Lamb Bhuna

By Hari Ghotra · 110 min

Ingredients

Instructions

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

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

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