Lamb Bhuna
Ingredients
- 600 gr. (1lb. 5 oz.) Lamb (chump steaks or similar)
- cut into medium-sized cubes
- 1 large (or 2 small) red onion, finely chopped
- 2 tbsp. oil
- 1½ tsp. cumin seeds
- 2½ tsp. coriander seeds
- 2 whole red dried chillies
- 1 tsp. brown mustard seeds
- 1½ tsp. fennel seeds
- 1½ tsp. fenugreek seeds
- 2.5 cm. (1") piece of ginger, finely chopped
- 4 cloves garlic, crushed
- 10 dried curry leaves, finely chopped
- 1 tin chopped tomatoes
- Salt
- 175 ml. water (6 fl. oz.)
- ** Replace the seeds with their ground equivalent if you want, and add the dried chillies whole, slitting them open to release the seeds and skip the toasting seeds bit! Instead measure them out and leave to one side.
Method
Put a frying pan onto a medium-high heat. When hot add the cumin seeds, coriander seeds, whole dried chilies, mustard seeds, fennel seeds and fenugreek seeds. Toast for a few seconds and as soon as you hear them pop take off the heat immediately and empty them into a dish to cool. This will take seconds, don't overheat. When cooled put them into a coffee/spice grinder and grind to a powder. Leave to one side.
In a wide, lidded pan heat the 2 tbsp. oil and add the finely chopped onions, ginger and garlic. Stir occasionally until lightly browned. Add the chopped curry leaves and chopped tomatoes. Cook for a few minutes until the sauce thickens. Add the ground spices, stir in and cook for a further minute.
Add the meat, a sprinkling of salt and cook gently for 5 minutes, stirring and coating the meat well. Pour in the water, stir round and put on the lid. Turn down the heat to very gently simmering and cook for about an hour until the meat is tender. Take off the lid and reduce until the sauce is just coating the meat. Now is personal choice, leave it in a little more sauce if you want.
Serve with Fragrant Rice and Panch Phoran Potatoes
Variation: Replace Lamb wth Rump Steak for a Beef Bhuna
