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| Name | How to cook Lamb Bhuna at home |
| Video Uploader | Video From Chef Ajay Kumar |
| Upload Date | This Video Uploaded At 19-04-2020 19:58:22 |
| Video Discription | #lambbhuna #bhoonagosht #chefajaykumar Lamb bhuna is a delicious curry, flavoured with home-roasted and ground spices cling to succulent cubes of lamb. Meat is added to the spices and then cooked in its own juices which results in deep strong flavours with semi-dried sauce. The restaurant-style lamb bhuna is a well-spiced curry with a thick sauce. This lamb bhuna recipe is the authentic way of cooking lamb/gosht bhuna. Website: https://www.swadish.co.uk Facebook: https://www.facebook.com/swadishuk/ Instagram: https://www.instagram.com/swadishmerchantcity/ Music: https://www.bensound.com/ Lamb Bhuna Serves 2 Lamb Marination 300g Diced Lamb 1 tsp ginger & Garlic paste 1/2 tsp Red Chili Powder 1/2 tsp Salt Ingredients for sauce 4 tbsp Rapeseed oil or Ghee 2 Inches Cinnamon 5 Black Cardamoms 5 Cloves 2 Dry Red Chillies 1/2 tsp Fennel Seeds 2 Bay Leaves 2 Onions Finely Chopped 2 tbsp Ginger & Garlic Paste 1 tbsp Red Chilli Powder 1 tbsp Cumin Powder 2 tbsp Coriander Powder 2 tsp Garam Masala Powder 2 tsp/ to your taste Salt 4 Tomatoes Chopped 2 tbsp Fresh Coriander Leaves 1 tsp Garam Masala Water as required Method of Cooking 1. Marinate lamb with ginger paste, red chilli powder and salt. 1. Put a pan on low heat and roast you all whole spices for a couple of minutes to get the maximum flavour out of them. 2. Start with oil in heavy-based skillet/non-stick pan, heat up oil and carefully drop your roasted whole spices. Gentle fry these until oil is infused with flavours of whole spices. Usually takes 2-3 minutes. 2. Drop your onions and fry cook them on medium heat until they get brown tone, splash water if need to avoid overcooking or burning. 3. Now add ginger and garlic paste and fry until the raw smell is gone. It will take about 3-4 minutes. 4. Now start by adding powdered spices. Put your flame down for the time you are cooking powdered spices and splash water to avoid burning spices. Do not cook your powdered spices more than 2-3 minutes. 5. Now drop your chopped tomatoes in and put the flame on medium and cook the whole masala until tomatoes get pulpy. 6. Add your lamb pieces in your curry base and cover the pan and cook lamb for 10-15 minutes on low heat. Stir in between and splash water is necessary to avoid burning and sticking. 7. Now open the lid and add a cup of hot water and let your curry simmer for another 10-15 minutes covered and on low heat. 8. Now again take a look at your lamb bhuna and sure your lamb is cooked or add 1/2 a cup of water and cover it until it is cooked well. 9. Sprinkle with garam masala and chopped coriander. Your Lamb Bhuna is ready to be served with rice or bread. ENJOY!! |
| Category | Howto & Style |
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