Bhuna Gosht Spicy Lamb Food

LAMB BHUNA

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.

BHUNA GOSHT

Steps:

• Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
• Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

BHUNA GOSHT (SPICY LAMB)

Steps:

• In large bowl, combine the lamb, salt and the lemon juice. Mix well, then leave it to soak for 15 minutes.
• Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft.
• Add the lamb and the spices to the pan.
• Combine the boiling water and bouillon cube then add it to the pan. Add the can of tomatoes and simmer over low heat, stirring occasionally.
• Cook the mixture for 20-25 minutes.

BHUNA GOSHT

Steps:

• Heat the oil/ghee in a large heavy bottomed pan or wok that has a lid.
• When the oil/ghee is hot, add the whole spices and let them sizzle for about 40 seconds.
• Now add the chopped onion and fry until translucent and soft.
• Add the meat and brown for a couple of minutes.
• Pour in the chopped tomatoes and stir them inches.
• Spoon in the ground spices and the garlic and ginger paste.
• Add about 100ml of water and cover to simmer for about five minutes.
• The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.
• When the meat chunks are tender (about 60 minutes), add the chillis. Then stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.
• Season with salt and pepper to taste.
• You might like to sprinkle just a bit more garam masala over the top just before serving,.