Lamb Bhuna Masala
- Serves - 6
Tender, succulent lamb slow-cooked in a delicious sauce made with plenty of caramelized onions and aromatic spices, my Lamb Bhuna Masala transports me back to my mum’s kitchen each time I make this curry. Super-easy to put together with every-day spices from your pantry, this recipe requires just a little bit of patience on your part while the lamb is slow-cooking and the sweet smells of cinnamon, and cloves waft through your entire house. I often use a mix of lamb leg, and shoulder for this dish, but go with what you can find at your local butcher and even better if your meat includes bones; the bones don’t just impart flavor but also result in a luxurious thick sauce. Happy cooking :)
Ingredients
For marinade:
1kg lamb leg and shoulder, chopped into 1.5" cubes
2/3 cup thick plain yogurt
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
4-6 cloves garlic, minced
1.5 tablespoons finely chopped ginger
1-2 fresh bird’s eye chilies, finely chopped (add 2 for spicier curry)
1 teaspoon salt
For curry:
3 tablespoons coconut oil or olive oil
1 tablespoon cumin seeds
1-2 bay leaves, optional
1 inch cinnamon stick, optional
1-2 black cardamom, optional
3-4 green cardamoms, pounded using a mortar and pestle- optional
4 cloves, optional
2 large or 500g red onions, finely chopped
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder, or to taste
1.5 teaspoons salt
2 medium or 300g tomatoes, chopped
1 large potato, cut into large pieces
3/4 teaspoon garam masala powder
1/4 cup chopped coriander leaves
Recipes
1. Marinade lamb with yogurt, red chili powder, turmeric powder, garam masala powder garlic, ginger, fresh chilies, and salt; refrigerate for at least 3-4 hours, preferably overnight. Bring marinated lamb back to room temperature before cooking.
2. Heat oil in a heavy base saucepan or pressure cooker and drop in cumin seeds, bay leaves, cinnamon, black cardamom, green cardamoms, and cloves. Once cumin starts to splutter, add onions and stir-fry for about 10-15 minutes on medium heat until lightly brown.
3. Next, add coriander powder, turmeric powder, chili powder, and salt, and give it a quick stir making sure the spices don't burn.
4. Next, add tomatoes, stir well, and cook for 2-3 minutes. Add marinated lamb and cook for 10-15 minutes, stirring occasionally, until lamb is no longer pink, and oil starts to separate.
5. Finally add 3 cups of water if using a saucepan to cook (if pressure cooking add just 1 cup of water). Bring to the boil.
6. Cover and cook on low heat for about 2 hours until lamb is very tender or pressure cook for 15-20 minutes on low heat once pressure is full.
7. Finally add garam masala, and chopped coriander leaves. Serve hot with rice or rotis.