Balti Lamb Bhoona Curry Recipe - Serves 2-4

Balti Lamb Bhoona Curry Recipe

From 202 to 404 calories each serving (400 to 602 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Mild



Ingredients

275g (10 oz) boneless lean lamb
1 tablespoon (15ml) tomato paste (puree)
2 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 teaspoon (5ml) salt
1/4 teaspoon (1ml) ground turmeric
2 tablespoons (30ml) cooking oil
3 medium onions, peeled and finely chopped
625ml (22 fl oz) water
1 tablespoon (15ml) lemon juice
5cm (2 inch) fresh ginger root, peeled and grated
1 tablespoon (15ml) finely chopped fresh coriander leaves
1 tablespoon (15ml) finely chopped fresh mint
1 fresh chilli, finely chopped


Method

Remove and fat from the lamb, cut into 1cm (1/2 inch) cubes, and set aside
Mix the tomato paste, garlic, smaller measure of fresh grated ginger, salt and turmeric in a small bowl and set aside
Heat the oil over a medium to high heat in a large frying pan (you need one with a lid)
Fry/saute the onion for 7-9 minutes until the onion is cooked but not browned
Push the cooked onion to the edge of the frying pan, add the spice mixture that you made to the frying pan, stir-fry for 20 seconds and then mix the onions and spice mixture
Add the lamb, mix well and saute for 2-3 minutes until the lamb is sealed (the mixture gets very dry so make sure that you saute often to make sure that it does not stick and burn)
Add a cup (250ml or 9 fl oz) of water, mix well, bring to a good simmer, lower the heat, cover and cook for 20 minutes, stirring every few minutes - if the curry becomes too dry before the 20 minutes are up, add some more of the water (a bhuna is a dry curry and adding the water as it is needed stops you from having a runny bhuna)
When the liquid has almost all gone after 20 minutes, increase the heat a little and bhoona (stir-fry with a large wooden spoon with a circular motion) for 5 minutes, making sure that the curry does not stick to the frying pan
Add the lemon juice, larger measure of fresh grated ginger, chopped coriander, chopped mint and chopped fresh chilli, mix well and serve immediately

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Recipe submitted by V Tirumalai on 5 July 2009