Delhi Style Bhuna Lamb Food

LAMB BHUNA

Steps:

• First prepare the spice paste by frying all the spice mix in the oil in the frying pan until their fragrances are released. You'll hear popping and the spice mix should turn a golden brown. The process should take around 5-10 minutes on a medium heat.
• Immediately remove the spices from the heat and grind finely in a spice grinder.
• In the same frying pan, brown the lamb in the ghee on a medium heat, then set the meat aside.
• Fry the onions, then after 5-10 minutes add the garlic, chilli flakes, a pinch of salt and the curry-leaves, and cook for another 5-10 minutes.
• Add the mustard seeds, coriander seeds, cumin seeds, dried chilli flakes, fennel seeds, ground ginger and fenugreek seeds into the frying pan and give it a good stir.
• Pour in the pureed tomatoes, tomato paste and water, and let the mixture reach a slow simmering point, then after a few minutes add the lamb.
• Continue cooking the lamb until tender. This cooking process can take about an hour. The longer it cooks for on a low heat, the more tender the results. If the pan gets too dry, add an extra splash of water.
• Season with salt and finish off with garam or curry powder. Check seasoning and add salt if necessary. Cook for another 5-10 minutes then serve.

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.

DELHI-STYLE BHUNA LAMB

Steps:

• Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.

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.

DELHI-STYLE LAMB WITH POTATOES

Steps:

• Fry onions, garlic, meat.
• Add tomatoes, cumin, coriander, turmeric, cayenne, salt.
• Cook on high for 10-15 mins until oil seems to separate.
• Add potatoes, lentils.
• Cook on low for 70 mins (or in crockpot).