Indian Lamb Pot Roast (Bhuna Lamb Masala)

Indian Lamb Pot Roast (Bhuna Lamb Masala) one-pot dish, where lamb is sauteed in flavorful spices,  other ingredients and cooked to perfection that it melts in your mouth.

Bhuna Lamb Masala

 

Indian Lamb Pot Roast (Bhuna Lamb Masala)

Serves: 4

Serving Suggestion: Can be served with Roti/Paratha (Indian Bread) OR Plain Rice.

 

Tools:

1 Large non-stick pot OR Skillet
1 Large Lid to cover the non-stick pot.
1 Medium non-stick pan – For sauteing onions. 

 

Ingredients:

1 lb. Lamb – Washed & Cut into medium size pieces OR boneless.
4 Tbsp Mustard Oil
3 Tbsp Oil – (Can use any non-flavor oil like Olive/Vegetable/ Corn)
3 Large Onions – Thinly sliced.
1½ Large Tomato – Thinly sliced
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
¼ Cup Fresh Coriander/Cilantro – Chopped 
2 Green Chilies – Deseeded and chopped into large pieces Optional
4 Tbsp Yogurt – Thick & Whisked
¼ Cup Water
2-3 Mint Leaves – For Decoration

 

Indian Spice Mix (Whole):

1 Big Bay Leaf
3 Big Black Cardamom
3 Cloves
4 Green Cardamom

 

Indian Spice Mix (Powdered):

2 Tsp Coriander Powder
2 Tsp Roasted Cumin Powder
1½ Garam Masala
Salt – As per taste
Red Chilies – As per taste

 

Method:

Prep Work:
In a large non-stick, heat 4 Tbsp Mustard oil in high heat till fumes start to form.

Now close the heat & keep aside. (This step has to be done if using mustard oil OR if any other oil, skip this step)

In a medium non-stick, heat 3 Tbsp oil, add onion and sauté till they turn dark brown in color OR till they are caramelized (This will take 5-6 min) and keep aside.

Heat (Medium) the large non-stick pot with mustard oil and add whole spice mix and sauté for ½ min.

Now add, Ginger-Garlic paste, sauté for 1 min and add lamb pieces & sauté for 2 min and cover with lid.

Lower the heat, Uncover the lid, sauté for 1 min and add the powdered spice mix and cover for another 5 min.

Uncover lid and sauté, now add already roasted onions and cover n simmer for 10 min (keep sautéing in between).

After 10 min, add tomatoes, green chilies, fresh coriander, yogurt, water and cook for another 10-15 min, till the lamb is tender, cooked and water is absorbed. (Depending on the lamb quality this step can take 15-20 min as well)

Serve Hot.

———— Enjoy the Bhuna Lamb Masala ——————


Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + 
@easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram / Twitter / Subscribe to our Newsletter / Google+

Yields 1 Laege Bowl

4

662

Indian Lamb Pot Roast – Bhuna Lamb Masala

5 minPrep Time

30 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

1 lb. Lamb – Washed & Cut into medium size pieces OR boneless

4 Tbsp Mustard Oil

3 Tbsp Olive Oil - you may use any light or vegetable oil too

3 Large Onions – Thinly sliced.

1½ Large Tomato – Thinly sliced

1 Tbsp Ginger Paste

1 Tbsp Garlic Paste

¼ Cup Fresh Coriander/Cilantro – Chopped 

2 Green Chilies – Deseeded and chopped into large pieces – Optional

4 Tbsp Yogurt – Thick & Whiske

¼ Cup Water

2-3 Mint Leaves – For Decoration

Indian Spice Mix (Whole):

1 Big Bay Leaf

3 Big Black Cardamom?

3 Cloves

4 Green Cardamom

Indian Spice Mix (Powdered):

2 Tsp Coriander Powder

2 Tsp Roasted Cumin Powder

1½ Garam Masala

Salt – As per taste

Red Chilies – As per taste

Instructions

    Prep Work:
  1. In a large non-stick, heat 4 Tbsp Mustard oil in high heat till fumes start to form. Now close the heat & keep aside. (This step has to be done if using mustard oil OR if any other oil, skip this step)
  2. --------
  3. In a medium non-stick, heat 3 Tbsp oil, add onion and sauté till they turn dark brown in color OR till they are caramelized (This will take 5-6 min) and keep aside.
  4. Heat (Medium) the large non-stick pot with mustard oil and add whole spice mix and sauté for ½ min.
  5. Now add, Ginger-Garlic paste, sauté for 1 min.
  6. Add lamb pieces & sauté for 2 min and cover with lid.
  7. Lower the heat, Uncover the lid, sauté for 1 min and add the powdered spice mix and cover for another 5 min.
  8. Uncover lid and sauté, now add already roasted onions and cover n simmer for 10 min (keep sautéing in between).
  9. After 10 min, add tomatoes, green chilies, fresh coriander, yogurt, water and cook for another 10-15 min, till the lamb is tender, cooked and water is absorbed. 
  10. (Depending on the lamb quality this step can take 15-20 min as well)
  11. Serve Hot.

Nutrition

Calories

662 cal

Fat

33 g

Carbs

91 g

Protein

18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
347
http://www.easycookingwithmolly.com/2012/04/bhuna-lamb-masala-lamb-pot-roasted-in/

 

 

No Replies to "Indian Lamb Pot Roast (Bhuna Lamb Masala)"

    Leave a reply

    Your email address will not be published.

    Rate this recipe:

    This site uses Akismet to reduce spam. Learn how your comment data is processed.