Lamb Curry Bhuna 2
Bhuna Gosht 2
Shashi Vohra
This is a dry lamb curry, with almost no gravy. It is delicious with Nan, Tandoori Roti, Chapattis or Plain Parathas.
This dish can be cooked in a slow cooker or crock pot from step 6.
Serves 6
Ingredients
1 kg. lamb, boneless pieces
3-4 medium onions, approximately 400 gm.
3-4 large cloves of garlic
1-inch piece ginger
400 gm. tinned tomatoes (fresh can be used)
2 tbsp. cooking oil
2 x 2 inch pieces of cinnamon*
4 black cardamoms*
5-6 cloves*
5-6 black peppers*
2 bay leaves*
1 1/2 tsp. coriander powder
1 1/2 tsp. salt (to taste)
1/4 tsp. chilli powder (to taste)
1 tsp. ground sweet paprika (powder)
1 1/2 tsp. Garam Masala
1 tbsp. dry mint leaves
A handful of green coriander leaves.
* These five make basic garam masala, when ground together
Instructions
Peel onion, ginger and garlic and finely chop all.
Heat oil, add whole spice spices marked.
Fry for a few seconds, then add onions. Continue frying and when onions are lightly browned.Add ginger and garlic. Fry for another minute.
Add lamb and stir fry on high, browning the meat well.
Add salt, all the spices and dry mint. Stir for a few seconds.
Add tomatoes and tomatoes puree. Cook covered on low heat for 45 minutes to an hour, stirring from time to time, until meat is tender. (Poorer the meat cut, longer it will take to cook.
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.
Once the meat is cooked, stir in half the coriander leaves, save the other half for garnish.
Turn off heat.
Serve hot with Chapatties or Tandoori Roti or Nan.
