LAMB BHUNA RECIPES

Steps:

• To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
• For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
• Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
• Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

Steps:

• In a non stick pot, add the oil. Once the oil is hot, add in the whole spices.
• Add the thinly sliced onions.
• Add in the meat. Instructions to prepare the meat before adding it in the pot: Clean the meat, cut it in small pieces, wash it properly until the meat and water is clean. Drain the water and keep aside.
• Add salt to taste, as a guide about 3/4 tablespoon. It is better to add less salt now, as it can be adjusted later.
• Put the gas up and mix this in. Bring the meat to boiling point. Once it does, put the gas down and let this cook on medium heat. Adjust the heat at anytime if required and stir at times. There should be enough excess water coming out the meat, so the meat can cook in this water. Cook the meat for 35-40 minutes. You can use mutton meat for this same recipe but this part of the cooking time will be slightly more- as a guide about 50 minutes.
• I cooked this partially covered for about 20 minutes only, you can cook it uncovered too. Cook on medium heat and adjust heat if required. If the water dries up, add some hot boiled so the meat cooks nicely.
• Once the meat looks done like this after 35-40 minutes, follow the next step.
• Add in the ginger and garlic paste. I used homemade mixed ginger and garlic paste.
• Put the gas up and mix it in.
• Cook this for 5-6 minutes.
• Add in the spices: Tumeric powder 1/3 Tsp Chilli powder 1 & 1/2 Tsp Coriander powder 1 & 3/4 Tsp Cumin powder 1 & 1/2 Tsp 1 & 1/3 Tsp Hot/Mild Curry powder
• Add in the optional spices. Optional spices: Garam masala 1/3 Tsp Deggi Mirch 1/3 Tsp (this adds a nice colour to the curry too)
• Put the gas up.
• Mix this in.
• Once you have mixed this in, let this cook on medium heat for 12-15 minutes on medium heat. Make sure to stir the dish at times and adjust the heat to lower if required.
• Once the spices are cooked, it should look like this.
• Add in the tomatoes and chillies. I cut each tomato in 6 pieces and chillies in halves.
• Put the gas up and mix it in.
• Cook this on medium heat for 5 minutes, stir at times.
• Finally add a little amount of hot boiled water, so the curry isn't too dry. Bring this to boil and let this boil for 4-5 minutes on high heat.
• Check the salt and adjust if required. If you add more salt, mix it in properly. Finally garnish with fresh coriander, mix it in, cook for a further 2-3 minutes and turn the heat off.
• Serve hot with naan bread, rice, or any flat bread of your choice. Enjoy!