Caramelized Lamb Curry — Lamb Bhuna
A reduced-gravy curry of lamb slow-cooked with onion, tomato, and warm spices until the masala caramelises and clings tightly to the meat.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Finely chop 2 medium onions and 2 medium tomatoes. Measure ginger-garlic paste (3 tbsp), tomato paste (2 tsp), Kashmiri chilli powder (3 tsp), ground coriander (3 tsp), ground cumin (2 tsp), turmeric (0.5 tsp), garam masala (1.5 tsp). Lightly crush 6 green cardamom pods. Julienne 2 tsp fresh ginger and chop 2 tbsp fresh coriander for garnish.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add 6 crushed cardamom pods, 2 cinnamon sticks, 6 cloves, and 2 bay leaves. Sizzle 30 seconds until fragrant.
Sear
Add lamb pieces to the pan, sear 6 minutes on medium-high, turning, until browned on all sides. Remove and set aside.
Saute
Lower heat to medium. Add chopped onions, cook 9 minutes stirring often until deep golden brown. Stir in ginger-garlic paste, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, tomato paste, chilli powder, coriander, cumin, and turmeric. Cook 5 minutes on medium-low, mashing tomatoes, until oil beads at edges and masala darkens.
Braise
Return lamb with juices to the pan. Add 1 tsp salt and 400ml hot water. Stir, cover, simmer on low 35 minutes until lamb is fork-tender.
Reduce and plate
Uncover, increase heat to medium, cook 10 minutes stirring often until liquid reduces dramatically and masala clings tightly to meat. Stir in garam masala and crushed kasuri methi off heat. Rest 2 minutes covered. Garnish with fresh coriander and julienned ginger. Serve with naan, paratha, or basmati rice.
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