Hi, Ray here again.
Curry time again. The weekend would not be the same without a yummy curry recipe to try. And there are hundreds of recipes on the Curry Focus website for all to enjoy. Free.
Hands up everyone who likes a bhuna. My hands are up in the air. I love a spicy dry bhuna curry.
I spotted a recipe for a Lamb Bhuna Curry that I have not tested before and decided that this would be the curry for us this weekend.
I bought the ingredients that I needed while doing my usual weekend shopping and Sunday afternoon saw me preparing the ingredients. And the preparation is really pretty standard. Onions, garlic, ginger, chillies, coriander (cilantro) to wash cut up and spices to measure out.
I was a bit concerned about the ingredients sticking to the saucepan seeing there was a lot of cooking time before the water was added but everything worked OK. I suppose the lamb let some liquid into the saucepan before things started to stick – and I stirred the pot pretty often.
All went OK without any problems and soon I was serving up the Lamb Bhuna Curry on basmati rice to the newly-arrived tasting crew (I think that they have a pretty good job).
And the bhuna was good. There was not much of a sauce but the bhuna was nice and dry (I had to reduce the liquid at the end of the cooking for about 6 minutes until all of the liquid evaporated). The finely chopped chilli as a garnish was a nice touch. This bhuna had a spice/heat level of “Medium to Hot” and I would have liked it to be a bit hotter (I like a hot bhuna). Maybe next time I’ll add an extra chilli. The bhuna was enjoyed by all and received a taste score of 8 out of 10.