MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Bhuna (Lamb Curry)
 Categories: Lamb, Indian
      Yield: 4 Servings
 
      2 tb Oil
    1/2 ts Cumin seeds
      1    Cinnamon stick
      4    Cloves
      4    Cardamom pods
      2    Bay leaves
    1/2 ts Black peppercorns
      2    Onions; sliced
    1/2 c  Green bell pepper; chopped
      1 tb Garlic; minced
      1 tb Ginger; minced
    1/2 ts Ground turmeric
    1/2 ts Ground cumin
      2 ts Ground coriander
      1 ts Red chili powder
    1/2 ts Ground black pepper
      1 kg Lamb; cut into 3 cm cubes;
           -(I used boneless leg roast)
      2    Green chilies; sliced
      2 tb Yogurt
      2 tb Tomato paste
      1 c  Water; + extra if needed
      1 ts Garam masala
      1 ts Dried fenugreek leaves;
           -(kasuri methi)
      1 tb Cilantro; chopped
           Salt; to taste
 
  Preparation time: 15 minutes
  Cooking time: 40 minutes
  
  Lamb bhuna featuring lamb gently fried in aromatic spices to create a
  rich and flavorful curry. Perfect side dish for rotis, parathas and
  rice
  
  Heat oil in a large frying pan over medium-high heat. Add cumin seeds,
  cinnamon, cloves, cardamom pods, bay leaves and black peppercorns.
  Stir fry until aromatic and lightly browned. Add onions and bell
  peppers (capsicum). Sauté, stirring occasionally, for 3-4 minutes or
  until onions are slightly browned.
  
  Add ginger and garlic. Sauté, stirring constantly, for 2 minutes or
  until aromatic. Add turmeric powder, coriander powder, cumin powder,
  red chili powder and black pepper powder. Sauté, stirring
  constantly, for a minute or until fragrant.
  
  Add lamb, green chilies and yogurt. Season with salt. Stir to
  combine. Stir fry lamb over high heat for about 10 minutes. When lamb
  starts to brown, add tomato paste (tomato purée) and stir fry for 5
  minutes.
  
  Pour in 1 cup water. Stir to combine. Cook, covered, over medium-low
  heat for about 30-35 minutes or until tender. (Alternatively, you can
  cook lamb in a pressure cooker. Cook over high heat for 1 whistle and
  then reduce the heat to low to cook for another 10 minutes)
  
  Add garam masala, dried fenugreek leaves and chopped coriander
  (cilantro) leaves. Stir to combine. Heat through.
  
  Garnish with more coriander (cilantro) leaves if you like
  
  Recipe by Rose Mary George
  
  Recipe FROM:
  <https://nishkitchen.com/lamb-bhuna-restaurant-style-video/>
 
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