Lamb Bhuna
From mikedegg 15 years ago
- 50 minutes to make
- Serves 4
This has got to be one of my favourite dishes when it comes to Indian/Punjabi foods. This is great dish to have in the evening with a bottle of white wine, or even better a couple of cold lagers!
Ingredients
- 1kg diced lamb shoulder shopping list
- 2 tsp ginger powder shopping list
- 1 tsp garlic powder shopping list
- 2 green chillis - Chopped and de-seeded shopping list
- 3 tomatos chopped and skinned - or used tinned shopping list
- 2 fresh tomatos quartered shopping list
- 3 large onions finely chopped shopping list
- 1 tsp ground tumeric shopping list
- 2 tbsp ground cumin shopping list
- 2 tbsp corriander shopping list
- 2 tsp red chilli powder shopping list
- 5 tbsp vegetable oil shopping list
- 200ml water (warm) shopping list
- Chopped corriander to finish shopping list
How to make it
- Heat oil, add onions and fry till brown then add garlic, ginger and the chillis. - Fry for 1 - 2 mins.
- Heat down, stir and add tumeric, cumin, ground corriander and chilli powder and slowly adding the chopped skinless tomatos. - Simmer for 2-3 mins.
- Add the meat. - Stir for 1 min.
- Add water, bring to boil, salt to taste.
- Heat down, cover and cook for 30 - 40 mins or unttil meat is as tender as you like.
- Towards the last 5mins of cooking ad the quartered tomatos and sprinkle with chopped corriander leaves.
- Serve with rice, naan and a nice bottle of white (or a cold lager).
Adding the final toms
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Adding corriander leaves
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Finished
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People Who Like This Dish 3
- alanmac Dublin, IE
- jaradthescot London, Canada
- choclytcandy Dallas, Dallas
- mikedegg Lincolnshire, GB
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