Ingredients
-
2 1/4
-
5
-
3
-
4
-
1
-
1
-
2
-
1
-
1/2 - 1
-
7
-
-
-
-
-
Directions
Bhoona Gosht,One of our favourite lamb curries, from a book Indian Cooking. You need to take care with the heat at particular stages to achieve the right finished dish. Looks fiddly, and it may be but it’s worth it.,Totally delicious! We have been looking for a good lamb curry and this rocked! The flavor was amazing and it gave me the basics for cooking a curry that I had been looking for. It didn’t cook down as much as I was hoping, so I added some tomato paste. We like our curry thick and the paste was perfect. Thanks!,Since I tried bhoona lamb in a fancy indian restaurant, I just had to make it at home. This recipe turned just perfect – the lamb was nice and tender, and I had enough left for the rest of the week. I’ll definitely make this again!
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Steps
|
1
Done
|
Trim the Fat from the Meat and Cut Into 1-Inch Cubes. |
|
2
Done
|
Heat the Oil Over Medium Heat and Fry the Onions, Ginger and Garlic Until the Onions Are Just Soft (about 5 Minutes). |
|
3
Done
|
Lower the Heat and Add the Turmeric, Cumin, Coriander and Red Chilli Powder. |
|
4
Done
|
Stir and Fry For 2-3 Minutes. |
|
5
Done
|
Add the Meat and Turn the Heat to Medium. |
|
6
Done
|
Fry For 5 Minutes Stirring Frequently. |
|
7
Done
|
Cover the Pan and Cook on Medium Heat Until All the Liquid Dries Out. |
|
8
Done
|
Turn the Heat to High and Fry the Meat For 2-3 Minutes Continuously. |
|
9
Done
|
Reduce the Heat to Medium and Fry For a Further 7-8 Minutes, Stirring Frequently. |
|
10
Done
|
by Now the Meat Should Look Fairly Dry and the Fat Should Be Floating on the Surface. |
