Delhi-Style Bhuna Lamb
Bhuna means “browned”—actually, the process of browning. So in this dish the meat has a browned look to it, and whatever sauce there is, it is thick and clings to the meat. This is a family recipe that comes via my niece, Abha. If you like, two slit hot green chilies may be added at the same time as the cilantro, just before the final stir. I like to eat this with Indian flatbreads (pita or other store-bought flatbreads may be substituted) as well as Potato and Pea Curry. You could also serve it with rice.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60–70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.
