Photo of Lamb bhuna - spice pots by WW

Lamb bhuna - spice pots

Points® value
Total Time
1 hr 20 min
10 min
1 hr 10 min
A gorgeous curry, full of flavour and medium heat. This curry tastes best with lamb but it also works with chicken


Calorie controlled cooking spray

4 spray(s)


2 large, finely chopped


5 clove(s), crushed

Root Ginger

1 tablespoon(s), grated

Curry Leaves, fresh

10 g

Tinned Tomatoes

1 can(s), large

Spice Pots Bhuna Blend

12 teaspoon(s), level

Lamb Leg, Lean, raw

1000 g, cubed

Cauliflower, Raw

600 g, cut into florets

Chilli, green or red

1 individual, deseeded and chopped (optional)

Coriander, fresh

1 tablespoon(s), chopped


  1. Mist a nonstick pan with cooking spray and set over a medium-high heat, cook the onions for 10 minutes, or until soft and browning. Add the garlic, ginger and chilli (if using) and cook for 1 minute.
  2. Add the curry leaves (if using) and the tomatoes and cook until the tomatoes are reduced to a thick paste.
  3. Add the Bhuna spice and cook for 1 minute, whilst stirring. Add the lamb, season and cook for 5 minutes. Add 250ml water and bring to a simmer.
  4. Cover and cook gently over a low heat for 70 minutes, or until the meat is tender.
  5. Just before serving, blitz the cauliflower in a food processor, until its roughly the texture of rice. Transfer to a large microwavable bowl, cover and microwave on High for 5 minutes until tender.
  6. Serve the curry with the cauliflower rice, garnished with the coriander.