Lamb Bhuna - Kerala Style

Source: Madhur Jaffrey's Ultimate Curry Bible

This recipe is on page 39 of Madhur Jaffrey's Ultimate Curry Bible and is an excellent dish to cook but does require a little preparation.

Preparation:

For best results I suggest you follow the instructions in the recipe however sometimes I have made a few tweaks of my own.

The first time I made this curry I didn't have any fresh tomatoes so I used a half tin of tomatoes and it tasted just as good as using fresh. I know the number one rule in cooking is to use fresh ingredients but sometimes needs must.

If you have a coffee grinder then the grounding of toasted spices is easy - I don't have one so I had to use a mortar and pestle which is hard work but certainly worth it.

You can use Lamb, Pork, Beef, or Veal with this dish - I have only used lamb and found that 50mins cooking time was enough - I'm sure the suggested 80mins would be required for the tougher meats.

Here is an example of one I prepared earlier ...

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