Indian cuisine · Meat & Kebab

Bhuna Gosht

Lamb curry cooked without added water, fried until the oil separates from the dark onion-tomato masala.

Ingredients · for 4 servings

• 800 g lamb shoulder (diced)
• 4 onions
• 3 tomatoes
• 2 tbsp ginger-garlic paste
• 2 tsp coriander seeds
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 150 g yogurt
• 1 cinnamon stick and 4 cloves
• 1 bunch fresh cilantro
• 6 tbsp oil, salt

Instructions

1. Pat the lamb cubes dry; cut the onions into fine half-rings, dice the tomatoes small and coarsely crush the coriander seeds in a mortar.
2. Heat oil in a heavy pot, let the cinnamon stick and cloves sizzle for 30 sec. and fry the onions in it over medium heat for 12–15 min. until deep brown.
3. Roast the ginger-garlic paste for 2 min., then add the lamb and sear over high heat for 8–10 min. until browned all over.
4. Stir in the turmeric, Kashmiri chili powder and crushed coriander seeds, fold in the yogurt spoon by spoon and add the tomatoes.
5. Braise covered over low heat for 45–50 min. – without water, only in its own juices – then remove the lid and cook uncovered for another 10–15 min. until the oil visibly separates from the masala.
6. Season with garam masala and salt, sprinkle with chopped cilantro and serve with naan or chapati.