One that I found on the web, tried and loved - well worth the extra bit of effort!
- Carbohydrate 20.96143 g
- Cholesterol 181.5 mg
- Fat 57.63471 g
- Fiber 5.69460010671616 g
- Protein 52.38973 g
- Saturated Fat 27.05547 g
- Serving Size 1 1 Serving (459g)
- Sodium 214.282 mg
- Sugar 15.2668298932838 g
- Trans Fat 4.162926 g
- Calories 808 calories
Step-by-step
- To make a lamb bhuna, start by gently browning a heady mix of spices as below (add to a large, hot, dry frying pan and gently roast for a couple of minutes) 2 Teaspoons: Cumin Seeds Mustard Seeds Fennel Seeds Fenugreek Seeds 4 Teaspoons: Coriander Seeds 2 or 3 dried chillis
- After roasting, let the spices cool before grinding to a fine powder with a pestle & mortar.
- Next, finely chop 2 large shallots, a four centimetre chunk of ginger and 4 or 5 garlic cloves, then cook in oil in a large pan until they turn golden brown. This will take maybe four or five minutes.
- Add a couple of medium tomatoes, peeled and chopped to the pan, along with a shake of curry mix. Feel free to use canned tomatoes instead of fresh. Cook until the sauce thickens.
- Add the roasted spice mix to the pan and stir well. The dry spice powder will cause the sauce to seize and thicken. Cook for a minute or two, taking care not to let the sauce catch on the bottom of the pan. If it does, add a splash of water and quickly stir.
- Now add a 550g of boneless lamb or mutton shoulder, cut into large chunks, and a teaspoon and a half of salt. Stir and cook for five minutes, making sure that the meat is fully covered in the thick sauce.
- Let the curry down with 250ml of water, bring to a gentle simmer, put a lid on the pan and cook on a very gentle heat for about an hour and a half.
- After this time, check that the meat is tender. If it isn’t leave it for a while longer. When the meat is ready, remove the lid from the pan and turn up the heat to reduce the sauce until it almost disappears. The aim is to create a dry dish, where the highly concentrated remains of the sauce cling tightly to the tender meat.
- Serve with naan bread, rice and cold beer. This is no place for wine. Beer only, please, something light and very, very cold.
Unlike standard wet curries that rely on generous pools of gravy, bhuna techniques focus on reducing the liquid entirely until the spices and aromatics cling directly to the protein. Mastering this preparation requires deliberate attention to the pan during the final stages when the sauce thickens rapidly.
The Foundation of Dry-Process Curries
Whole spices like cumin, coriander, and fennel release essential oils when subjected to dry heat in a skillet. Toasting them for two minutes until aromatic transforms their chemical profile before grinding. Shallots, ginger, and garlic require careful browning in oil for roughly four to five minutes to build a deep base flavor. Ground spices added subsequently will thicken the mixture quickly; keep water nearby to prevent burning if the bottom catches.Judging Doneness Without a Thermometer
Meat tenderness indicates readiness rather than internal temperature readings. Cubed shoulder chunks simmer gently covered for ninety minutes before lid removal allows moisture evaporation. Pressing a piece against the side of the vessel reveals whether the fibers yield easily under slight pressure. Uncovered reduction concentrates the remaining tomato and spice paste until the liquid nearly disappears entirely.Strategic Accompaniments
Starchy elements balance the heavy concentration of spices and high fat content. Steamed basmati rice absorbs stray oils, while plain naan provides structural contrast to the dense meat chunks. Light, cold lager cuts through the rich sauce far better than high-tannin red wines.
