Bhuna Lamb Curry

Indian cuisine showcases a plethora of meat curries from simple to very involved. Meat of all kinds~ lamb, goat, mutton/sheep and beef are all very popular, though the latter beef is least due to religious reasons.Im sharing one today that’s fairly simple, fragrant and delicious. I also choose lamb which is easily available in regular grocery stores and definitely with Halal, Mediterranean butchers shops. Use beef, goat or mutton if that’s your preference of meat, the curry will work just as well with slightly different flavor and texture with each meat. Also be mindful cooking times may vary. The stew is aromatic, slightly hot and beautifully spiced – if wanting milder flavors, cut back on green chillies and warm finishing garam masala at the end.

How to Make Homestyle Lamb Curry

• Choose stewing meat pieces from leg or shoulder with a few bones for this curry.
• The yogurt adds a slightly tangy creamy touch, switch it out for tomatoes if you prefer, my choice is yogurt as it gives a silky gravy texture.
• This recipes needs quiet a bit of onion. Onions is the base and it gives the curry the saucy gravy that we desire to eat with rice. Finely chop or mince the onions. The onions will breakdown in the long cooking process.
• The curry is finished with an aromatic finishing garam masala which leaves a lingering aromatics drool worthy flavor that is perfect to pair with some simple basmati rice, toasted bread or rotis, a salad or Indian style sabzi.
• Ghee would be the first choice of fat however any neutral oil such as avocado, olive oil will work.
• If one pot meal is your thing instead of additional side dishes, add vegetables to the curry – sweet potatoes, potatoes and carrots should be added along with the meat and for short cooking veggies like asparagus, green beans, or spinach can be add towards the end. Veggies take on the flavors of the meat and are quite delicious.
• Like most curries, and stews, particularly for meats, curries are best a few hours after they’re cooked and even better the next day. This gives the spices time to meld flavors into a more mellow finish.