Lamb Bhuna Restaurant Style Video Recipes
LAMB BHUNA - RESTAURANT STYLE | VIDEO
Lamb bhuna featuring lamb gently fried in aromatic spices to create a rich and flavorful curry. Perfect side dish for rotis, parathas and rice
Provided by Nish Kitchen
Categories Lamb
Time 55m
Number Of Ingredients 25
Steps:
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds, cinnamon, cloves, cardamom pods, bay leaves and black peppercorns. Stir fry until aromatic and lightly browned. Add onions and bell peppers (capsicum). Sauté, stirring occasionally, for 3-4 minutes or until onions are slightly browned.
- Add ginger and garlic. Sauté, stirring constantly, for 2 minutes or until aromatic. Add turmeric powder, coriander powder, cumin powder, red chili powder and black pepper powder. Sauté, stirring constantly, for a minute or until fragrant.
- Add lamb, green chilies and yogurt. Season with salt. Stir to combine. Stir fry lamb over high heat for about 10 minutes. When lamb starts to brown, add tomato paste (tomato purée) and stir fry for 5 minutes.
- Pour in 1 cup water. Stir to combine. Cook, covered, over medium-low heat for about 30-35 minutes or until tender. (Alternatively, you can cook lamb in a pressure cooker. Cook over high heat for 1 whistle and then reduce the heat to low to cook for another 10 minutes)
- Add garam masala, dried fenugreek leaves and chopped coriander (cilantro) leaves. Stir to combine. Heat through.
- Garnish with more coriander (cilantro) leaves if you like
Nutrition Facts : Calories 669 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 243 milligrams cholesterol, Fat 61 grams fat, Fiber 4 grams fiber, Protein 64 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 369 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
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
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