Recipe by SUSMITA
"What makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious."
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onions, sliced thin
1 (1/2 inch) piece
fresh ginger root, peeled and julienned
Kashmiri red chili powder
salt, to taste
lamb chops, rinsed and patted dry
green chile peppers, halved lengthwise
cilantro leaves, for garnish
Nice recipe for desi style bhuna gosht. I have tried and came out good. Thanks a lot!
Looks like a great recipe- very close to what I remember tasting in India!
I followed this recipe to the letter and it was just merely okay. First of all, it did not taste like the bhuna I'm used to having. Second with all the onions the recipe calls for, it took incredibly long for it to turn golden brown. Around 45-50 minutes and that was after I turned the stove up. If I cooked it on low, I would have been there all night. Third, it took more than 40 minutes for the lamb to get soft even though I cut it into small pieces than chops. It was not ready in 1 hr 5 minutes. Not even close. After all that,the taste was merely okay, nothing special. It definitely was not worth the time and effort and I would not make this again. I'll try Madhur Jaffrey's bhuna next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 273
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