Lamb Bhuna
Lamb Bhuna is a classic Indian recipe. Lamb sautTed in Onions, Tomatoes and a fine selection of Indian Herbs and Spices, slow-cooked to get a flavoursome, aromatic and spicy Lamb Bhuna.
Ingredients
- To Marinate
- 1k g Boneless lamb
- 150 ml Natural yogurt
- 5 tbsp Lime juice or Vinegar
- 2 tbsp Red chilli powder
- 1/2 tbsp Paprika powder
- 1/2 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tbsp Cumin powder Jeera
- For the Gravy
- 300 gm Onion finely chopped
- 2 inch Ginger
- 25 gm Garlic
- 300 gm Tomatoes chopped
- 5 nos Bay leaves
- 4 nos Cloves
- 1 inch Cinnamon
- 4 nos Cardamom
- 1 no Star anise
- 1/2 tsp Garam Masala
- 5 gms Dried fenugreek leaves Methi
- 1/2 bunch Mint leaves chopped
- 500 ml Water add more if required
- 5 tbsp Oil
- Salt to taste
Instructions
- Cut Lamb into 2inchx2inch dices. Wash.
- Mix all powders in Yogurt under the Marinate section. Add the Lamb dices, cover and marinate for 4 hours.
- Make a fine paste of Ginger and Garlic.
- Heat Oil in a heavy bottomed pan and add Onion, Salt and sautT till golden brown.
- Add the Bay leaves, Cloves, Cinnamon, Cardamom, Star anise, Fenugreek leaves, Garam Masala and sautT for 2 minutes.
- Add Tomatoes, Ginger and Garlic paste and sautT till the Oil starts leaving the Tomatoes & Onion (about 15 minutes)
- Add marinated Lamb dices, water, bring to boil. :- Leave on high flame for 30 minutes.
- Lower the flame, simmer for about 60 minutes by stirring occasionally.
- Sprinkle half of the Mint leaves and mix in well.
- Simmer for another 30 minutes on low flame, stirring occasionally.
- Simmer till Lamb is well done and the water is reduced to a thick consistency.
- Sprinkle rest of your Mint leaves, leave to simmer for 5 more minutes.
- :- Serve Lamb Bhuna hot with Jeera Rice!!!
Tried this recipe?Let us know how it was!