Can anyone give recipes for Lamb Bhuna ( at least that's how I think it's spelt) as a dry meat dish and not the sauce drenched equivalent they serve in Indian takeaways?
This is not my recipe, but I made some corrections. Remember that most Bengali or Pakistani dishes should be cooked for extremely long time in extremely low heat. An adjustable gas cooker is your best choice. Even better a clay oven that you put into the conventional oven..
1 kilogram of Lamb
1 medium Onion (chopped)
1 Tomato (chopped)
4 Cloves (Loung)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 Whole Black Peppers (Saabut Kaali Mirch)
Salt (to taste)
1tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
1 tbsp. of Corriander Powder (Pisa Dhania)
1tsp. of Cumin Seeds (Sufaid Zeera)(crushed with the back of a spoon.
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
4 tbsp. of Cooking Oil or even better Ghia, which is the Bengali cooking butter.
Use all the ingredients to marinate the lamb after you cut it in small cubes, (apart from the cooking oil onion and tomato). Leave the marinated meat in the fridge for between 3 and 24 hours. The more the better. Chop the onion and tomato and brown them in the oil in a heavy pan. Add the meat, let it fry then reduce the fire to a minimum and add hot water (1 cup). When it evaporates add more. 4 cups and 2 hours later you're done. The amount of sauce can be adjusted with the last cup...
Hope this helped...
And if anyone has any fairly simple recipes for good sauces and such for chicken and beef, I could probably use 'em...once I get done with work this week, i'll have lots of time to cook for the family, and I need to expand my repertoire from "pasta and red sauce".
Two simple "student solutions":
A. The really easy spagetti:
Boil the spaghetti. Drain them but leave the pot on the stove. Add 3tbs olive oil, oregano,salt, pepper, basil, the juice of one lemon, some lemon peel, 1 clove garlic finely chopped, and the contents of two tuna cans drained from the water or stupid oil.
When garlic gets a little brown (not coal brown), throw in the drained pasta, stir furiously for 3 minutes, and there you are.
B.Broccoli and mushroom sauce for poultry or chicken.
Chop 1 medim broccoli and 500 grams of any edible mushroom. Butter heavy metal pan (the metallica type) fry them until soft, add a (can? carton?bottle?) of double cream, salt and pepper, simmer until cream is hot. DO NOT LET THE CREAM BOIL.
If you want to make it real posh a strand or two of saffron (at a mind numbing price) or half a tbs of turmeric will make everything a light orange colour.
I like food. Italian food is my specialty, I do mean lasagne, spaghetti bolognese and uber meatballs.
Give the uber meatballs recipe or it is your ****, now!
Turkish food in my next post.Any preferences?