This looks absolutely delicious. My Indian friends encouraged me all the way. Add a couple of medium tomatoes, peeled and chopped to the pan, along with about fifteen curry leaves. I love Lamb bhuna, but have never made. Add the ginger and stir and fry for 30 seconds, then tip in the tomatoes. After this time, check that the meat is tender. I wouldn’t have thought this would have made much difference. 2 tsp Cumin Seeds Dishes cooked in the bhuna style are rich and pungent, the flavour of the spice mix concentrated down by the fierce reduction of the sauce. Honestly, it’s teaspoons, not tablespoons…the recipe is quite correct as written above. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Where to eat in Williamsburg, Brooklyn, New York, Pasteis de Nata, or Portuguese custard tarts, All the water, all the yeast, half the flour, Etxebarri, by Juan Pablo Cardenal & Jon Sarabia. Frying the Spices for Bhuna Lamb Pour the vegetable oil in to a large pot. Madhur Jaffrey’s lamb bhuna, or bhuna gosht. Would say ours was mild to medium heat wise – adjust your chillies as you like). This recipe is from Madhur Jaffrey’s Ultimate Curry Bible. I’m Asian and I never drink alcohol with my meals especially with Asian dishes because the flavours of Asian cooking are superb and complex and wine, beer or anything alcoholic just ruins the flavor of what I’m eating. Italian tinned tomatoes are great for many other dishes but I find they can make curries taste more sour or too tangy. Mix in 3 tablespoons of hot water, cover and cook for four minutes, stirring occasionally. 2 tsp Mustard Seeds It’s basically an indian style hot sweet and sour chicken starter that comes with a large pancake like fried unleavened bread to wrap bites in. Naan bread Lamb curry with onions and raisins. sprinkle of Garam Masala I also had no fenugreek but the curry tasted delicious! ‘Bhuna‘ is a particular Asian cooking style where a sauce is reduced and reduced until it is so thick that it just clings to the meat, making the meat appear ‘browned’. Learn how your comment data is processed. ( P.S. I should have trusted the recipe….which is what I would normally do. 5/6 Garlic Cloves (finely chopped) Sorry, your blog cannot share posts by email. It’s okay with western style meals because they are generally bland and no one flavor stands out. No whole fenugreek seeds available so added one tsp ground fenugreek after grinding other spices. Used a can of (Tesco value) chopped tomatoes, and a finely chopped onion instead of shallots. I’ve done this particular recipe 3-4 times and it has turned out perfectly each time. It took me months and lots of Indian, Nepali, afgan, Malaysian and Indonesian cooking curries before mine turned out right. Constant experiments will also help in correcting a dish that doesn’t taste quite right. Amchur is dried mango powder and enhances the flavor of Indian dishes. 2/3 Dried Red Chillis Keep the spices moving for a minute or two until they brown slightly. Add the roasted spice mix to the pan and stir well. Any tips/ideas where I went wrong? Four tablespoons of coriander and a couple of cumin would be far, far too much! 4 cm piece Fresh Ginger (finely chopped) KeepRecipes is one spot for all your recipes and kitchen memories. Post was not sent - check your email addresses! Cook for a minute or two, taking care not to let the sauce catch on the bottom of the pan. To prevent automated spam submissions leave this field empty. The meat came out very tender and tasted nice, but it just didn’t really taste that much like a curry. YOU NEED TO REDUCE ALL THE LIQUIDS. Stir and cook for five minutes, making sure that the meat is fully covered in the thick sauce. 250 ml water Some content © it's respective owners. Keep, cook, capture and share with your cookbook in the cloud. This will take maybe four or five minutes. The aim is to create a dry dish, where the highly concentrated remains of the sauce cling tightly to the tender meat. Also felt it tasted a little bitter so added about a 3/4 tsp palm sugar (brown sugar would be good too) and that did the trick! The sauce should be quite thick and clinging to the meat. The powder is a little old so won’t be at max flavour but I saw the comment above about sour taste and your idea it might be due to fenugreek so maybe that’s a good thing! To make a lamb bhuna, start by gently browning a heady mix of spices. It’s only when the sauce gets properly concentrated that the real flavours come through. I'm not sure what i did wrong but i followed the recipe to the letter but it tastes really sour. Get Started - 100% free to try - join in 30 seconds. I use vegetable instead of mustard oil. I used onions and red chilli powder as I did not have any dried chillies. Why Oh Why did you not bold the FIFTEEN CURRY LEAVES I forgot to buy. … Loved this recipe but tweeked it a bit and here are my hints – no whole dried chillies available so used 1 scant tsp crushed chillies. Pour in the pureed … indian dishes are quite complex and it takes time to get it right.