Delhi Style Bhuna Lamb Recipes
LAMB BHUNA
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
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
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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- First prepare the spice paste by frying all the spice mix in the oil in the frying pan until their fragrances are released. You’ll hear popping and the spice mix should turn a golden brown. The process should take around 5-10 minutes on a medium heat.
- In the same frying pan, brown the lamb in the ghee on a medium heat, then set the meat aside.
- Fry the onions, then after 5-10 minutes add the garlic, chilli flakes, a pinch of salt and the curry-leaves, and cook for another 5-10 minutes.
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