lamb bhuna curry recipe by IndianMart UK

Lamb Bhuna recipe

Recipe by Indian Mart

4 Serves
1 hr
N
Non-Veg
Medium
Mildly Spicy

Methods

1
Heat a frying pan and add the cumin seeds, coriander seed, mustard seed, fennel seed, fenugreek seeds, and two or three dried chillies.
2
Keep the spices moving for a minute or two until they go a shade darker. Empty the spices into a bowl and let them cool before grinding to a fine powder in a coffee grinder or with a pestle and mortar is best. Leave to one side.
3
Heat 1tbsp oil and add the chopped onions into a large pan, cook until soft, then add the garlic. Once they onion has changed in colour add the curry leaves, with the ginger, tomatoes and salt. Cook until the tomatoes break down creating a thick paste.
4
Add the spice mix and turmeric to the pan and stir well. Cook for a minute or two, taking care not to let the sauce catch on the bottom of the pan. If it does, add a splash of water and stir.
5
Place the meat in the pan and stir well coating the meat completely. Cook for five minutes. Reduce the heat and put the lid on the pan and cook on a very gentle heat for about 30-40 minutes. Check that the meat is tender. If it isn't, leave it for a while longer.
6
When the meat is ready, remove the lid from the pan and turn up the heat and fry to reduce the sauce until it almost disappears. The aim is to create a dry, concentrated sauce that clings tightly to the tender meat.
7
Finish with a sprinkle of garam masala and a handful of chopped fresh coriander.

Ingredients

2tsp
2tsp
2tsp
2-3
2tsp
1tsp
2 diced
4 crushed
bunch approx 11
medium chunk grated
400g
1/2 tsp
1tsp
1tsp
handful chopped

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