Lamb Bhuna Recipe-Punjabi Special Recipes

                       Lamb Bhuna

Sheep bhuna or bhuna gosht might be a Punjabi dish which has endure Anglicization superior to most dishes; although I doubt most Indian restaurants make bhuna gosht during a traditional way, it usually turns out pretty well. The word 'bhuna' comes from Urdu and Bengali and means 'to be fried'; it's a method of Northern Indian cooking where firstly the spices are fried in hot oil then after the opposite ingredients are combined, the sauce is reduced to some extent where it's really thick and clings to the meat. In this variation, I fry the spices alongside the meat after marinating the meat within the spices.
This focus makes bhuna dishes exceptionally rich and sharp.  They would traditionally be quite bit hotter than the standard Indian takeaway where they have a tendency to be medium hot. I usually make this dish quite hot and serve with a milder entremets but you'll make it as hot or as mild as you wish by adjusting the chill content.

 Basic Ingredients

1lb (450gm) Lamb
1 large onion
4 cloves garlic
1½ inch (3½cm) piece of root ginger
3 plum tomatoes or 200gm tinned tomatoes
3 tablespoons plain yoghurt
Chilli
Oil for frying
4 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon crushed dried chilli
¼ teaspoon turmeric
Seeds from 3 cardamom pods
6 black peppercorns
½ inch (1cm) cinnamon stick

Preparing Ingredients

Lamb. Any lamb which will be diced is OK but I tend to use quite a lean lamb for this dish because it isn't cooked for hours, but you'll use something like mutton shoulder (very traditional) which is sweet also.
Chilli. As little or the maximum amount as you wish. This should be a medium hot dish, also because the dried chilli I exploit a scotch bonnet during this quantity.
Oil. Ghee or mustard oil is best but you'll use normal oil.

preparing Method

Roast the coriander, cumin, peppercorns and cinnamon allow to chill and grind to a fine powder alongside the chillies and cardamom seeds.
Dice the lamb
Peel the onions, garlic and ginger cut the chilli into chunks removing the seeds if you would like, and blend with touch water to form a paste.
Marinate the lamb within the yoghurt, the onion/garlic paste and therefore the spices for a minimum of 2 hours.
Set up the tomatoes if utilizing new tomatoes (or simply open the can)

Heat the oil in a heavy-bottomed pan.
Put within the meat with the marinade and cook till the meat is brown.
Put in the tomatoes and stir in.
Now turn down the warmth to simmering and canopy.
Cook for around 30-35 minutes or until the meat is delicate.
Remove the lid and still cook to let the sauce reduce, it's done when the liquid has reduced to a coating on the meat

preparing Method

Lamb bhuna really is fairly simple so not much to mention here.

If you employ mutton this might take a touch longer to cook.

You can garnish with coriander leaves if you would like