Go Back Email Link
–+ servings

Bhuna Lamb Curry

Meera
5 from 5 votes
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

  • 2 lbs stewing lamb/goat/beef pieces, about 1½ inch cubes include a few bones
  • 2-3 tbsp ghee or oil or combination of both
  • 2 large onions, thinly sliced or chopped or 3 medium
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1-2 hot green chillies skip to keep it mild
  • ½ tsp ground turmeric
  • 1 tbsp ground Kashmiri chili powder or mild paprika
  • 1½ tbsp ground coriander seeds
  • 2 bay leaves
  • ½ inch cinnamon stick
  • ½ cup plain yogurt, whisked
  • ½ cup water
  • 1 tsp finishing garam masala

Garnish

  • ¼ cup chopped cilantro leaves and tender stems
  • 1-2 inch ginger slices , julienne

Finishing Garam Masala

  • 1 tsp black peppercorns
  • 2-3 black cardamom
  • ½ tsp cumin seeds
  • 4-5 whole cloves

Instructions
 

  • Marinate the lamb in yogurt, 1/2 the turmeric, paprika salt and garlic. Refrigerate the mixture for 30 minutes or up to a day.
  • In a large sized Dutch oven or stockpot over high heat, warm the ghee or oil. Add the sliced onions, baby leaf, cinnamon stick and sauté for 8-10 minutes. The onions should have reduced into a caramelized color.
  • Add the marinating meat, green chillies if using, remaining garlic, ground spices and ginger. Stir together, then lower the heat, cover, and simmer for 10 minutes.
  • Add the tomatoes if using and stir again. Add about ½ water, cover and bring it up to a boil. Lower the heat and cook on a medium simmer for 35-40 minutes. Stirring every 10 minutes.
  • If the mixture has too much liquid, take the cover off and cook on medium to high heat until most of it is absorbed and the color has darkened.
  • To make the finishing garam masala, blend the spices in a coffee grinder until a fine powder is formed. Store in an airtight container.
  • Add finishing garam masala just before turning the heat off. Let the curry rest for an hour or longer before serving.
  • Serve garnished with chopped cilantro and few slices of julienne ginger with any Indian stlye bread and/or steamed basmati rice and some sables.
Keyword curry
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!