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Author Topic: Curry Kings Lamb Bhuna  (Read 21064 times)

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Offline Curry King

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Curry Kings Lamb Bhuna
« on: July 07, 2007, 12:56 PM »
This is my recipe for a BIR lamb bhuna:

3 or 4 tbsp Oil 
1 tsp Garlic & ginger puree
Half a tbsp tomato puree
1 Medium onion, chopped
Half a green pepper, chopped
Fresh whole chillies, deseed and finely chopped (type and quantity to taste)
1 tsp Hot chilli powder 
1 tsp Corrainder powder
1 tsp Cumin powder
Large pinch of dried methi leaves
Salt to taste
One portion of curry gravy(approx 8-10 tbsp)
Small handful of chopped coriander
1 large fresh tomato quarted or a couple of cherry toms halfed
Precooked lamb(I used 2 leg steaks) method here:
http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602

Fry the onion, pepper and fresh chili in the oil until going soft.
Add the garlic - ginger puree and fry for a few seconds stiring round the pan.
Stir in the tomato puree and fry for a minute or 2.
Add the powdered spices and cook for a further minute, 2 or 3 mintutes more if you don't have the heat right up.
Stir in the curry gravy a ladle at a time
Add the lamb and stir in.
Add the methi leaves and stir in.
Add the fresh tomato.
Sprinkle in some chopped coriander and stir in
Add some salt if needed.
Garnish with more fresh coriander.

« Last Edit: July 07, 2007, 01:10 PM by Curry King »
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Re: Curry Kings Lamb Bhuna
« Reply #1 on: September 25, 2007, 10:50 AM »
I have made a new batch of curry sauce last night.  I will be making this curry tonight and have high hopes.
I will get some pics and report back on this one as i have heard its highly recommended.

Stew 8)



Offline Bobby Bhuna

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Re: Curry Kings Lamb Bhuna
« Reply #2 on: November 29, 2007, 12:55 PM »
 :P That could well be the most beautiful thing in the world... I'll be trying this tonight. What base sauce did you go for in this cheeky little number?

Offline Curry King

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Re: Curry Kings Lamb Bhuna
« Reply #3 on: November 29, 2007, 06:56 PM »
Hi Robert,

I use my own base most of the time which is in the base sauce section but have recently started using the Rayver base.

cK
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Offline Bobby Bhuna

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Re: Curry Kings Lamb Bhuna
« Reply #4 on: November 30, 2007, 11:18 AM »
Hey CK, tried your Lamb Bhuna with the base sauce posted by admin. It was excellent. I have the pictures which I will post later, all the best, Rob.
« Last Edit: November 30, 2007, 12:57 PM by robert.bain »

Offline Curry King

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Re: Curry Kings Lamb Bhuna
« Reply #5 on: November 30, 2007, 11:52 AM »
Glad it worked out for, some pic's would be great  ;)

cK
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Offline Bobby Bhuna

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Re: Curry Kings Lamb Bhuna
« Reply #6 on: November 30, 2007, 01:02 PM »
Here are some images of my attempt. I don't really know the rules/guidelines on image posting, so please pm me if you think this is excesive and I will keep only 1.

« Last Edit: November 30, 2007, 06:41 PM by Curry King »

Offline Curry King

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Re: Curry Kings Lamb Bhuna
« Reply #7 on: November 30, 2007, 06:43 PM »
Hi Rob,

I've resized these just for easy viewing.

Pics look very similar to mine, it's one of my favorites so I hope it turned out good.

cK
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Offline Bobby Bhuna

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Re: Curry Kings Lamb Bhuna
« Reply #8 on: December 01, 2007, 01:33 PM »
One of the best results i've had to date. I'm surpised that with this entrie recipe there was no garram masala but it had a great BIR taste. I still ground my spices fresh though :P

Offline bigbuck

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Re: Curry Kings Lamb Bhuna
« Reply #9 on: December 08, 2007, 09:10 PM »
OMG i have died and gone to heaven. What a dish. only difference i used curry oil salvaged from base mix. Gonna make again and again. Many thanx.


 

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