Balti Lamb Bhoona Curry Recipe Review

Hi, Ray here again.

It’s been a few weeks since I’ve reviewed a recipe from the great range of curry recipes on the Curry Focus website. I’ve been busy decorating a room against a tight deadline and have been grazing, rather than eating, over the last month or so – I’ve finished now and it looks great.

Back to the good stuff (the curries).

I don’t know much about a bhoona (or bhuna) and can’t remember eating one at a restaurant. I saw the recipe for the Balti Lamb Bhoona and decided I should become acquainted with the dish.

As usual, I had most of the ingredients in the kitchen and only had to buy the lamb and the fresh coriander.

Now this looked like an easy recipe to follow and I started off in the usual way of preparing the meat, onions and spices.

I began cooking and everything went well until I added the water. After 10 minutes I saw that there was going to be a lot of liquid in the curry when the final bhoona stage would be reached. So I removed the frying pan lid and turned the heat up a little. There was still too much liquid by the end of the 20 minutes so I carried on cooking for another 5 minutes to get some more of the water to disappear.

Eventually the bhoona looked fairly dry and I did the bhooning (is there such a word?) before adding the final ingredients and serving the meal up to the assembled dinner guests.

The recipe calls for 275g (10oz) of lamb, which isn’t a lot for 4 people (at least in my house). So the curry portions were a bit smaller than normal (I’ve changed the recipe description so that it now says that it serves from 2 to 4 people).

And what was the verdict?

Very nice and yummy were words that were bandied around.

There were lots of onions, which gave the curry sauce a good base. The lamb was lovely and tender. And there was a delightful taste of ginger and coriander. Overall, the curry received a rating of 7.5 out of 10 with a heat rating of mild.

I’ve changed the recipe a bit in regard to adding the water so that not all of the water is added at once. It’s easier to add more water when the curry gets dry than to get rid of water when it’s too runny. It’s always hard to judge how quickly the liquid will evaporate because it depends a lot on the cooking temperature.

This was a lovely curry and one that I will be making again in the future.

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