Balti Lamb Bhoona Recipe

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Balti Lamb Bhoona Recipe - Serves 2-4

Taste Rating = 7.5 Heat Rating = Mild

Ingredients

10 oz boneless lean lamb
1 tablespoon tomato paste (puree)
2 cloves of garlic, peeled and crushed
1 inch piece fresh ginger root, peeled and grated
1 teaspoon salt
1/4 teaspoon ground turmeric
2 tablespoons cooking oil
3 medium onions, peeled and finely chopped
2 1/2 cups (21 fl oz or 1 1/3 pints) water
1 tablespoon lemon juice
2 inch piece fresh ginger root, peeled and grated
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh mint
1 fresh chilli, finely chopped

Method

Remove and fat from the lamb, cut into 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 (8 fl oz or 1/2 pint) 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 cilantro, chopped mint and chopped fresh chilli, mix well and serve immediately

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Recipe submitted by V Tirumalai on 4 July 2009

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