Lamb Bhuna (Fry Lamb Meat)

Name: Lamb Bhuna (Fry Lamb Meat)
Cuisine: British
Ingredients: 🌻For lamb marination:; 300 g lamb with bones; Salt to taste; 1/2 cup thick yogurt; 1 tsp ginger & garlic paste; 1 Tbsp red chilli powder; 1 tsp chilli flakes; 1 Tbsp red Kashmiri chilli powder; 1/2 tsp turmeric powder; 2 tsp crushed cumin & coriander (roasted and crushed); 1 tsp Fenugreek leaves; 1 lemon juice; 🌻For gravy:; 2 onion cut into slices; 1/2 Tbsp ginger & garlic paste; 1/3 cup oil or ghee; 1 bay leave; 5-6 cloves; 1 small stick cinnamon; 2 green cardamom; 2 black cardamom; 1/2 cup crush tomato or purée; 1/4 cup beaten yogurt; 1 & 1/2 cup Water or as needed

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#lamb #curry #fryMeat #fry #SeasonalCooking #lunch #dinner #seasonalingredient

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#lamb #curry #fryMeat #fry #SeasonalCooking #lunch #dinner #seasonalingredient

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Ingredients

🌻For lamb marination:
300 glamb with bones
Salt to taste
1/2 cupthick yogurt
1 tspginger & garlic paste
1 Tbspred chilli powder
1 tspchilli flakes
1 Tbspred Kashmiri chilli powder
1/2 tspturmeric powder
2 tspcrushed cumin & coriander (roasted and crushed)
1 tspFenugreek leaves
1lemon juice
🌻For gravy:
2onion cut into slices
1/2 Tbspginger & garlic paste
1/3 cupoil or ghee
1bay leave
5-6cloves
1small stick cinnamon
2green cardamom
2black cardamom
1/2 cupcrush tomato or purée
1/4 cupbeaten yogurt
1& 1/2 cup Water or as needed

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Steps

1

Wash and dry lamb meat well.
Take a big bowl add all marination ingredients mix well and make a thick paste then add lamb meat mix well cover and keep in fridge about 3-4 hours or all night.
Heat oil / ghee in a big pan add all hole spices fry for a few mins then add ginger & garlic paste fry 1 mins.
2

Then add onion fry well till nice golden brown add marinated meat in pan and fry well till all water goes dry.
Then add tomato fry well add beaten yogurt till all oil or ghee come to the surface.
Add 1 & 1/2 cup of boiled water Cover with the lid and reduce the heat to lowest setting. Simmer for 30-35 minutes, stirring occasionally to check the liquid levels.
3

Uncover the pot and increase the heat to high. Cook for another 15 minutes or until the sauce is nice and thick and all liquid is gone.
Garnish with coriander or mint leaves and chillies.
Served with Rice, roti or naan.
✅Notes:
You can cook lamb Bhuna in pressure cooker as well.