Get ready to elevate your culinary skills and tantalize your taste buds with the bold and aromatic flavours with this Lamb Bhoona Ghosht recipe. This classic Indian dish is a labor of love, where tender lamb is slow-cooked with a medley of traditional spices, onions, tomatoes, and a flavourful gravy, resulting in a rich and indulgent dish that is a true feast for the senses. Join us on a flavourful journey as we unlock the secrets to creating this irresistible dish that will transport you straight to the vibrant streets of India with every delicious bite. Let's dive into the world of Lamb Bhoona and embark on a culinary adventure that will leave you craving for more!
Serves 4
Preparation time 20 minutes, Cooking time 2hour 40 minutes, Overall time 3 hours
Recipe Difficulty level - Beginner-Friendly / Intermediate Cook
Special equipment - None
Heat level - Medium
Bhoona or 'Bhuna' which way should it be spelt ? truth is it doesn't matter it's been done both ways, Bhoona means to 'fry' and Gosht means 'Meat' so 'Fried Meat' in this case it's lamb and this works out wonderfully. Now the secret is not in frying the lamb but the onions and uses a good quantity in there three large ones actually, the frying stages 'caramelize' and bring out the sweetness of the onions now combined with fresh garlic and ginger and along with the four base spices it truly starts off well. This recipe calls for lamb but pork works particularly well and I tent to use this because of the price of lamb these days
Chicken or king prawns work well too but the recipe is a little different , I'll post them at some stage
This was the very first Indian dish that I cooked and it turned into one that I would cook on a frequent basis please, please try this one if nothing else - Steve
Lamb Bhoona Ghosht Recipe
Ingredients:
1 kilo of diced lamb (keep the bone)
3 large onions finely chopped
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
1 inch piece of ginger chopped quite small
1 teaspoon of chilli powder
3 teaspoons of ground coriander
2 teaspoons of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of Celtic or Himalayan salt
1 can of chopped tomatoes
300ml of water or stock
3 chopped tomatoes
2 large mild green chillies
1 teaspoon of garam masala
chopped coriander leaves
How to make Lamb Bhoona Ghosht
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Prep all your ingredients,
In a large pan heat the ghee or coconut oil on a medium heat, and then fry the chopped onions, crushed garlic and chopped ginger, fry for around 5 minutes on a high heat.
Lower the heat and then add the ground coriander, cumin, chilli powder and turmeric. Fry for another 5 minutes stirring frequently, (Do not let the spices burn add a splash of water if you need to).
Increase the heat to high, add the diced meat and fry for 5 minutes the until the meat changes colour, stirring constantly, this will seal in the flavours. Next cover the pan with a lid and cook on low for 20 minutes stirring from time to time.
Uncover the pan and turn the heat to high and stir constantly; this is to remove the moisture that has come out of the onions, fry for about 5 minutes until most of the moisture has evaporated.
Now add the tinned tomatoes, stock/water and salt. Cover and simmer for 1 ½ hours until the gravy looks thick, stirring now and then to stop it sticking to the bottom of the pan, add a drop more water if it gets too dry.
Add the chopped fresh tomatoes and green chillies and stir fry for 10 minutes on high.
Finally finish the dish by adding the garam masala and coriander leaves. Stir through and serve immediately.
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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