Lamb Bhuna
This hearty Lamb Bhuna is cooked low and slow for tender meat coated in a thick, flavourful sauce. Infused with warming Indian spices and paired with Tilda's Pure Basmati Rice, it's a comforting meal for four.
- 61 - 90 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 200g Tilda Pure Basmati rice
- 3 tbsp vegetable oil
- 2 bay leaves
- 5 cloves
- 8 green cardamom pods, seeds crushed, and husks discarded
- 2 large onions, finely diced
- 2 tsp kasoori methi (dried fenugreek)
- 2 tbsp ginger-garlic paste
- 2 green chillies, diced finely, seeds and all
- 600g boneless, trimmed lamb shoulder, cubed
- 1 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- ½ tin chopped tomatoes
- Salt to taste
- A handful of fresh coriander leaves, chopped, to garnish
- Salt to taste
- Chopped mint leaves to garnish
How to make Lamb Bhuna
-
Warm the oil in a frying pan. Add the whole spices and the crushed cardamom seeds. When they sizzle and darken, add the onions and fry for 3-4 minutes until they begin to soften.
-
Stir the kasoori methi, ginger-garlic paste and chillies into the onions and cook for 1 minute.
-
Add the lamb. Cook on a high heat to seal the meat, for 3-4 minutes.
-
Add the turmeric, cumin, coriander and chilli powder, stir and cook on high heat for 2 minutes. Add 5 tbsp of water and allow this to come to a boil
-
Tip in the tomatoes and cook for 3–4 minutes until they thicken.
-
Add salt to season. Reduce the heat, pour in 200ml of water, cover and simmer for 30 minutes until the lamb is tender and cooked through. Keep spooning the sauce over the lamb and stirring from time to time, to ensure it cooks evenly. Add a bit more water if the mixture dries out. The meat should be coated in a rich, thick sauce and be very tender when it’s done.
-
Serve with rice- wash the rice and put it in a pan with 800 ml of water and salt to season. Bring to a boil. Reduce heat and simmer for 10 minutes uncovered. Drain through a colander and serve hot, garnished with mint leaves.