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
Bhuna Lamb Masala – Bhuna Gosht
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)
- 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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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.
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:
- 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:
- 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.
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 621Total Fat: 45gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 111mgSodium: 553mgCarbohydrates: 23gFiber: 6gSugar: 9gProtein: 33g
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