Lamb Bhuna is a fragrant, spicy dish packed with flavour. The term 'Bhuna' means to brown and cook a 'masala' mixture on high heat. Bhuna is a style of cooking where the spices are firstly cooked in oil, to which then the meat is added. This is a simple take on this dish, which offers great taste with perfectly cooked lamb. Bhuna Gosht is a dry curry dish best served with chapati or fresh naan
Serves: 4 Prep Time: 10 mins Cook Time: 30 mins
1kg Lamb in small pieces (traditionally this is on the bone but you can use boneless)
1 inch piece of Ginger
4-5 cloves Garlic
2 Red Chilli (optional)
2 tbsp Tomato Puree
1 Green pepper
2 Small Onions
100 ml Olive Oil
50 ml Water
Salt to taste
1 tsp Ground Cinnamon
1 tsp Ground Jeera (Cumin)
1 tsp Kashmiri Basaar
2 tsp Curry Powder
1 tsp Garam Masala
Blend together - ginger, garlic, green pepper, onions, tomato puree, red chilli & olive oil into a paste
Heat the vegetable oil in a pan.
Pour paste into a pan and cook for 5-10 mins,
Add the lamb to the mixture, stir well and brown for 10 mins
Add in the remaining spices, and stir.
Add the water and leave to simmer for 30 mins. (If using a pressure cooker reduce time to 15mins)
Once the lamb is cooked, stir on medium heat until the sauce is a dry, rich, thick texture. Garnish: Chopped fresh coriander, sprinkled over before serving.