Lamb Bhuna
A restaurant favourite, cooked the authentic way, with deep spice notes flavouring the rich lamb for an incredibly satisfying dish.
This dish is named after the technique used to cook the dish. Bhuna simply means the cooked dish is finished by frying all the ingredients off at the end. All the individual flavours come together to create a sum that is greater than its parts. Lamb is a meat that benefits greatly from the more intense flavours generated from the longer cooking time of this dish. It is also suited to cooking lighter meats like chicken on the bone, as that will add another layer of intense flavour. The use of the highly aromatic Sona Spice Blend towards the end raises it to another level and is the proverbial ‘icing on the cake’.
I like adding sweet peppers to this dish as they cut through the richness a little and also add texture and colour to this dish.
Over a medium flame, heat the oil in a heavy bottomed pan and fry the onion, garlic and half the ginger for 5 mins, or till golden brown.
5 Minutes
Add the lamb and fry for 5 minutes till nicely browned. Don’t rush this step. Take your time to make sure you get a nice colour on the lamb and onion mix.
5 Minutes
Add the Laal Spice Blend and salt and fry for 30 seconds, stirring to make sure the spices don’t burn.
Next, add the yogurt to the meat and fry for another 2 minutes.
Turn the heat down to low, cover and let cook for 30 minutes or until lamb is tender.
30 Minutes
When the lamb is tender, add the peppers, the remaining ginger and the Sona Spice Blend. cover and cook over low heat for 10 minutes or until the peppers are soft.
10 Minutes
The technique used to bring it all together is called bhun-na and involves frying it with the lid off at medium high heat, stirring frequently. This should take 5 mins depending on the amount of liquid in the sauce. You will know the dish is done, when the oil begins to separate, the onions have dissolved and the pieces of meat are coated in a thick, beautiful brown sauce.
5 Minutes
Mix in the fresh coriander and mint off the heat. Cover and let the flavours of the fresh herbs infuse into the lamb for 5 minutes.
5 Minutes
Ingredients
Directions
Over a medium flame, heat the oil in a heavy bottomed pan and fry the onion, garlic and half the ginger for 5 mins, or till golden brown.
5 Minutes
Add the lamb and fry for 5 minutes till nicely browned. Don’t rush this step. Take your time to make sure you get a nice colour on the lamb and onion mix.
5 Minutes
Add the Laal Spice Blend and salt and fry for 30 seconds, stirring to make sure the spices don’t burn.
Next, add the yogurt to the meat and fry for another 2 minutes.
Turn the heat down to low, cover and let cook for 30 minutes or until lamb is tender.
30 Minutes
When the lamb is tender, add the peppers, the remaining ginger and the Sona Spice Blend. cover and cook over low heat for 10 minutes or until the peppers are soft.
10 Minutes
The technique used to bring it all together is called bhun-na and involves frying it with the lid off at medium high heat, stirring frequently. This should take 5 mins depending on the amount of liquid in the sauce. You will know the dish is done, when the oil begins to separate, the onions have dissolved and the pieces of meat are coated in a thick, beautiful brown sauce.
5 Minutes
Mix in the fresh coriander and mint off the heat. Cover and let the flavours of the fresh herbs infuse into the lamb for 5 minutes.
5 Minutes