Author Topic: Layne's Lamb Bhoona On The Bone.  (Read 1535 times)

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Offline laynebritton

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Layne's Lamb Bhoona On The Bone.
« on: May 20, 2006, 03:45 PM »
Hi Everyone,

This is my recipe for Lamb Bhoona but you can use Mutton but cook it for twice as long and remember these quantaties are a rough guide as they say NO recipe is set in stone they are only guidelines and you must taste it and add more if it needs  OK.

1 ? lb Lamb/Mutton
4 fl oz Veg Oil
2 Tbsp Pure Butter Ghee
3 Onions
15 Curry Leaves
4 inch Cassia bark
1 Tsp Fennel
1 Tsp Mustard Seeds
4 Bay Leaves
2 Tbsp Minced Garlic (I use Nishaan)
3" Fresh Ginger (grated)
Fresh Coriander
1 heaped Tbsp Tomato Puree
1 Heaped Tsp Chilli Powder
1 Heaped Tsp Turmeric
2 Heaped Tsp Paprika
1 Heaped Tsp Garam Massala
Pinch Of Salt

( Garam Massala)
1Tbsp Coriander Seeds
1Tbsp Cummin Seeds
1Tsp Green Cardamoms
4 Black Cardamoms
1 Tsp Black Peppercorns
1 Cinnamon Stick Halved
2 Bay Leaves
1Tsp Cloves
? Nutmeg

Method

Place the oil and ghee in a saucepan gas mark high add the following and fry for 2 Min's Curry Leaves, Cassia bark, Fennel seeds, Mustard Seeds, Bay Leaves, the gas must be high for the oil to fry the hard spices they will then release their flavour.

Add onions (finely sliced) then ginger keep gas up high add salt and fry until they have turned brown about 10 Min's keep stirring don't let the onions burn (you must keep mix moving around or ginger will catch) then add the garlic (keep stirring) then add your meat again I must stress gas high to seal the meat (2 Min's) add a spot of HOT water if needed

Now Turn gas down low then add Chilli, Paprika, Turmeric, Garram massala keep stirring the mixture should now start to take on a nice colour finally once your spice powders have gone add the Tomato Puree stir well let this gently simmer GAS LOW for about 1 hour Lamb / 2? Mutton if it's dry add a little water very sparingly don't forget this is a Bhoona it should NOT be of a runny consistency finally add your chopped fresh Coriander.

As I have said the amounts are only guidelines if it's not hot enough for you add more Chilli (be careful you don't spoil it)

I have been making this style Curry for many years ( I watched my Indian friend) and honestly It seems to get better every time I make It anyway PLEASE let me know how you on (good luck)

Regards
Layne   ;)






Offline extrahotchillie

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Re: Layne's Lamb Bhoona On The Bone.
« Reply #1 on: May 21, 2006, 10:11 AM »
Thanks Layne


 

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