Lamb Bhuna Recipe
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- Опубліковано 10 лип 2014
- Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
A Bhuna is all about the style of cooking rather than the ingredients.
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This is an intensely flavoured dish that’s slow-cooked until the meat is tender and becomes infused with a selection of spices.
The meat is then fried on a high heat to reduce or 'bhun' it so that it reduces and intensifies in flavour. This also creates a richly spiced sauce that clings lovingly to the chunks of meat.
Ingredients
900g leg of lamb or mutton, trimmed and chopped
Spice Blend
2 tsp cumin seeds
3 tsp coriander seeds
2 tsp mustard seeds
2-3 dried chilli
2 tsp fennel seeds
2 tsp fenugreek seeds
Masala
2 onions, finely chopped
6 garlic cloves, finely chopped
20 curry leaves
4cm ginger, grated
400g / 1 tin plum tomatoes
½ tsp turmeric
1 tsp salt
1 tsp garam masala
Handful coriander, chopped
Method
Heat a frying pan and add the cumin seeds, coriander, mustard, fennel, fenugreek seeds, and two or three dried chillies. Keep the spices moving for a minute or two until they go a shade darker. Empty the spices into a bowl and let them cool before grinding to a fine powder in a coffee grinder or with a pestle and mortar. Leave to one side.
Heat oil and add onions in a large pan, after a few minutes add the garlic.
Once they have browned add the curry leaves, with the ginger, tomatoes and salt. Cook until the tomatoes break down creating a thick paste.
Add the roasted spice mix and turmeric to the pan and stir well. 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.
Place the meat in the pan and stir to coat then cook for five minutes. Reduce the heat and put a lid on the pan and cook on a very gentle heat for about 30-40 minutes (longer if using mutton). 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 and fry to reduce the sauce until it almost disappears. The aim is to create a dry dish concentrated sauce that clings tightly to the tender meat.
Finish with a sprinkle of garam masala and a handful of chopped fresh coriander.
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I love how you honor your parents in your cooking. Thank for sharing that deep, personal space with me. Truly you cook with honor to your heritage and family tradition that I can enjoy. Bless you!
Brilliant recipe. Thanks
An amazing cook and incredibly beautiful. Wow ❤️
Cooked this tonight. My god it was good. Gorgeous rich lingering flavours
Loving your videos, so glad I found you! Made your chicken jalfrazi everyone loved it. Will try this one next. You are brilliant!
Wow, Enjoyed watching that, Your fine presenter, Thank You will be making that,
I’m cooking this for my mum and stepdad this week! Buying all the ingredients tomorrow! I’ve watched this video about 5 times already haha. Wish me luck!
Hi Brian I'm super excited for you - couple of pointers be patient with the onions and let them brown till very dark. if they catch just put in a little water and keep cooking. Don't over do the fenugreek seeds - they can be bitter. Once cooked stir fry so the sauce reduces and thickens and clings to the meat - this intensifies the flavour. Enjoy and please do take pictures to post in the app and let me know how you get on!
I love your vids Hari, will be trying out the Madras one soon, got the ingredients now
Brian Clark amazing thanks for your comment Brian. If you download my app you can share a picture of the Madras with me. I would love to see it and find out what you think.
Excellent presentations skills.. I will follow this recipe and let you know how it goes and tastes
Looking forward to hearing your views - Enjoy!
Hi there your food looks amazing. Could you do a chicken Ceylon please?😊
Just cooked this, it is a really good recipe! I was very impressed, thanks.
So good to hear that!
I love that with Indian cooking, how they say "use a teaspoon of this or that" and next they throw in two table spoons :D
hehe - sorry I am useless with measurements!
@@HariGhotra Hi Hari! I see it all the time ;) And I'm doing it too now.
I meam her teaspoon is a half one... Her measurements look good to me ❤️😊
Where I live curry leaf is hard to get is it possible to use another item like curry paste
Thank you!
Totally my pleasure!
You are great cook
Beautiful dish. Very rich and unctuous. Kids loved it also.
Many thanks again.
(sent some pics via Google +)
That's brilliant!! Will check out the pictures. Thanks for watching and using the recipe!
Please let me know if you got them. Thanks again.
Hari Very Explanatory, As A Lover Of Lamb And Indian Curries I Shall Certainly Be Cooking This One,, Question Where Do I Buy Mustard Oil Or Is There A Good Substitute,,, Hari Your The One Thank You And God Bless X
Hi Clive you can purchase mustard oil from most Indian grocery stores or online. It will however have written on the bottle 'for external use only' as in the EU mustard oil is not allowed to be consumed as it has higher uric acid levels than is deemed safe per the regulations - here is a bit more info if you want to know more www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts
In answer to your question just use vegetable oil as a substitute. Thanks for watching. Let me know what you think of the dish.
Hi Mustard oil can be brought from most Indian grocery shops or online. If not just use rapeseed oil. Hope that helps.
if you close your eyes she kinda sounds like Kate Winslet! I can't wait to try and make this for my family! x
I don't close my eyes, Hari is pretty as a picture!
Will try this next. looks delish. If its as good as your pork vindaloo it will be brill.
I love lamb dishes with a thick rich sauce - Make sure to take care when toasting your spices - if you burn them they will leave a bitter taste in your mouth. Would love to see a picture of your finished dish. Let me know how you get on. Enjoy!
I love this one so would love to hear your thoughts once you try it! Thanks so much for watching
What’s the pot you’re using? I need it in my life.
Its a le creuset and its fab
Is there something I can add in place of the fennel? I am going to cook this for a friend who does not like fennel.😟
Lovely recipe, haven’t actually tried it yet!
Please don’t take offence to this, is this the genuine recipe? I’m trying to look for the recipe if I was to order from a restaurant, there are also plenty of other recipes on UA-cam too, but all different stating their Bhuna’s...
Thanks again! 😇
Hi This is my genuine recipe and will be different from a take away because its fresher and more fragrant. there is a difference in take out and home cooked and I think once you try this you wont go back. Let me know how you get on. Thanks for watching Hari
Got my mustard oil from amazon.
Wondering, with this work with beef?
Yes it would - let me know how you get on!
Will do ❤️ thank you.
While cooking it on low hear for about an hour wouldn't it get stuck in the pan?
Hi Rania on the lowest heat no it shouldn't. It's best to keep and eye on it and stir it every now and again. If you find it is sticks you can add a dash of water. Hope that helps Hari
+Hari Ghotra ok I really appreciate your advice! I made the samosa the other day and it was fantastic!! Thanks for these great recipes.
+rania amous Fantastic - so pleased the recipes are working for you. Just shout if you have any other questions - I'm always happy to help. Enjoy this one , I really love it.
Dam I just made a chicken curry from this recipe as I wanted it with rice but it was to bitter :( I cant tell if it was the fenugreek or if I over did the spices slightly
yes right with the onions and masalas...!! cook them right and your dish will never get out of your control.
SOOO ponsey about YOU ta ta
What are you cooking this weekend? My slow-cooked Lamb Bhuna recipe is perfect for a Saturday night in.
#recipes #foodporn #foodie #weekend #food #saturday #recipeideas #lambbhuna
It looks great.😀
Yes
Iook good to drink
even better to eat!
I notice you use none stick pans and this, as you must be aware, is very toxic for you and your family but you are promoting the use of none stick to your watchers, please don't be offended as I love your channel and your cooking I have made your curry and we loved it but not in none stick so may I ask please can you warn others of the danger in none stick and aluminium cooking and stop using it yourself!! Many thanks, Bob in the UK
My pans aren't non stick they are uncoated cast iron. I only use cast iron pans for my meat curry dishes. Modern non stick don't have the coatings they used to either. Thanks for watching Hari
Same ingredients as madras very boring to watch nothing new