‘ Bhuna ‘ is a particular Asian cooking style where a sauce is reduced and reduced until it is so thick that it just clings to the meat, making the meat appear ‘browned’. Dishes cooked in the bhuna style are rich and pungent, the flavour of the spice mix concentrated down by the fierce reduction of the sauce. Bhunas tend to be hot for the same reason. This recipe is from Madhur Jaffrey’s Ultimate Curry Bible . Her recipes are outstanding. To make a lamb bhuna , start by gently browning a heady mix of spices. Add two teaspoons of cumin seeds , four teaspoons of coriander seeds , two teaspoons of mustard seeds , two or three dried chillis , and finally two teaspoons each of fennel and fenugreek seeds to a large, dry, medium hot frying pan. Keep the spices moving for a minute or two until they brown slightly. Empty the pan into a bowl and let the spices cool slightly before grinding them to a fine powder in a coffee grinder of with a pestle and mortar. Next,