Indian Lamb Pot Roast – 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. 

 

Bhuna Lamb Masala – Bhuna Gosht 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

 

Bhuna Lamb Masala – Bhuna Gosht 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)

1. 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.
2. Heat (Medium) the large non-stick pot with mustard oil and add whole spice mix and sauté for ½ min.
3. Now add, Ginger-Garlic paste, sauté for 1 min and add lamb pieces & sauté for 2 min and cover with lid.
4. Lower the heat, Uncover the lid, sauté for 1 min and add the powdered spice mix and cover for another 5 min.
5. Uncover lid and sauté, now add already roasted onions and cover n simmer for 10 min (keep sautéing in between).
6. 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)
7. Serve Hot.