Lamb Bhuna Recipe Lamb Bhuna Recipes Anyone?

Friday, January 8, 2010

Lamb Bhuna Recipe Lamb Bhuna Recipes Anyone?

Lamb Bhuna recipes anyone? - lamb bhuna recipe

I'm in love wit da things that I want to learn to do ...

5 comments:

Angel... said...: 1 kg / 2.2 pounds lamb
2 tsp ginger paste
1 teaspoon fresh garlic paste
3 chopped green pepper
3 tomatoes, peeled and cut into quarters
3 large onions, chopped, for
1 tsp turmeric
2 tablespoons cumin powder (jeera powder)
2 tablespoons ground coriander (Dhani powder)
1 teaspoon chili powder
6tbsp oil
Hot 200m/7floz
Chopped fresh coriander leaves for garnish

Wash meat, drain
Heat the oil and chopped onion until golden brown, then garlic, ginger and chilli and fry for a minute longer than 1-2
Reduce the heat while stirring add the turmeric, cumin, coriander and chili powder eighth, then that, add the chopped tomatoes, simmer gently for 2-3 minutes
Add beef and stir constantly 1 minutes
Add water and bring to boil, add salt
Reduce heat, cover and simmer for 30-40 minutes or until meat is tender
Add garam masala and smeared with fresh coriander leaves; January 11, 2010 at 8:14 PM
Merry Boże Narodzenie Szczęśli said...: Lamb Bhuna Recipe

Ingredients:

* 800 grams of lean beef cubes of lamb
* 1 water or lamb stock Cup/300ml
* 2 small onion, finely chopped
2 teaspoons ginger puree
* 2 tablespoons garlic puree
* 200 g of peanut oil
* 1 tablespoon turmeric powder Tea
* 4 teaspoons mild curry powder
* 1 teaspoon chili powder
* 2 c. Garam Masala Tea Powder
* Package 1 teaspoon toasted seeds
* 100 ml yoghurt
* 4 tbsp tomato puree
* 100 ml of the onion puree
* 1 small onion, 2 tomatoes, seeded and finely chopped for garnish

Methods of cooking Lamb Bhuna

Makes 4 servings

To make the puree of onions, place a small container of water to boil and add the chopped onions. Cook until they are soft, drain and puree in a blender or food processor. Freeze the excess in the near future.

Heat a large skillet over high heat. When hot, add the whole seeds and toast until they sizzle and crackle. Now add the oil andthen add the chopped onion and reduce heat to low. Optionally, you can add 1 or 2 whole star anise, which helps the sweetness of onions and is a subtle flavor of anise, but stops once the onions are cooked. Cook the onions slowly and gently, until golden brown.

Make a paste of ginger puree, garlic puree, curry powder, turmeric powder, chilli powder, with a little water. Pour into the pan and mix well and fry for a few minutes.

Now add the cube 800g Lean Lamb Steak mix well.

Mix Pour the yogurt, tomato puree, onion puree and a glass of water or broth in the saucepan and mix well. Increase heat until sauce begins to boil and simmer for 20 minutes. Stir occasionally.

Finally, sprinkle the garam masala and mix well for the last 2 minutes of cooking. Garnish with 1 small onion, 2 tomatoes, seeded and finely diced and serve.
00000000000000000000000000000000000000 ...
Lamb Bhuna
Cuisine: Indian
Type: Themb
Servings: 1 people

Ingredients
EUR 2 908 g / 32 oz boneless lamb shoulder - cut 2 "cubes
2 cups yogurt 474ml
8 garlic flakes
1 tablespoon chopped fresh ginger 15 mL
1 teaspoon paprika 5 ml
1 teaspoon garam masala 5ml
1 tsp coriander seeds 5 ml of soil
1 tsp cumin 5ml low
2 teaspoons lemon juice 10ml
1 tablespoon oil 15ml
Salt to taste
Recipe Instructions

Puree all ingredients except lamb and oil. Marinate the lamb in the soup in the refrigerator for 4-5 hours.

Place the meat with the marinade in a heavy saucepan and let simmer over medium heat.

Reduce heat to medium, cover and simmer for half an hour, until lamb is tender.

Cook discovered to evaporate most of the moisture and the lamb is dense with the sauce poured over it.

Add 1 tablespoon oil and fry for 2 minutes.
00000000000000000000000000000000000000 ...; January 12, 2010 at 3:01 AM
icybicyc... said...: Bhuna Gosht or Lamb Bhuna

To a Lamb Bhuna
Browning began slowly a heady mix of spices.

Add two teaspoons of cumin
four teaspoons coriander seeds
two teaspoons of mustard seeds,
two or three dried chillies,
and finally, two teaspoons each of fenugreek and fennel seeds
a large, dry pan over medium heat.

Keep moving spices for one or two minutes, until lightly browned.

Empty containers to cool in a container and a few spices before grinding into fine powder in a coffee grinder with a pestle.

Next,
Chop the shallots "Big Three"
four pieces of one inch of ginger
five or six cloves of garlic in oil in large saucepan
until golden.
It takes about four or five minutes.

Add
A few medium-sized tomatoes, peeled and chopped into the pan
approximately
fifteen pages of curry.
Feel free to canned tomatoes instead of fresh.
Cook until the sauce is thick.

In the roasted spice mixture into the pan and mix well.
Spice powder dry and the sauce thickens. Cooking for one or two minutes,
not about the capture of the sauce on the bottom of the pan.
If yes, a little water and stir quickly.

Now add
a kilo of lamb or lamb boneless shoulder, cut into large pieces and ½ teaspoon of salt.
Stir and cook for five minutes
ensure that the meat is completely covered by the sauce thick.

Let yourself with Curry
250 ml of water,
Bring to boil too,
a lid on the pot and give a low heat
about thirty.

After this time, proving that the meat is tender.
If it does not leave for a long time.

When the meat is ready, remove the lid from the pan and turn heat to reduce sauce until it almost disappears.
The aim is to create an antenna to dry
where the high concentration of the remaining sauce
hang on tight supply of the meat.

End
a pinch of garam masala and a handful of fresh coriander.

Serve with naan bread, rice and cold beer.
This is not the place for wine.
Only beer, please, something light and very, very cold.; January 12, 2010 at 1:34 PM
HATING said...: BHUNA CHOPS

Salt and black pepper to taste
2 lbs. Lamb Chops
1 onion, chopped
1 / 2 tsp. Garlic paste
6 tbsp. Yogurt
1 oz ginger root
Parsley 1 / 2 bunch fresh
4 tbsp. Oil

Put the chopped onion, salt, black pepper, yogurt, garlic paste and lamb chops in a pan and give cook covered, on high speed until chops are tender.
Put 4 tablespoons of oil and ginger (thin slices). Cook until the water dries, the oil is in the mold. Sprinkle with parsley and serve

JM; January 12, 2010 at 7:56 PM
HATING said...: BHUNA CHOPS

Salt and black pepper to taste
2 lbs. Lamb Chops
1 onion, chopped
1 / 2 tsp. Garlic paste
6 tbsp. Yogurt
1 oz ginger root
Parsley 1 / 2 bunch fresh
4 tbsp. Oil

Put the chopped onion, salt, black pepper, yogurt, garlic paste and lamb chops in a pan and give cook covered, on high speed until chops are tender.
Put 4 tablespoons of oil and ginger (thin slices). Cook until the water dries, the oil is in the mold. Sprinkle with parsley and serve

JM; January 12, 2010 at 7:57 PM

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Friday, January 8, 2010

Lamb Bhuna Recipe Lamb Bhuna Recipes Anyone?

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