Lamb Bhuna - Restaurant Style

Description §

Lamb bhuna is a rich and flavorful curry made with tender lamb and aromatic spices. It is a perfect side dish for rotis, parathas, and rice.

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Ingredients §

• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• 2 bay leaves
• 1/2 tsp black peppercorns
• 2 onions (sliced)
• 1/2 cup chopped green bell pepper (capsicum)
• 1 tbsp minced garlic (garlic paste)
• 1 tbsp minced ginger (ginger paste)
• 1/2 tsp ground turmeric (turmeric powder)
• 1/2 tsp ground cumin (cumin powder)
• 2 tsp ground coriander (coriander powder)
• 1 tsp red chili powder
• 1/2 tsp ground black pepper (black pepper powder)
• 1 kg lamb (cut into 3 cm cubes (I used boneless leg roast))
• 2 green chilies (sliced)
• 2 tbsp yogurt
• 2 tbsp tomato paste (tomato purée)
• 1 cup water + extra if needed
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tbsp chopped coriander (cilantro leaves)
• Salt to taste

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Method §

1. 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.

2. 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.

3. 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.

4. 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)

5. Add garam masala, dried fenugreek leaves, and chopped coriander (cilantro) leaves. Stir to combine. Heat through.