Nisha Katona Lamb Bhuna Recipes

LAMB BHUNA - RESTAURANT STYLE | VIDEO

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

LAMB TIKKA MASALA

Steps:

• Heat the ghee in a large ovenproof casserole.
• Cover the lamb with turmeric and brown on all sides in the casserole.
• Pour in the curry base sauce, stir and cover with a lid.
• Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
• Heat the oil in a large frying pan.
• Fry the garlic and ginger at a low heat for 1 minute.
• Pour the cooked lamb and its sauce into the pan and stir.
• Add the onion powder, cumin, coriander, paprika, curry powder, fenugreek, tomato paste, ground almonds and brown sugar to the lamb. Stir and let the curry simmer slowly for 10 minutes.
• Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
• Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.

LAMB BHUNA

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.

LAMB BHUNA

Steps:

• To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.
• To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.
• Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3-4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes.
• Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.
• Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
• Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.
• When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna.