Today seemed like a good day to cook our latest spicery monthly curry blend - Lamb Bhuna. A rich, slightly fruity curry with an onion base and flavoured with ground cumin, coriander, chilli powder, garam masala, turmeric, cinnamon & cloves.
We heated the large egg with the dutch oven in an indirect setup to 350 deg F and then added some ghee, a chopped onion and a paste of pureed onion & spices to the pan. We let the onion mixture cook out for a few minutes and then added the diced lamb. The meat had been marinading in spices and yoghurt. We left it to start to caramelising in the dutch oven, lid off, for 15 minutes.
We then added some warm water to loosen the sauce and left it to cook for a further 20 minutes. At this point we added chopped, fresh tomatoes and left it to cook for a further 25 mins while the basmati rice was steaming. When the lamb was cooked and tender, and the tomatoes had made a thick & unctuous sauce, we took the dutch oven & grid off the egg and placed naan breads directly on the plate setter to warm them through and serve with the Bhuna. Delicious!
No comments:
Post a Comment