Hi, Ray here again.
It’s time to try out another curry recipe again. I never get tired of trying out the Curry Focus curry recipes because there’s such a wide range of great curry recipes. I doubt whether I would try a fraction of these curries in a curry house because I simply wouldn’t know if I would like the curry. But trying out the Curry Focus recipes is fun. Some of the resultant curries are not that good (at least to me) but most of them are great.
I skimmed through the bhuna curry recipe category and decided to try the Bhoona Gosht recipe because it looked simple enough and my two previous bhuna curry recipe attempts produced pretty good results (check out my reviews for the Balti Lamb Bhoona recipe and the Chicken Bhuna recipe).
Unlike most of the Curry Focus curry recipes, this one takes a lot of cooking – not much short of 2 hours – but the main cooking phase is a 60 minute simmer which is hardly complicated.
I prepared all of the ingredients in plenty of time for dinner and started the cooking to give me the usual 15 minute overlap with the arriving food tasters.
One thing that perplexed me a little was that there was a lot of liquid in the curry after cooking the lamb for the stated 5 minute period. The next step said to cover the food and simmer whilst the liquid disappeared. But if the frying pan is covered, there’s not that much opportunity for the liquid to get out. I saw, after 15 minutes of simmering, that the bulk of the liquid just wasn’t going to leave the frying pan so I removed the lid and extended the cooking time to 25 minutes (the original recipe said to cook for 15-20 minutes).
Most of the liquid did disappear by the time of the 2 minute burst at high heat so all was back on track. After this, all went pretty smoothly and the dinner guests arrived just as I was starting to cook the rice.
The last few minutes of cooking involved adding the tomatoes, chillies and coriander (cilantro) and then it was all ready.
I served up the Bhoona Gosht curry on basmati rice and we all eagerly tested out the results of my cooking.
And this is a really good curry. The lamb was well cooked and lovely and tender with a delicious coating of the dry sauce. The delicate flavours mixed well together and you could taste the tomato and fresh coriander (cilantro) quite clearly.
The curry received an excellent average taste score of 8 out of 10 with a spice/heat rating of “Medium”.
If you are partial to a lamb bhuna then you should definitely give this recipe a try.