Skint Dad Lamb Bhuna Fakeaway Recipe (2024)

By Ricky Willis | last updated 12th October 2021

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It’s been a while but today we make another Skint Dad fakeaway recipewith a budget lamb bhuna.For long-time readers you will know in the early days (around 16 months ago) I would attempt to recreate a favourite dish from one of our local takeaways.

After a little trial and error on 13 October 2013, the first Skint Dad Fakeaway was born! It was a vegetable masala with onion bhajis and naan bread. All are made from scratch with basic ingredients and it cost a whopping £2.57 for the whole meal.

For the next few months, every Saturday night we would cook our little butts off recreating a cheaper alternative to what we would normally order as take-out. The following day we would then share the recipe on here along with great photos (they weren’t great) and a cost breakdown of the ingredients.

Although our last stab at a Fakeaway was almost a year ago, I still get people tweeting, emailing and bugging me to start them up again and, as I’m a person that is eager to please my readers, I’ve succumbed to their pleas.

Lamb Bhuna Fakeaway

Lamb bhuna isn’t a go-to dish of mine when it comes to Indian food. I’m certainly (or have been) more of a Jalfrezi or Masala type of guy and chicken is normally my meat of choice. But, I want to learn to make new dishes and for that, I will need to try new dishes.

I’m so glad I made this curry!

Lamb isn’t meat we eat often as there are cheaper alternatives such as chicken and mince. Very occasionally if we see a leg of lamb discounted at the supermarket (this never happens) we will grab it for a Sunday roast but that’s it.

I know that lamb can be pretty expensive and can push the price of this recipe up but I managed to pick up a reduced pack in Co-op (my local Co-op are great for reducing meat!).

You can still normally get it for around £4 for a pack, or can just wait for it to go on offer then buy up a few and freeze them.

If you can’t stretch the budget to use lamb, consider chicken thighs as they work out great too.

The recipe itself was very straightforward.

It’s easy to prepare and left to get on with other things such as making homemade onion bhajis (or the washing up).

Bhuna sets itself out to be a medium/hot curry but I didn’t find this recipe too overbearing.

In a short time, the lamb was cooking the spices infused to give off a deep warming flavour which all of us, including our youngest daughter Chloe, enjoyed.

Because this lamb bhuna dish is quite quick to prepare and cook I can’t see a problem with having it midweek, even if you do start cooking after 5 pm.