Lamb Bhuna

Recipe by
Total Time:
2 hours
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • To Marinate:
  • Boneless Lamb – 1kg
  • Natural Yoghurt – 150ml
  • Lime juice or Vinegar- 5tbsp
  • Red Chilli Powder – 2 tbsp
  • Paprika Powder – ½ tbsp
  • Coriander Powder – ½ tbsp
  • Turmeric Powder – ½ tsp
  • Cumin (Jeera) Powder – ½ tbsp
  • For the Gravy:
  • Onions – 300 grams
  • Ginger – 2 inch tuber
  • Garlic – 25 grams
  • Tomatoes – 300 grams
  • Bay Leaves – 5
  • Cloves – 4
  • Cinnamon – 1 inch stick
  • Cardamom – 4
  • Star anise – 1
  • Garam Masala – ½ tsp
  • Dried Fenugreek (Methi) Leaves – 5 grams
  • Mint Leaves – ½ bunch
  • Water – 500ml (add more if required)
  • Oil – 5 tbsp
  • Salt to taste

How to Make Lamb Bhuna

  • Cut lamb into 2inchx2inch dices. Wash
  • Mix all powders under the Marinate section in yoghurt. Add the lamb dices, cover and marinate for 4 hours
  • Chop onion finely
  • Make a fine paste of ginger and garlic
  • Chop tomatoes and mint leaves, store separately
  • Heat oil in a heavy bottomed pan
  • Add onions and salt. Sauté till golden brown
  • Add the bay leaves, cloves, cinnamon, cardamom, star anise, fenugreek leaves and garam masala. Sauté for 2 mins
  • Add tomatoes, ginger and garlic paste and sauté till the oil starts leaving the tomatoes & onion (about 15mins)
  • Add marinated lamb dices and water, bring to boil. Leave on high flame for 30mins
  • Lower the flame. Simmer for about 60 mins, stirring occasionally
  • Sprinkle half of the mint leaves. Mix well
  • Simmer for another 30mins on low flame, stirring occasionally
  • Simmer till lamb is well done and the water is reduced to a thick consistency
  • Sprinkle rest of your mint leaves, leave to simmer for 5 more minutes
  • Serve lamb bhuna hot with jeera rice.

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