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.

Indian Lamb Pot Roast Bhuna Lamb Masala | Bhuna Lamb Gosht | Lamb Bhuna

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 ——————

 

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Yield: 1 Laege Bowl

Indian Lamb Pot Roast – Bhuna Lamb Masala

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.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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)

Make the Indian Lamb Pot Roast – Bhuna Lamb Masala:

  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.
  4. Add lamb pieces & sauté for 2 min and cover with lid.
  5. Lower the heat, Uncover the lid, sauté for 1 min and add the powdered spice mix and cover for another 5 min.
  6. Uncover lid and sauté, now add already roasted onions and cover n simmer for 10 min (keep sautéing in between).
  7. 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. 
  8. (Depending on the lamb quality this step can take 15-20 min as well)
  9. Serve Hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 621 Total Fat: 45g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 30g Cholesterol: 111mg Sodium: 553mg Carbohydrates: 23g Fiber: 6g Sugar: 9g Protein: 33g

 

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