How To Make Lamb Bhuna

By Hari Ghotra · 90 min

Ingredients

Instructions

1. Heat a dry frying pan and toast the cumin, coriander, mustard, fennel and fenugreek seeds with the dried chillies, moving them constantly for a minute or two until a shade darker.
2. Tip the spices into a bowl to cool, then grind them to a fine powder in a coffee grinder or with a pestle and mortar. Set aside.
3. Heat oil in a large pan and fry the onions. After a few minutes, add the garlic.
4. Once browned, add the curry leaves, ginger, tomatoes and salt. Cook until the tomatoes break down into a thick paste.
5. Add the ground spice mix and turmeric and stir well. Cook for a minute or two, stirring so the sauce does not catch; if it does, add a splash of water and stir quickly.
6. Add the meat, stir to coat and cook for 5 minutes. Lower the heat, cover and cook very gently for about 30-40 minutes (longer for mutton), until the meat is tender. If not yet tender, cook a while longer.
7. Remove the lid, turn up the heat and fry until the sauce reduces until almost gone, leaving a dry, thick sauce clinging to the meat.
8. Finish with garam masala and chopped fresh coriander.

Summarized from Hari Ghotra's video. Watch it for the details.

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