Lamb Bhuna (Indian Restaurant Style) by Misty Ricardo's Curry Kitchen
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- Опубліковано 20 лип 2016
- Lamb Bhuna. On a recent very hot and sunny day, it seemed unreasonable not to get the high output gas burner out, and cook curry outside. A nice dry, tasty, savoury Lamb curry. You can use Chicken, Tikka, Prawns, Veg instead.
NOTE: At 2:58, 1 tsp Kasuri Methi is added with the Tomato Paste.
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Well done looks yummy i like it
A very good curry cooked to a very high standard well done Mr R .Thanks Ivan
Brilliant Misty, thanks and keep them coming.
Thanks :)
absolutely fabulous really. i.pressed our guests
Looks a very yummy curry! Going to try this one for sure. Thanks Mr.
+Sarah13a Thanks Sarah. I hope you like it.
Impressed with your outdoor burner. You get a really good reduction with it.
My taste buds and family thank you! Trying this one tonight. This will be the 5th recipe from Indian Restaurant Curry at Home books 1 & 2. After 6 years living in woop woop in Australia, it's great to finally have a proper (English) Indian, just like home!!!!
Good news from Oz. Enjoy the taste of home and thank you.
Made this bad boy the day and its Lusharoony and so simple adding the Lamb stock is great idea
TheAsa1972 thanks for the feedback. Glad you liked it.
Great tasty food - Thank you for sharing. My wife loves my cooking thanks to your guidance, it does wonders for my love life ☺
That's good to hear - that will keep you on your toes.
Another fantastic dish & thanks for the change of utensil Misty, I managed to watch without cringing at the noise ☺️
+googalsalot Enjoy the sound of wood 🖖🏻
+MistyRicardo Hahaha thanks 😂
Made my first Bhuna at the weekend after my partner bought me your book for Christmas. I must say it was very much worth it and i was extremely suprised with the amazing results. Thank you so much for the recipe. Can't wait to try others out!
That’s great. You’ll get better with practice.
What is book name?
Is it aviable at Amazon?
INDIAN RESTAURANT CURRY AT HOME VOLUME 1 and 2. Paperback Available from www.mistyricardo.com. Kindle from Amazon.
Nom Nom indeed, I made this last week, my first attempt at BIR and it was awesome, thanks for the inspiration M.R.
Cheers Michael
I used to always make indian curries in big pots and were delicious ,but making them after viewing your facebook channels from indian restaurants is a huge difference in flavour and you can so easily loosen or thicken sauce with base gravy , mixing different spices so easily for different curries , I've made , dhansak , balti, rogan josh , madras , and jalfrezi using this method it's amazing with huge flavour , thank you
My pleasure 😊
I just cooked this and I have to say it was amazing! The best curry I have ever cooked in my life! I made the mix powder and base gravy at the weekend and it was as good as (if not better) than my local Indian restaurant that I’ve been going to for the last 10years!! I was setting myself up for a fail as the base gravy on its own tasted fairly bland and tasted of carrot and coriander soup but I guess it’s in the name ‘base gravy’ as it’s just a base
Very pleased to read that. It just goes to show it’s what you do with the ingredients is more important than the actual ingredients.
Misty, you are always Superrrrrr
Anita Shakya Thank you Anita.
MistyRacardo, Just want to say amazing videos ! i have made a youtube account today just to say a big Thank you. Keep up the good work.
+Dale O'Brien thanks very much. Very good to hear.
Roll on summer and al fresco BIR!
Just wanted to leave a comment to say you cook like authentic traditional bengali cooks!!! (most of your dishes are what bengalis eat) really impressed. iv just bought a gas cooker like yours too scared to hook it up to the gas cylinder looks so scary!!!
+ruminayasmin now there's a compliment! Thank you. Don't be scared, just be careful.
Good video👍
Thanks
Have really enjoyed watching this and your other videos. When you were serving it up i felt so hungry i thought when i get home this is what were eating tonight..Well Done..!!
Thanks. Get cooking and let me know how it goes.
Absolute Brilliant. My wife says Ten out of Ten....She had a clean plate then scraped out the Pan..!!!
Nice one!
Had a go at this one last night used chicken instead of lamb must say I'm very impressed it tasted better than most if not all the curry restaurants around here going to try the Balti next week, thank you very much.
Glad you liked it 🙏
Watching this again today made me realise I have been neglecting the wonderful bhuna. It is now top of my list the next time I defrost some base gravy and get out the ali pans again :-)
Good man!
New to your channel and it's epic.I don't have any proper curry pans and the wooden handled one your using looks really good.Could I ask where I could purchase one?Rather than just get some random one from Amazon.Thanks.
Thanks Robert. I've been in the kitchens of East Takeaway recently doing some videos. They've started a sideline selling BIR stuff, including the frying pans: www.eastathome.com/menu/british-indian-restaurant-shop/
Hi Richard. New Zealand here. This Bhuna was the first of your curries that I cooked, and it was delicious. We are having it again tonight (Saturday), and Mrs Russ is cooking. Bring it on!
Enjoy. 🙏
@@MistyRicardo , it was an absolute ripper!
what is base gravy ?
What is base gravy please and thanks ?
What stock cube is added ??
Just found your channel and purchased the compendium. My first attempt was the Bhuna and guess what........it was fantastic! I have a question for you Misty, if you are cooking say, two different curries for a party of six people, would you still cook the curries individually? If so, do you just keep the first ones warm in the oven while you cook the rest? Many thanks - loving your videos and the book. The QR codes are a great idea.
Hi and thanks. Cooking the curries individually is the best option for flavour, however there's a chapter in Curry Compendium about Upscaling and how to cook more at a time. Yes keep them warm in a low oven (covered) or reheat in microwave (covered plastic).
I have just purchased your book. Cant wait!
Thanks. Can I ask where you first heard of my books ?
@@MistyRicardo On here pal.
Great. I’m posting yours out tomorrow. It should be with you by Monday. Please spread the word. I rely massively on word of mouth.
@@MistyRicardo Yeah I will do, no probs. I need your help, I've bought some black mustard seeds for one of your recipes and just cannot remember which recipe it is. Ta
Well that kind of narrows it down a little but not much. A curry ? Saag Aloo, Aloo Gobi ?
Stir passionately 😂
Used this recipe to make a mushroom bhuna and it was delicious. My friend rated it 10/10. Thank you. PS. Appreciate the use of the wooden spoon. :)
Excellent. Mushroom bhuna just works. Have you tried my mushroom bhaji recipe?
@@MistyRicardo No, but definitely next on the list. Thank you.
Hi.
Doing mine with chicken. Any changes?
Also, how many is this for?
it looks enough for two (depending on piggery :-))
Hi, Bhuna tends to dryer thicker dish so not as bulky as other curries, and a single portion (as per recipe) may not be enough for two. If you eat like mice, then you'll be ok. Chicken is fine veg, prawns etc (as is prawns/veg). See my other Bhuna video (Prawn) - ua-cam.com/video/mWk67xMKdME/v-deo.html. Lamb Stock not essential but adds a savoury flavour. No other changes.
I like mice :P
Huge thank you for the video, in fact all the videos. What is your preferred ratio of garlic to ginger in the paste-2:1 or 3:1? Thanks again!
I usually do a 3:1 ratio approximately. Thanks. If you don’t already know I have written two cookbooks. See at www.mistyricardo.com
Thank you-have both books 😀
Can you use chicken stock to replace the lamb stock if you are using chicken as the main ingredient? Also what was the liquid you put in before the 1st lit of base gravy? Was it a little base gravy to deglaze the pan or water? Thanks
Yes if you wish no problem at all. It was base gravy - just a touch to stop the spices from sticking and burning, and to give them a bit more time to cook properly.
Thanks, I shall be doing this one , what is going to be the best cut of lamb that's going to give me the best results preferably without fat , can you advise please , Regards T.
Lamb leg is the best in my opinion, which is less fatty than shoulder but a bit more expensive.
Starving .............
+danmanjjj eee eat something ;)
Where can I get a burner like yours from ?
+aaronstill I got mine from eBay. Do a search on there for 'gas burner'
This looks great, Is there a list of ingredients please?
Not in the video itself apart from showing the ingredients when they're added. The recipe is in my books Curry Compendium and Indian Restaurant Curry at Home Volume 1. www.mistyricardo.com for info.
Just finished consuming this delight using chicken as the wife doesn't like lamb. Whaaaaaaaat!! is she mad? Yes she surely is. Didn't have cardamom pods for the pre cooked chicken or fenugreek for the bhuna but it was still yummy. However I did have fresh coriander Misty :-). I doubled everything and it was just right apart from being a bit oily. May try less oil or ghee next time, or was it the lack of an aluminium pan? Overall, nice one Mr!!
Hoorah mainly. :)
Can this recipe be upscale for a meal of 4? Would you simply times the ingredients by 4 if so?
Not exactly no. Some ingredients don’t scale up properly. Detailed chapter in Indian Restaurant Curry at Home Volume 2 (www.amazon.co.uk/dp/199966082X). Also watch my UA-cam video for an example - Chicken Madras x4-6
I always prepare a curry, for 4 people, the day before by cooking up 4 single servings of curry and placing each finished portion into a large, covered, casserole dish. This is refrigerated, overnight and the next day, the dish is put into the oven to reheat while the rest of the meal is prepared.
Hi if using chicken do i still had the lamb stock ?
No problem with adding lamb stock in a chicken curry, provided you like the taste. :)
What is 1.25 tsp of mix powder? What is mix powder?
That means one a a quarter teaspoons of the mixed powder. More info here: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
What is mix powder.
Hi. See my UA-cam video on Mix Powder. Or buy my books www.mistyricardo.com
The force is strong with this one although I can't help feeling a charcoal grill would impart something unique to the flavour.
+Flatleythebard Flatleythebard Mr Bard if I cooked the curry on a grill, it would disappear between the bars. What is your logic here? Should I rest my gas burner on hot charcoal for extra flavour? Joking aside, thanks for the comment.
Yes, it's a conundrum. No matter even if the base gravy is boiling, it tends to put the fire out.
I know! It's so inconvenient to use these flat surface frying pans for cooking.
Where do you buy your pans from?
I have bought mine locally in Asian shops. If you can't find any near you, try buying online. (google for aluminium frying pan)
Many thanks - love your videos
what is the mix powder
Watch my video about it... ua-cam.com/video/NkQj492PQu4/v-deo.html. Even better buy my book at www.mistyricardo.com or ebook at www.amazon.co.uk/dp/B079WJSNWZ
Hey Misty....I am a UK ex-pat in the worst place for good Indian food on the Planet.....America.
Not only can you not get good Indian food per City....but neither per State and nor per CONTINENT and I have tried quite a few of all three.
Anyway....I spent the entire DAY working from your UA-cam page cooking for my UK expat friends and family who were equally GAGGING for a decent curry having lived in Decent Curry Free USA for waaay too long.. But somehow I ended up with something I could have knocked up myself with some garlic/ginger paste and a jar of Pataks
I really liked your method on your vids, and am well capable of following the instruction.
And I have the remainder of @ a bucket of your base gravy....so I'll give it another go.
Lets hope the next one I try isn't such a let-down. And BTW....I am quite the standalone accomplished cook, so I don't think I have read or heard your method incorrectly.
That's interesting to hear. A lot of it is down to cooking technique. Which recipes did you try, what style hob do you have, and exactly what type frying pan did you use ?
I did the "Bhuna" with the "pre cooked chicken" on a super hot chefs range in a non stick wok. On reflection, I think that the one person to six person size conversion plus a couple of libations may have been my downfall. I'll try another of your recipe's soon for just two people and let you know the result. "BIR Indian Food" is my desert island nosh and impossible to get here in USA so I'm really hoping to nail it.....kind regards G
PS....rich Brits have BIR flown in via private jets. That's the desperation level over here......G
If I may suggest, try following the recipe exactly, cooking a single portion in an aluminium, cast iron, or steel pan. BIR recipes don't really scale up above 2x unless you have a 6ft Paella Pan and a bonfire. Follow the techniques in my videos, especially the caramelisation.
really ? Let me know about them! I can save them a fortune ;)
0:36 The Police had to be called out, as it's illegal as to how tasty this Bhuna is!
Nice one :)
Bhunas are quite plain from take a ways. This recipe is the bollox
Producer need to spend some money for ingredients
I had words with him.
@@MistyRicardo I have tried your recipes and I'm glad they were soo good thank you a lot for all your hard work. Keep it up
Thanks Jatt. Where in the world do you live ?
@@MistyRicardo am from kashmir lives in london
No coriander?! You need to find a new producer, celebrity chefs like yourself shouldn't have to work under these conditions.
+Paul Clay are you offering sir?
No, I have enough temperamental chefs to deal with already!