To make a lamb bhuna, start by gently browning a heady mix of spices as below (add to a large, hot, dry frying pan and gently roast for a couple of minutes)
2 or 3 dried chillis
After roasting, let the spices cool before grinding to a fine powder with a pestle & mortar.
Next, finely chop 2 large shallots, a four centimetre chunk of ginger and 4 or 5 garlic cloves, then cook in oil in a large pan until they turn golden brown. This will take maybe four or five minutes.
Add a couple of medium tomatoes, peeled and chopped to the pan, along with a shake of curry mix. Feel free to use canned tomatoes instead of fresh. Cook until the sauce thickens.
Add the roasted spice mix to the pan and stir well. The dry spice powder will cause the sauce to seize and thicken. 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 quickly stir.
Now add a 550g of boneless lamb or mutton shoulder, cut into large chunks, and a teaspoon and a half of salt. Stir and cook for five minutes, making sure that the meat is fully covered in the thick sauce.
Let the curry down with 250ml of water, bring to a gentle simmer, put a lid on the pan and cook on a very gentle heat for about an hour and a half.
After this time, check that the meat is tender. If it isn’t leave it for a while longer. When the meat is ready, remove the lid from the pan and turn up the heat to reduce the sauce until it almost disappears. The aim is to create a dry dish, where the highly concentrated remains of the sauce cling tightly to the tender meat.
Serve with naan bread, rice and cold beer. This is no place for wine. Beer only, please, something light and very, very cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (459g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 519 (64%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 27.1g||135 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 181.5mg||56 %|
|Sodium 214.3mg||7 %|
|Potassium 1397.2mg||37 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 15.3g|
|Protein 52.4g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 808
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