Mamta's Kitchen

Lamb Curry Bhuna 1

Bhuna Gosht 1

Shashi Vohra

IndianMainMeat

This is a dry lamb curry, with almost no gravy. Dont be put off by the long list of ingredients. It is very easy to make. It is delicious with Nan, Tandoori Roti 1, Chapatti and Plain Paratha.

This dish can be cooked in a slow cooker or crock pot from step 6.

Serves 6

Edited May 2023

Ingredients

  • 1 kg. lamb, boneless pieces or lamb leg cut with bone in

  • 3-4 medium onions, approximately 400 gm.

  • 3-4 large cloves of garlic

  • 1-inch piece ginger

  • 400 gm. tinned tomatoes (fresh, chopped tomatoes can be used)

  • 1 tbsp. tomato puree

  • 2 tbsp. cooking oil

  • 1 level tsp. fenugreek or methi seeds

  • 2 x 2 inch pieces of cinnamon*

  • 4 black cardamoms*

  • 5-6 cloves*

  • 5-6 black peppers*

  • 2 bay leaves*

  • 1 level tsp. turmeric

  • 1 1/2 full tsp. coriander powder

  • 1 1/2 tsp. salt (to taste)

  • 1/4 tsp. chilli powder (to taste)

  • 1/2 tsp. cumin powder

  • 1 1/2 tsp. Garam Masala

  • 2-3 blades lemon grass (you can use lemon peel if lemon grass is not available, 2-3 large pieces of lemon rind)

  • 1 tbsp. sesame oil

  • A handful of green coriander leaves.

  • * These five make basic garam masala, when ground together

Instructions

  1. Peel onion, ginger and garlic and finely chop all together, either in a food processor or by hand.

  2. Heat oil and add methi or fenugreek seeds and all the whole spices marked*.

  3. When fenugreek seeds begin to splutter or become brownish (do not allow the them to turn black or they will be very bitter), add onion ginger and garlic and fry until lightly browned and oil separates.

  4. Add salt and all the spices, keeping 1/2 tsp. garam masala aside for the end. Stir for a few seconds.

  5. Add tomatoes and tomatoes puree. Fry for 4-5 minutes.

  6. Add meat and lemon grass, stir fry for a few minutes, cover and allow it to simmer on low heat, until tender. No water is required normally. If it begins to catch, add a couple of tablespoons of water from time to time. This is a dry curry and too much water will ruin its taste. You need to keep on stir frying it frequently towards the end of cooking.

  7. Once the meat is cooked, heat the sesame oil in a ladle and add 1/2 tsp garam masala to it. Pour it over the cooked meat and mix. If you do not have sesame oil, use any cooking oil.

  8. Turn off heat.

  9. Add half the coriander leaves and save other half for garnish.

  10. Serve hot.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10268]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com