Lamb Bhuna

This authentic lamb bhuna is a yummy curry with all natural herbs and spices. I normally prefer curry with thick gravy. In this recipe the special is that, the thick gravy is created neither with a cream nor with coconut. Only natural spices and ingredients used to make this gravy.

Lamb Bhuna

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October 13, 2023 10:00 am

COURSE: Main Course

PREPARATION TIME: 15 Mins

AUTHOR : Thara Ravindran

CUISINE: Indian

COOKING TIME: 1 Hour 10 Mins

SERVINGS: 4-6

TOTAL TIME: 1 Hour 25 Mins

Ingredients

INGREDIENTS - Step 1

Coriander Seeds : 3 Tablespoon

Cloves : 4

Fennel Seeds : 1 Teaspoon

Cardamom : 3

Cinnamon stick : 2 small piece

INGREDIENTS - Step 2

Lamb pieces : 600- 1200g

Kashmiri Chilli Powder* mild : 1 teaspoon

Turmeric Powder : 1 teaspoon

Salt : 1 teaspoon

INGREDIENTS - Step 3

No extra ingredients required

INGREDIENTS - Step 4

Cooking oil : 2 tablespoon

INGREDIENTS - Step 5

Cooking oil : 3 tablespoon

Ginger *thin cut : 1 and 1/2 tablespoon

Green Chilli : 1

Onion medium size : 2 and 1/2

Nutmeg ( Jathikka, Jayfal, sathikay : 1

Garlic paste : 3 teaspoon

Salt : 1 teaspoon

Pepper : 5

Tomato puree : 1 teaspoon **(optionaly use 1 tomato chopped fine.)

Natural Yogurt : 2 tablespoon ( If like to make mild spicy curry use 3-4 tbsp yogurt instead of 2 tbsp)

Turmeric powder : 1 teaspoon

Kashmiri chilli powder mild : 2 and 1/2 teaspoon

Chilli Powder * spicy : 1 teaspoon

Coriander leaves : 3 tablespoon

How to Make

Step 1

Maintain low to medium flame. All the step 1 ingredients dry roast for 4-5 minutes. When it starts to change to golden brown colour , turn off the heat and keep aside.

Step 2

Mix all the step 2 ingredients including lamb and keep aside for 15 minutes.

Step 3

Grind all the step 1 ingrdients and make a smooth powder. Keep aside.

Step 4

Maintain low to medium flame. Heat a pan. Add 2-3 tablespoon of oil. Once the oil is hot add the marinated lamb and stir for 3-4 minutes. After 4 minutes add water to cover lamb around 750 ml. Cover with a lid and cook for 45 minutes. Maintain medium flame. Check after 30 minutes , stir and cover again. After 45 minutes take the lid off and cook another 15 minutes. When nearly 200ml water remaining turn off the heat. Keep aside.

Step 5

Maintain low to medium flame. Add 3 tablespoon oil. Add the chopped ginger, green chilli and oinion. Stir for 8-10 minutes. After 10 minutes add the nutmeg, garlic paste, salt and the spices from step 5 ingredients. Mix well for 2 minutes. Add tomato puree and yogurt (dahi) and mix well. Add the cooked meat with the remaining water. Mix well. Once the gravy starts thickens add the grind spices from step1 & 3. Mix well. Add coriander leaves. Mix well and turn off the heat.