Delhi Style Bhuna Lamb Recipes

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LAMB BHUNA



Lamb bhuna image

Make this stunning lamb bhuna a day or two ahead of a big family feast - slow-cooked curries are better when the flavours have time to develop

Provided by Tom Kerridge

Categories     Dinner, Supper

Time 2h10m

Number Of Ingredients 17

600g lamb neck fillet or shoulder, cut into large chunks
6 garlic cloves, finely grated
thumb-sized piece of ginger, peeled and finely grated
2 tbsp malt vinegar
½ tsp ground cinnamon
1 tbsp sunflower oil
3 tbsp sunflower oil, plus a little extra if needed
2 onions, finely chopped
10 curry leaves
2 dried chillies, or ½ tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
½ tsp fenugreek seeds or ground fenugreek
1 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala

Steps:

  • To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
  • For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
  • Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
  • Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

Nutrition Facts : Calories 455 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium

DELHI-STYLE BHUNA LAMB



Delhi-Style Bhuna Lamb image

Categories     Sauce     Lamb     Fry     Raw     Boil

Yield serves 4¿6

Number Of Ingredients 12

5 tablespoons olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to a pulp
One 1 1/2-inch piece fresh ginger, peeled and finely grated
2 pounds boneless lamb from the shoulder, cut into 1 1/4-inch pieces
1/2 teaspoon cayenne pepper
1 1/4-1 1/2 teaspoons salt
1 teaspoon homemade or store-bought garam masala (page 285)
4 tablespoons finely chopped fresh cilantro

Steps:

  • Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.

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