BALTI BHOONA LAMB

Bhooning is a traditional way of stir-frying, which simply involves semi-circular movements, scraping the bottom of the pan each time in the centre. Serve this dish of spring lamb with freshly made chapattis.

Serves :

Preparation Method :

Using a sharp knife, remove any excess fat from the lamb and cut the meat into small cubes.
Dice the onions finely. Heat the oil in a karahi, wok, or heavy pan and fry the onions until soft.
Meanwhile, mix the tomato puree, garlic, ginger, salt, and turmeric.
Pour the spice mixture on to the onions in the pan and stir-fry for a few seconds.
Add the lamb and continue to stir-fry for about 2 - 3 minutes.
Stir in the water, lower the heat, cover the pan, and cook for 15 - 20 minutes, stirring occasionally.
When the water has almost evaporated, start bhooning over medium heat, making sure that the sauce does not catch on the bottom of the pan. Continue for 5 - 7 minutes.
Pour in the lemon juice, followed by the shredded ginger, chopped fresh coriander, mint, and red chilli. Stir to mix, and then serve straight from the pan.

INGREDIENTS

300 grams boneless lean spring lamb
3 medium onions
1 tablespoon Cooking oil
1 tablespoon tomato puree (paste)
1 teaspoon crushed garlic
1 ½ teaspoons finely grated fresh root ginger, plus 1 tablespoon shredded
1 teaspoon salt
¼ teaspoon ground turmeric
600 ml water
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon chopped fresh mint
1 fresh red chilli, chopped

Posted Tuesday, February 14, 2023 at 1:35:29 AM

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