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Bhuna Lamb – How to Cook Lamb Curry (Urdu Audio, English Subtitles)



In the name of God, most Gracious, most Compassionate Peace and blessings be upon you

Dear viewers, today I am going to prepare Bhuna Lamb for you For this, I have used 2 lbs lamb leg cut into small pieces I have washed and cleaned the meat I will now add onions and garlic I will cook it in a pressure cooker and cook it for at least 5 minutes from the start of the whistle

I have added the onions and garlic and now am adding salt, red chilli powder and turmeric I will now steam it for about 5 minutes having added a glassful of water I will now put the lid on and turn the cooker heat on I will pressure steam it for 5 minutes I have turned the heat on and when whistle starts, I will steam it for 5 minutes

I can hear the whistle and will put the timer on for 5 minutes – we will open the lid after that And check if the meat is cooked It's now been 5 minutes since the first whistle I will put cold water on the lid of the pressure cooker to lessen the pressure before opening the lid Now you can see the steam rising

Thus I can remove the lid safely All the steam has gone and now we will open it I have checked and the meat still appears to be a bit hard Hence we will steam it for a further 1 or 2 minutes After a further 2 minutes in the pressure cooker, the meat appears to be fully cooked

Now, I will dry the water and then add ginger and tomatoes After steaming the meat in the pressure cooker, I have transferred it into a non-stick pan, because it is easier to cook in this in the final stages I will now add tomatoes and dry the water again Then we will add garlic and 2 green chillis I am drying the water on high heat

It's been a further 5 minutes: it's almost dry but will be fully dry in another 2-3 minutes Then I will add oil to the pan The water in the dish is mostly dried up Depending on the heat and onions used, it may take up to 12 minutes to fully dry up I have now turned the heat to low

I am now adding one small cup of vegetable oil: I use rapeseed oil After cooking in the oil for a bit, I will add the ginger and green chillis; I have scored the chillis in the middle The heat is on low and I will stir the dish continuously to cook in the oil until almost no water remains The oil will apparently disappear and reappear after cooking for a few more minutes When the oil is visible again, it means the meat is fully roasted in oils and cooked

After a few minutes the cooked onions, garlic and tomatoes still appear to be slightly undercooked When it is thoroughly cooked, the oil will separate out and the colour will also darken I am still cooking and stirring and it has been almost 15 minutes since adding the oil The heat is still on low I am doing it slowly and it is still not properly cooked

When the oil separates out, it will mean the meat is fully cooked or "Bhuna" now I have been cooking for 5 more minutes It looks like this now and the gravy is separating now When it completely separates it will be done At this stage, I will add 2 tbsp of yoghurt which has been whisked

After a further 2 minutes, the dish is like this It still needs to be cooked a bit more Now it's been half an hour and you can see the oil separating away from the meat The oil is visible for the second time now Upon checking, the gravy looks properly cooked

It is nearly done now If it starts to stick when cooking, you can add a little water to stop this As this is a non-stick pan, less water is needed Now it appears to be fully done I will add a little water and put the lid and let it simmer for a bit on low heat

This way we will get a little bit of gravy if you want to keep it completely dry ie "Bhuna" then don't add water at this stage By the Grace of God, our meat is fully cooked as Bhuna meat now You can add a little water if you want gravy The smell of Bhuna meat is unique and you will be able to notice the difference when it is ready

I am adding a glass of water to it for gravy and letting it simmer I have added the water now and I will let it simmer on low heat for 5 minutes with the lid on After 2 or 3 minutes it looks like this now Now I will add half of a small spoon of garam masala (mixed spices) for a nice aroma This garam masala is homemade by myself

I will mix it one last time, turn the heat off and add some fresh green coriander By the grace of God, the Bhuna lamb is now ready to serve You may enjoy it with chapati or rice Thank you and please remember me in your prayers Before serving, garnish it with Julienne cut fresh ginger

Thank you

Source: Youtube

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