Bhunao is the Indian terminology for slow cooking of meats and masalas to derive the flavors from them. This lamb dish is slow cooked and the meat is being continuously cooked on slow flame without a lot of usage of water.
SERVES – 6
Vegetable Oil – 1, Cinnamon – 1”stick, Cardamom-4nos, Clove-4nos, Bay leaves – 2nos, Onion Grated – 500 gms, Lamb – 500 gms, Ginger Garlic paste – 2tbsp, Coriander powder – 2 tsp, tomato puree – 300 gms, Yoghurt 200 gms, Refined flour – ½ tsp, Kashmiri chili powder – 1tsp, Turmeric – 1tsp, Salt – to taste, Garam masala Pwd – ½ tsp, Corriander leaves chopped – 2 tbsp, Ginger Juliennes – 15 gms, Ghee – 2 tbsp, Lemon wedge – 2 no’s
1- Heat oil in a cooking pot, addcinnamon, cardamom clove & bay leaf allow the spices to splutter. Followed by add onion cook the onion till golden brown.
2- Add lamb to the above onions along with ginger garlic paste &Corriander pwd.Bhunnao the lamb on a slow flame once the lamb starts releasing the moisture, cover the pot and allow it to cook on a slow flame.
3- In the meantime add refined flour to the yoghurt, whisk & keep it aside.
4- Once the lamb is soft & 70% cooked add tomato puree mix it gently with lamb & continue cooking for another 5 minutes.
5- Add whisked yoghurt to the above lamb along with Kashmiri chilli pwd, turmeric pwd & salt. Cover the pot and continue cooking on a slow flame. Add little water in between if required.
6- finish the Bhuna gosht with chopped Corriander, ginger juliennes & ghee. Adjust the seasoning with salt & lemon juice (if required), before serving.