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Pakistani
Bhuna Gosht Masala - Lamb Bhuna
85 min total5 prep80 cook3 servings
ClassicLow-Carb
This delicious curry is a keeper! Throw everything into a pot and allow it to simmer for 1 hr and when the times up, add in some oil and saute the curry till it's at a consistency you like! So simple and such little effort required for a really tasty dish!
Ingredients
produce
- 1.5 mediumonion (chopped)
- 1heaped tsp garlic paste
- 1heaped tsp ginger paste
- 3 tspcoriander powder
- 1 tspred chilli powder (to taste)
- 0.75 tspcoarsely ground black pepper
- 2 tspkashmiri chilli powder/degi mirch
- 1handful coriander (chopped)
pantry
- 3tomatoes chopped
- 1.5 tspsalt (or to taste)
- 2.5 tspcumin powder
- 0.5 tspgaram masala
- 5 tbspoil
meat
- 1.1lb lamb (bone in)
Steps
- Add all the ingredients except the oil, kashmiri/degi powder. and coriander to a pot.
- Don't worry about chopping everything finely as in step 4 they will all break down into the masala
- Add 3/4 cup /175ml water to the pot.
- Cover, bring to a boil, then simmer on low for 1hr.
- After 1hr, the lamb should be almost cooked and the onions and tomatoes should be very tender.
- Some of the fat from the lamb will have also been released and may be rising to the top at this point.
- Uncover and bring the heat to high.
- Add the oil, then begin to allow the water to dry out - this may take 10-15 minutes depending on how much water there is.
- Stir vigorously and keep the heat to high, stirring and drying out the curry until it is very dry
- Once the curry is very dry, add some water in and stir until the curry comes to a consistency you're happy with.
- Add in the kashmiri red chilli powder/degi mirch (this is purely for colour and doesn't taste of much, so you can add more or less or omit entirely if you wish).
- Let it simmer on a low heat cover for a few minutes.
- Add the chopped coriander, stir in and turn the heat off.
- Your bhuna gosht masala is ready!
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
