Lamb Bhuna Gost · Monday February 19, 2007 by colin newell
Hot Indian curries rate very highly in our home cooking endeavors. As much as I love coffee, I really love hot food. Whether it’s Thai, Hunan, Tex-Mex or East African – if it doesn’t have that zing then it doesn’t have my full attention! Here is a great example of a curry that anyone can whip up. And if you don’t like it hot, you can tone down the heat. It is that simple and I will show you how.
400g lamb steaks cubed
2 Green pepper, de-seeded
2 Tablespoons tomato puree
1 onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 Finely Chopped Seranno Chili (for the heat! — optional)
2 tomatoes, quartered
4-6 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
1 teaspoon Garam Masala
Garnish with Cilantro, raw whole/diced seranno or thai chili.
Make a paste of the curry powder and chili powder with a little water. Chop the pepper into 1 inch square pieces. Fry the onion until translucent in the veg oil then add the garlic, ginger, pepper and seranno and stir fry on medium for a further 2 minutes. Add the curry and chili powder paste and stir in and fry for a further 30 secs. Add the lamb pieces and sear well on all sides. Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly. Add the garam masala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Serve on a bed of Thai jasmine rice. Garnish with whatever is available.
Serve with Nan bread, white bread, french bread or Italian bread and plenty of beer!
Thanks to the CurryFrenzy.com website for the inspiration for this improved take on an Indian classic!
Hanging with Brad and Paris
What’s the difference between garam masala and curry powder? Also, how do you think this recipe would work with: Pork? Beef? Chicken?
— Lt. Murnau Mar 7, 03:44 pm #
garam masala is a very strong mix of spices – lacking the heat of a curry… The spices are so intense in this dish that Pork and Chicken would get lost. Certain cuts of beef could hold their own. Lamb is a very intense meat — this dish is good with dark beers and intense red wines…
— colin (the editor) Mar 10, 04:27 pm #
Garam masalla is generally added towards the end of cooking instead of during cooking to maintain the pungent spice hit. It is most definitely NOT a gravy, it is a powder spice mix. It contains aromatics like cloves, cinnamon, nutmeg etc… Also this recipe looks like it was taken from here without any credit given to curry frenzy
Colin. Come on, give credit where credit is due.
— Ian Aston Mar 3, 03:11 pm #
This recipe was not copied from the curryfrenzy.com website!
These 2 recipes have some pretty obvious differences - and "de-seeded" was a coincidental misspell. The original recipe was an inspiration for my, slightly different, version. Look and compare.
— colin Mar 3, 07:57 pm #