Indian Lamb Pot Roast – Bhuna Lamb Masala

Indian Lamb Pot Roast – Bhuna Lamb Masala: It’s a one-pot dish, using basic ingredients along with lamb.

Cooked to perfection that it melts in your mouth.

Bhuna Lamb Masala

Indian Lamb Pot Roast – Bhuna Lamb Masala

 

Lamb Pot Roasted in Indian Spice – 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 ——————


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Yields 1 Laege Bowl

4 People

662

Indian Lamb Pot Roast – Bhuna Lamb Masala

5 minPrep Time

30 minCook Time

35 minTotal Time

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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 & 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

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)?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
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http://www.easycookingwithmolly.com/2012/04/bhuna-lamb-masala-lamb-pot-roasted-in/

 

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