb is the best option but if you don’t have the time then marinade the lamb for at least an hour and air fry for 20 mins on 200.
- For best results, use the juices out the slow cooker and add it to your lamb stock.
Lamb Naga Bhuna
Ingredients
- 3 tbsp oil
- 700 g diced lamb
- 4 tbsp natural yoghurt
- 1 small onion – finely chopped
- 3 cloves garlic – finely chopped optional for extra garlic kick
- 2 garlic & ginger paste frozen cubes Taj brand – available from most supermarkets
- 6 tbsp Matt Cooper Bites Tandoori Lamb Mix 2 for the curry, 4 for the lamb marinade
- 1 tbsp tandoori masala use 1 tbsp of tandoori lamb mix if you don’t have this
- 1.5 tsp salt
- 2 tsp chilli powder
- 5 tbsp tomato concentrate mix 5 tbsp tomato puree 15 tbsp water
- 400 ml lamb or chicken stock
- handful fresh coriander stalks
- 1-2 tsp Mr Naga or hot chilli pickle optional
- 1 tbsp lemon juice
- 1 tbsp mango chutney
- 1 tomato – quartered
- 2 tsp kasuri methi
- Chopped coriander
- 1 Fresh red chilli
Instructions
Using slow cooker (best results)
- Mix the yoghurt and 4 tbsp of Tandoori Lamb Mix and add the diced lamb.
- Add to the slow cooker on a low heat and cook for 7 hours
Using air-fryer
- Mix the yoghurt and 4 tbsp of Tandoori Lamb Mix and add the diced lamb. Marinade in the fridge overnight or for a minimum of 2 hours.
- Cook on 200℃ for 20 minutes.
Cooking the curry
- Add the vegetable oil to a pan on a medium heat and then add the onions. Cook until slightly golden and translucent.
- Add the garlic and ginger & garlic paste and cook for 1 minute.
- Add 2tbsp of Tandoori Lamb mix, the tandoori masala, salt and chilli powder. Add a dash of the stock to stop the spices from burning and cook for 30 seconds.
- Add the tomato concentrate mix and cook for 4-5 minutes – stirring occasionally.
- Add the stock in quarters. You want the curry base to soak up the stock before adding more.
- Once you've added all the stock, add the pre-cooked lamb, coriander stalks, Naga chilli (if using) and mango chutney. Simmer for 5 minutes.
- Add the quartered tomato, lemon juice and kasuri methi. Cook for 1 minute.
- Serve with a garnish of freshly chopped coriander and sliced red chilli.
