Delicious Slow Cooked Lamb Bhuna | How to Cook Lamb Bhuna

Описание: #lambbhunarecipe #bestlambbhuna #lambbhunacurry #slowcookedlambbhuna

The word 'Bhuna' refers to the cooking method, my delicious slow cooked lamb bhuna recipe is simply divine, you will be very impress with the result, it is very important to allow plenty of time to cook gently in a low heat.

Originating in Bengal, Bhuna is a hot curry, and it doesn’t come swimming in sauce. It’s usually a thick sauce, with just enough to cling to the meat.

Bhuna is very popular in the UK, and the heat level of this curry varies a lot in different British-Indian restaurants. My bhuna recipe is rather mild as I am cooking dinner for friend who unable to enjoy too much of chillies, however this bhuna recipe is simply the BEST

Ingredients – Part One
Leg of Lamb – cut into bite sizes, I left the bone uncut as I did not had the strength to cut
8 Cloves of Garlic – make paste
5 inches of Ginger – make paste
Teaspoon of Cumin Powder
Teaspoon of Fennel Powder
Teaspoon of Turmeric Powder
Tablespoon of Coriander Powder
Mix all the above ingredients and let it rest for 30 minutes
Heat up oil in a large thick base pot or pan and add the marinated lamb, cook in a low flame with gentle simmer for 45 minutes

Ingredients – Part Two
4 Large Red Onions – Chopped
2 Bay leaves
1 Cinnamon Stick
Tablespoon Fennel Seeds
Heat up oil and add all the above ingredients, fry till onions are caramelised
Once onions are ready, add the following ingredients one by one as per my video
6 x Green Chillies – Chopped
2 Tablespoons of Coriander Powder
3 Tablespoon of Garam Masala Powder
Tablespoon of Cumin Powder
Teaspoon of Turmeric Powder
6 x Fresh Tomatoes – Chopped
Teaspoon of Salt
1 Large Bell Pepper Red – Chopped
2 Tablespoons of Tomato Puree
Once all done as per my video instruction, now transfer the bone or bones to the dish
Cup of Water
Adding water, cover it with lid and gentle simmer for 30 minutes
Then transfer the rest of the meat including the sauce and cook for further 10 minutes with lid on
Handful of Chopped Coriander Leaves
Half Lemon Juice
Finally add coriander leaves and a bit of lemon juice, mix it well, turn the heat off, cover it with lid and let it rest for an hour before serving

SOUND TRACK:
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CHAPTER
00:00 Introduction
00:11 Ingredients Part One
00:23 Marinate
00:36 Heat up Oil & add Lamb
01:01 Ingredients Part Two
01:23 Heat up Oil - Start Tempering
01:50 Fry till Onions are Caramelised
02:07 Green Chilli
02:22 Masala
02:54 Chopped Tomatoes
03:17 Cook till Tomatoes Breaks
03:36 Sprinkle Salt
03:50 Bell Pepper & Tomato Puree
04:14 Lamb Bones & Water
04:24 Cook for 30 Minutes
04:46 Add Rest of the Lamb cook 10 mins
05:26 Coriander & Lemon Juice
05:37 Ready