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Lamb Bhuna
Lamb Bhuna is a modern Indian recipe for a recipe dish for a curry of lamb in an aromatic gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Bhuna.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesLamb RecipesIndian Recipes
This is a classic Indian Restaurant dish (as in restaurant in India) for lamb in a highly-spiced curry. Typically, this is served with rotis, parathas and rice.
Ingredients:
2 tbsp oil
1/2 tsp cumin seeds
1 cinnamon stick
4 cloves
4 green cardamom pods
2 bay leaves (Indian bay)
1/2 tsp black peppercorns
2 onions, sliced
75g (1/2 cup) chopped green bell pepper
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp ground turmeric (turmeric powder)
1/2 tsp ground cumin (cumin powder)
2 tsp ground coriander (coriander powder)
1 tsp Kashmiri chilli powder
1/2 tsp ground black pepper (black pepper powder)
1 kg (2 1/3 lbs) lamb, cut into 3 cm (1 in) cubes
2 green chillies, sliced
2 tbsp yoghurt
2 tbsp tomato purée
2 tsp
garam masala
1 tsp dried fenugreek leaves
1/2 bunch coriander (cilantro), leaves only
Method:
Heat oil in a large frying pan over medium-high heat. Add the cumin seeds, cinnamon, cloves, cardamom pods, bay leaves and black peppercorns. Stir fry until aromatic and lightly browned (about 1 minutes). Now add the onions and bell peppers. Fry, stirring occasionally, for 3-4 minutes or until onions are lightly browned.
Add the ginger and garlic. Fry, stirring constantly, for 2 minutes or until aromatic. Add the turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder and black pepper powder. Fry the ingredients, stirring constantly, for a minute or until fragrant.
At this point add the lamb, green chillies and yoghurt. Season to taste with salt then stir to combine. Stir fry the lamb mixture over high heat for about 10 minutes. When the lamb starts to brown, add the tomato purée and stir fry for 5 minutes.
Pour in 250ml (1 cup) water then stir to combine. Cook, covered, over medium-low heat for about 30-35 minutes or until tender.
Add the garam masala, dried fenugreek leaves and chopped coriander (cilantro) leaves. Stir to combine then allow to heat through.
Serve hot, garnish with additional coriander (cilantro) leaves.
