Caramelized Lamb Tomato Bowl — Lamb Bhuna Bowl
A complete weekday bowl of slow-reduced lamb in a deeply caramelised tomato-onion masala, spooned over basmati rice and finished with fresh ginger and coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g basmati rice. Finely chop 2 medium onions (300g total) and 2 medium tomatoes (240g total). Julienne 2 tsp fresh ginger and chop 2 tbsp fresh coriander. Cut 400g lamb shoulder into 1.25-inch pieces. Lightly crush 4 cardamom pods and 2 cinnamon sticks. Measure all spices and pastes.
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat, rest covered 5 minutes while preparing the bhuna.
Bloom
Heat 4 tbsp oil in a large heavy saucepan over medium-high heat. Add cardamom, cinnamon, cloves, and bay leaves; sizzle 30 seconds until fragrant. Add lamb pieces and sear 5 minutes, turning, until browned on all sides. Remove and set aside.
Saute
Lower heat to medium. Add chopped onions, cook 8 minutes stirring often until deep golden brown. Add ginger-garlic paste, cook 1 minute until raw smell fades. Stir in tomatoes, tomato paste, Kashmiri chilli powder, coriander, cumin, turmeric, and remaining 1 tsp salt.
Braise
Cook masala 5 minutes on medium-low, mashing tomatoes, until oil beads and masala darkens. Return lamb with juices. Add 360ml hot water, stir, cover, simmer on low 25 minutes until lamb is fork-tender.
Reduce
Uncover, increase heat to medium. Cook 7 minutes stirring often until liquid reduces dramatically, masala thickens and darkens, clinging tightly to meat—the bhuna stage. Stir in garam masala and crushed kasuri methi off the heat.
Plate
Fluff rice with a fork. Divide rice between two bowls, top each with lamb bhuna, garnish with fresh coriander and julienned ginger. Serve with garlic pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.