LAMB BHUNA RECIPE | BBC GOOD FOOD
Provided by: Tom Kerridge
Categories: Dinner, Supper
Total time: 2 hours 10 minutes
Prep time: 30 minutes
Cook time: 1 hours 40 minutes
|600g lamb neck fillet or shoulder, cut into large chunks|
|6 garlic cloves, finely grated|
|thumb-sized piece of ginger, peeled and finely grated|
|2 tbsp malt vinegar|
|½ tsp ground cinnamon|
|1 tbsp sunflower oil|
|3 tbsp sunflower oil, plus a little extra if needed|
|2 onions, finely chopped|
|10 curry leaves|
|2 dried chillies, or ½ tsp chilli flakes|
|1 tsp cumin seeds|
|1 tsp mustard seeds|
|1 tsp ground coriander|
|½ tsp fenugreek seeds or ground fenugreek|
|1 tbsp tomato purée|
|400g can chopped tomatoes|
|1 tsp garam masala|
- To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
- For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
- Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
- Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.
Calories 455 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.5 milligram of sodium
LAMB BHUNA – AN AUTHENTIC BEGNAL CURRY RECIPE USING TASTY LAMB …
Provided by: Michelle Minnaar
Total time: 2 hours 15 minutes
Prep time: 15 minutes
Cook time: 2 hours
|10ml (2 tsp) cumin seeds|
|10ml (2 tsp) coriander seeds|
|5ml (1 tsp) mustard seeds|
|5ml (1 tsp) dried chilli flakes|
|5ml (1 tsp) fennel seeds|
|5ml (1 tsp) fenugreek seeds|
|5ml (1 tsp) cardamom pods|
|5ml (1 tsp) ground ginger|
|10ml (2 tsp) vegetable oil|
|2 tbsp tomato paste|
|30ml (2 tbsp) ghee|
|1/4 cup of water|
|1kg (2 lbs) lamb shoulder (or lamb leg), cubed|
|2 large onions, finely chopped|
|6 garlic cloves, peeled and crushed|
|3 green chillies, washed and finely chopped|
|10 curry leaves|
|6 tomatoes, washed and pureed (remove the seeds from the tomatoes if you want)|
|5ml–10ml (1 tsp–2 tsp) salt|
|5ml–10ml (1 tsp–2 tsp) garam masala or curry powder|
- First prepare the spice paste by frying all the spice mix in the oil in the frying pan until their fragrances are released. You’ll hear popping and the spice mix should turn a golden brown. The process should take around 5-10 minutes on a medium heat.
- Immediately remove the spices from the heat and grind finely in a spice grinder.
- In the same frying pan, brown the lamb in the ghee on a medium heat, then set the meat aside.
- Fry the onions, then after 5-10 minutes add the garlic, chilli flakes, a pinch of salt and the curry-leaves, and cook for another 5-10 minutes.
- Add the mustard seeds, coriander seeds, cumin seeds, dried chilli flakes, fennel seeds, ground ginger and fenugreek seeds into the frying pan and give it a good stir.
- Pour in the pureed tomatoes, tomato paste and water, and let the mixture reach a slow simmering point, then after a few minutes add the lamb.
- Continue cooking the lamb until tender. This cooking process can take about an hour. The longer it cooks for on a low heat, the more tender the results. If the pan gets too dry, add an extra splash of water.
- Season with salt and finish off with garam or curry powder. Check seasoning and add salt if necessary. Cook for another 5-10 minutes then serve.
ServingSize 1 serving, Calories 441 calories, SugarContent 5.5 g, SodiumContent 377 mg, FatContent 20.4 g, SaturatedFatContent 7.7 g, CarbohydrateContent 13.9 g, FiberContent 4.1 g, ProteinContent 49.8 g, CholesterolContent 161 mg
LAMB BHUNA RECIPE – BBC FOOD
Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt.
Provided by: Nadiya Hussain
Prep time: 1 hours
Cook time: 1 hours
Yield: Serves 4
|100ml/3½fl oz olive oil|
|1 tsp salt|
|5 garlic cloves, peeled|
|25g/1oz fresh root ginger, sliced|
|2 small onions, roughly chopped|
|1 large green pepper, seeds removed, roughly chopped|
|2 large red chillies, roughly chopped|
|½ tsp ground cinnamon|
|½ tsp ground turmeric|
|2 tsp curry powder|
|800g/1lb 12oz boneless diced lamb leg|
|15g/½oz fresh coriander, chopped|
|200g/7oz self-raising flour, plus extra for dusting|
|2 tbsp garlic granules|
|1 tsp caster sugar|
|1 tsp salt|
|25g/1oz unsalted butter, softened, cut into cubes, plus extra for melting|
- To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.
- To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.
- Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes.
- Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.
- Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
- Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.
- When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna.
Calories 763kcal, CarbohydrateContent 48g, FatContent 41g, FiberContent 6g, ProteinContent 48g, SaturatedFatContent 13g, SugarContent 5g