Lamb Recipes

Lamb Bhuna Recipe

Name: Lamb Bhuna Recipe
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 2 tbsp ghee (or oil); 1 tsp cumin seeds; 1 cinnamon stick; 4 cardamom pods; 1 large or 2 medium onions (peeled and chopped into thick chunks); 3 cloves garlic (minced); 2 tsp minced ginger; 6 green birds eye chillies (2 finely chopped, 4 left whole); 2 bay leaves; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; pinch ground cloves; ½ tsp salt; ½ tsp black pepper; 1 kg (2.2 lbs) lamb (chopped into 1-inch chunks (use shoulder, leg or neck); 1 red bell pepper (chopped into large chunks); 6 medium tomatoes (roughly chopped); 3 tbsp tomato puree (paste for US); 360 ml (1 ½ cups) lamb or chicken stock; chopped coriander (cilantro); boiled or pilau rice; chapati; raita

4 servings

portions

10 minutes

temps actif

1 hour 55 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 tbsp ghee (or oil)

1 tsp cumin seeds

1 cinnamon stick

4 cardamom pods

1 large or 2 medium onions (peeled and chopped into thick chunks)

3 cloves garlic (minced)

2 tsp minced ginger

6 green birds eye chillies (2 finely chopped, 4 left whole)

2 bay leaves

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

pinch ground cloves

½ tsp salt

½ tsp black pepper

1 kg (2.2 lbs) lamb (chopped into 1-inch chunks (use shoulder, leg or neck)

1 red bell pepper (chopped into large chunks)

6 medium tomatoes (roughly chopped)

3 tbsp tomato puree (paste for US)

360 ml (1 ½ cups) lamb or chicken stock

chopped coriander (cilantro)

boiled or pilau rice

chapati

raita

Instructions

Preheat the oven to 170C/325F (fan).

Heat the ghee over a medium heat in a large oven-proof pan.

Add the cumin seeds, cinnamon, and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.

Add the chopped onion, garlic, and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.

Add the green chillies, bay leaves, ground coriander, ground cumin, turmeric, cloves, salt, and pepper.

Stir and cook for 2-3 minutes.

Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.

Add in the chopped red pepper, chopped tomatoes, tomato puree, and stock.

Stir together and bring to the boil.

Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.

Remove from the oven and serve topped with fresh coriander. I like to serve mine with boiled or pilau rice, chapati and raitha.

Nutrition

Taille de Portion

Calories

484 kcal

Lipides Totaux

22 g

Lipides Saturés

10 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

182 mg

Sodium

1177 mg

Glucides Totaux

17 g

Fibres Diététiques

6 g

Sucres Totaux

8 g

Protéines

53 g