Lamb bhuna masala
Curries With Bumbi · ♥ 1.5K likes · 31K views · 7 min video
Read about lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g ginger
- 50 g garlic
- 1030 g lamb
- 1 whole green chilli
Blend ginger, garlic and one optional green chilli with about a third of a cup of water to a smooth paste.
- ⅓ cup water
- 4 tbsp oil
Heat four tablespoons oil in a heavy-bottomed pot; add a dry bay leaf and two black cardamoms.
- 1 whole dry bay leaf
- 2 whole black cardamoms
- sliced onions
- ½ tsp salt
Add sliced red onions and half a teaspoon of salt; fry on medium to high heat until pale and soft, without browning.
- 2 tbsp yogurt
Add the ginger garlic chilli paste, stir briefly, then add the bone-in lamb (thawed and rinsed of the yogurt it was frozen in).
The lamb, and the yogurt freezing tip
- 1 tbsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tsp sugar
Add a tablespoon of Kashmiri red chilli powder, a teaspoon turmeric, a tablespoon ground coriander and a teaspoon of sugar; fry about 2 minutes.
Spice powders and sugar
- hot water
Add a splash of hot water and stir until it looks dry; repeat for 10 to 15 minutes (the bhuna).
- 1 cup hot water
Pressure cook 30 minutes in a regular pressure cooker or 35 minutes in an instant pot; in a regular pot on low heat it may take nearly two hours, adding water as it dries.
Pressure cooking until tender
- plain unflavored yogurt
- 2 tsp Shahi Garam Masala
- ¼ tsp black pepper powder
Meanwhile whisk room-temperature whole milk plain yogurt with 2 teaspoons Shahi garam masala and a quarter teaspoon black pepper until smooth, so it does not split.
Switch off the heat, let the pressure release naturally, open and remove the bay leaf and black cardamoms.
- ½ tsp Kashmiri chili powder
On medium heat add the yogurt, mixing continuously; taste and adjust, here half a teaspoon more Kashmiri chili powder.