A particularly enchanting dish for those who love depth in flavour, Bhuna cooking is all about stewing meat in its own juices to become a dry, spice-rich dish. In this recipe, lamb pieces are cooked on slow heat. This heat is then cranked up until nothing but deliciously tender meat and a spicy intensity remains.
Prep: 20 mins
Cook: 50 mins
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1 tsp Mustard Seeds
1 tsp Fennel Seeds
1 tsp Fenugreek Seeds
1/2 tsp Crushed Chilli Flakes
3 tbsp Oil
2 tsp Ginger Garlic Paste
1 cup Tomato Puree
1/2 tsp Turmeric Powder
500g Diced Lamb Legs
2 cup Chopped Onion
Salt, To Taste
- In 1 ½ tbsp oil, roast the whole spice seeds and the crushed chilli flakes, and blend them to a fine powder.
- In a thick-bottomed pan, heat the rest of the oil and temper the onions. Add the ginger garlic paste and fry until the onions turn transparent.
- Add the tomato puree and cook until it reduces.
- The dish is now ready for the spice mix you prepared earlier. Add the blended spices and turmeric powder and stir well. The dish will change colour and begin to emanate a spicy fragrance.
- Add the lamb pieces and ensure they are well mixed in and covered in sauce.
- Cover the dish and cook on slow heat for 30 to 40 minutes. Give the dish a few more minutes if the lamb hasn't become as tender as you’d like.
- Once the meat is cooked through, remove the lid, turn the heat to high and fry the curry until the gravy practically disappears. Adding a teaspoon of oil while frying lessens the chances of burning.
- Once there is very little in the pan except for the tight masala which grips the lamb pieces, your bhuna is ready.
- Serve with rice or Naan bread, and enjoy!