Weekdays 10am-12:30pm ITV

Nisha Katona's lamb bhuna with dill fried rice

Nisha Katona continuing her Great British Curry Tour. And today, she’s heading to Birmingham’s famous Balti Triangle, with the city’s other most famous export, Alison Hammond! Nisha will also be whipping up a delicious lamb bhuna.

Lamb Bhuna

Serves 4-6


6 tbsp vegetable oil

1 large white onion, cut in half and thinly sliced

7.5cm/3 inch piece of fresh root ginger, peeled and grated

4 garlic cloves, minced

800g/1lb 12oz diced lamb leg

¼ tsp ground turmeric

1/2 tsp chilli powder

2 tbsp garam masala

1 tbsp ground cumin

200g/7oz canned chickpeas / garbanzo beans, drained and rinsed

2 heaped tbsp canned chopped tomatoes

500ml water

2 tsp salt

1 pierced green chilli

1 small bunch of fresh coriander / cilantro, leaves and stalks chopped


1. Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the sliced onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown.

2. With the heat still on medium-high, add the diced lamb and cook until sealed

3. Next add the ground turmeric, chilli powder, garam masala and ground cumin and stir to coat the lamb with the spices.

4. Next add the chickpeas and chopped tomatoes, followed by the water, salt and pierced chilli and bring up to the boil.

5. Next reduce the heat to low and simmer gently, partially covered, for 40 minutes or until the lamb is cooked through and tender. 

6. Finish by stirring through the fresh coriander.

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