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Author Topic: Mutton Bhuna  (Read 4449 times)

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Offline 976bar

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Re: Mutton Bhuna
« Reply #10 on: September 07, 2012, 08:19 PM »
Hi 976bar what base and spice mix did you use?
Looks absolutely delicious this is a must try, will do this tomorrow.
Also how much salt and green pepper, the dreaded question mark again, i suspect half a teaspoon salt and half a pepper.
Thanks.

Hi Frank,

When I first made this I used the Taz's base and Spice mix. I use about a third of a green pepper for an individual dish and about 3/4 to 1 teaspoon of salt which I find brings out the flavour to the dish :)

Online Unclefrank

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Re: Mutton Bhuna
« Reply #11 on: September 07, 2012, 08:45 PM »
Thanks 976bar, much appreciated.
KING 810


Offline Edwin Catflap

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Re: Mutton Bhuna
« Reply #12 on: September 08, 2012, 11:30 AM »
Hi 976, it's the use of garlic in the main that I,d like to you what you do exactly with both the purée and how you crush and use the cloves

Cheers ed

Offline 976bar

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Re: Mutton Bhuna
« Reply #13 on: September 08, 2012, 12:13 PM »
Hi 976, it's the use of garlic in the main that I,d like to you what you do exactly with both the purée and how you crush and use the cloves

Cheers ed

Hi Edwin,

For the fresh garlic, depending on how lazy I am I either put the cloves through one of those hand held garlic presses, or if I feel a little more adventurous, I'll sprinkle a little salt onto a chopping board, finely chop the garlic then scrape it with the back of a knife into a paste. Below is the method for cooking the dish.

Method:
Add the oil to the pan on a low heat and add the onion and star anise, soften the onions until they are translucent and golden, add the green pepper, chili(s) and garlic. (Remove the star anise at this stage). Cook for about 2-3 minutes but do not let the garlic burn or it will give a bitter taste to the dish.
Add the spice mix, curry powder, methi leaves and salt and cook gently for about 20-30 seconds. Add the tomato puree and stir in to form a masala.
Add a ladle of the base sauce and mix everything together. (At this stage turn the heat up to medium), let the oil separate from the base then add another ladle and do the same.
Add the chicken or lamb and the chopped tomatoes and mix in.
Add another ladle of base sauce if required, remember Bhuna should be quite a dry dish but if you want more sauce then add another ladle of base.
Continue cooking until the meat is warmed through and the tomatoes are cooked. Sprinkle on the freshly chopped coriander and serve.

Hope this helps :)

Offline Edwin Catflap

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Re: Mutton Bhuna
« Reply #14 on: September 10, 2012, 02:38 PM »
Hi 976 made this the other day with what's called a mutton back strap, a long very lean fillet, and slow cooked it like you siggested for 4 hoyurs till tender. Then made to spec the curry and was very pleased with the results. Its my first Bhuna and it was very full of flavour from the tomatoes, peppers, onion and of course the mutton. It had a subtle level of heat and i garnished with a couple of extra cooked through green finger chilli's. I will definatley make this again and will definately be using more mutton (photo's next time)

Cheers 976! :P

Offline 976bar

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Re: Mutton Bhuna
« Reply #15 on: September 10, 2012, 04:47 PM »
Hi 976 made this the other day with what's called a mutton back strap, a long very lean fillet, and slow cooked it like you siggested for 4 hoyurs till tender. Then made to spec the curry and was very pleased with the results. Its my first Bhuna and it was very full of flavour from the tomatoes, peppers, onion and of course the mutton. It had a subtle level of heat and i garnished with a couple of extra cooked through green finger chilli's. I will definatley make this again and will definately be using more mutton (photo's next time)

Cheers 976! :P

Hi Edwin,

I'm glad you enjoyed it :)

As I have said before, Bhuna is supposed to be a medium heat dish so as not to spoil all the other flavours. However, everyone has the right to their own heat levels or spice likings and this is why I never contest other peoples attempts at making curry anymore. (Yes I have been guilty in the past, but I have grown on from this now).

There will always be some on here that will ridicule others in their attempts, simply because they have been cooking for 30 years or more in restaurants/certain styles, have been taught in certain ways and manners and, "It should not be done this way, because....... my tutor of 40 years ago would turn in his grave if a single poppy seed was omitted...or whatever reason."

But I have always believed that cooking comes from the soul, it's what you create.... it's how you inspire others rather than dictate how it should be.... and having worked at the Olympics and Paralympics for the past 6 odd weeks has opened a whole new world to me about the way people cook food...

We had trainee chef's who had just completed 1 years college to Michelin starred chef's with many years experience, it taught me a lot....

I start my new job tomorrow, and hope to further my experience which I will be more than glad to share with anyone here who wants to know, but I certainly will not be telling anyone how it should be done, nor ridiculing them for their attemps :)


 

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