Bhuna Gosht Masala - Lamb Bhuna
This delicious curry is a keeper! Throw everything into a pot and allow it to simmer for 1 hr and when the times up, add in some oil and saute the curry till it's at a consistency you like! So simple and such little effort required for a really tasty dish!
- Prep time
- 5 min
- Cook time
- 1 hr 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 medium onion (chopped)
- 3 tomatoes chopped
- 1.1 lb lamb (bone in)
- 1 heaped tsp garlic paste
- 1 heaped tsp ginger paste
- 1.5 tsp salt (or to taste)
- 2.5 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp red chilli powder (to taste)
- 0.75 tsp coarsely ground black pepper
- 0.5 tsp garam masala
- 5 tbsp oil
- 2 tsp kashmiri chilli powder/degi mirch
- 1 handful coriander (chopped)
Instructions
- 1
Add all the ingredients except the oil, kashmiri/degi powder. and coriander to a pot. Don't worry about chopping everything finely as in step 4 they will all break down into the masala
- 2
Add 3/4 cup /175ml water to the pot. Cover, bring to a boil, then simmer on low for 1hr.
- 3
After 1hr, the lamb should be almost cooked and the onions and tomatoes should be very tender. Some of the fat from the lamb will have also been released and may be rising to the top at this point. Uncover and bring the heat to high. Add the oil, then begin to allow the water to dry out - this may take 10-15 minutes depending on how much water there is. Stir vigorously and keep the heat to high, stirring and drying out the curry until it is very dry
- 4
Once the curry is very dry, add some water in and stir until the curry comes to a consistency you're happy with. Add in the kashmiri red chilli powder/degi mirch (this is purely for colour and doesn't taste of much, so you can add more or less or omit entirely if you wish). Let it simmer on a low heat cover for a few minutes.
- 5
Add the chopped coriander, stir in and turn the heat off. Your bhuna gosht masala is ready!