LAMB BHUNA
Make an authentic thick and luscious lamb recipe. Read about the bhooning process and learn about its importance for recreating a bhuna curry. Enjoy!
Provided by Michelle Minnaar
Categories Main Course
Time 2h15m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 serving, Calories 441 calories, Sugar 5.5 g, Sodium 377 mg, Fat 20.4 g, SaturatedFat 7.7 g, Carbohydrate 13.9 g, Fiber 4.1 g, Protein 49.8 g, Cholesterol 161 mg
LAMB BHUNA WITH GARLIC NAAN
Nadiya Hussain's easy and speedy Lamb Bhuna uses a quick paste that you can store in your freezer ready for whenever a curry craving strikes!
Provided by Nadiya Hussain
Categories Dinner, Main Course
Time 1h
Number Of Ingredients 1
Steps:
- 1. First make the curry paste. Put the olive oil, salt, garlic, ginger, onions, peppers, chillies, cinnamon, turmeric, curry powder and 100ml of water into a food processor. Blitz the whole lot to a smooth paste and put to one side. 2. Next make the dough for the naan. Put the flour, garlic granules, sugar, salt and softened butter into a bowl. Mix everyhing together well and rub in the butter. 3. Make a well in the centre and add the water. Mix with a palette knife, then get your hands in and bring the dough together. 4. On a floured work surface, knead the dough for 10 minutes by hand, or 5 minutes if using a mixer. 5. Wrap the dough in cling film and leave on the worktop to rest for 20 minutes. 6. While the dough is resting, start cooking the curry. Place a pan on a medium heat and add half the curry paste. (Put the other half of the paste into a jar and store in the freezer, ready for the next time you need a curry hit.) 7. Cook the curry paste for 10 minutes. Add the lamb and cook for another 10 minutes. 8. Add 200ml of water and leave the bhuna to simmer gently for 30 minutes with the lid on. 9. While the bhuna is simmering, divide the naan dough into four equal pieces and roll each one out to the thickness of a pound coin. 10. Put a griddle pan on a high heat. Put one of your naans on the griddle and cook for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest of the naans. 11. Once the bhuna is cooked, take it off the heat and add the chopped coriander. Brush the warm naans with melted butter on both sides and serve with the bhuna.
LAMB BHUNA
Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked. Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt.
Provided by Nadiya Hussain
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.
- To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.
- Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3-4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes.
- Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.
- Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
- Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.
- When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna.
Nutrition Facts : Calories 763kcal, Carbohydrate 48g, Fat 41g, Fiber 6g, Protein 48g, SaturatedFat 13g, Sugar 5g
LAMB BHUNA
Make this stunning lamb bhuna a day or two ahead of a big family feast - slow-cooked curries are better when the flavours have time to develop
Provided by Tom Kerridge
Categories Dinner, Supper
Time 2h10m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 455 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
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