About 95% of the time, when I’m in no rush to get dinner on the table, I make my curry the usual way by first sauteing the onions, garlic and ginger first, then browning the meat etc. However, my Mum taught me this pretty neat way to cook meat-based curries where the sauteing happens at the end. I use this method when I have a whole list of other things I need to do and just want to put dinner on the stove-top and forget about it.

She told me this method is called ‘charhana’ which means ‘putting on’ in Urdu. Literally, all you do is put the ingredients into a pot, add boiling water and let it simmer. Now you forget about it for 45-5o minutes whilst you browse Instagram and Pinterest  do all those other important things you need to be doing. Then, you uncover and allow the water to dry off. When there’s a bit of water left, you add the oil and begin to ‘bhoon‘ (saute/sear) the curry up. This is where the magic happens! During the sauteing process, the ingredients begin to break down, giving a wonderfully textured and thick masala whilst also browning the meat. Winning!

The sauteing process doesn’t take long, depending on how much water you have to dry out and till what consistency you want to the masala to be. I like my masala thick and chunky, so I pretty much dry out the water as much as I can.

Serve this dish with chapattis and some form of chutney or raita!

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Enjoy!

Bhunna Gosht Masala - Lamb Curry

Print Recipe

This delicious curry is a keeper! Throw everything into a pot and allow it to simmer for 50 minutes and when the times up, add in some oil and saute the curry till it's at a consistency you like! So simple and such little effort required for a really tasty dish!

Servings	Prep Time
2 people	5 minutes

Cook Time

70 minutes

Servings Prep Time 2 people 5 minutes

Cook Time 70 minutes

Bhunna Gosht Masala - Lamb Curry Print Recipe This delicious curry is a keeper! Throw everything into a pot and allow it to simmer for 50 minutes and when the times up, add in some oil and saute the curry till it's at a consistency you like! So simple and such little effort required for a really tasty dish! Servings Prep Time 2 people 5 minutes Cook Time 70 minutes Servings Prep Time 2 people 5 minutes Cook Time 70 minutes

Ingredients

• 1 medium onion, chopped
• 2 tomatoes chopped
• 350 grams lamb, bone in
• 4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1 tsp salt
• 1.5 tsp cumin (zeera) powder
• 2 tsp coriander (dhania) powder
• 0.5 tsp red chilli powder
• 0.5 tsp pepper
• 0.25 tsp garam masala
• 3 tbsp oil
• 1 handful coriander, chopped

Servings: people

Instructions

1. Add all the ingredients except the oil and coriander to a pot. Don't worry about chopping everything finely as in step 4 they will all break down into the masala

   
2. Fill with enough water to cover all the ingredients. Bring to a boil, then cover and simmer on low for 50 minutes.

   
3. After 50 minutes, the lamb should be almost cooked and the onions and tomatoes should be very tender. Some of the fat from the lamb will have also been released and should be rising to the top at this point. Uncover and bring the heat to high. Allow the water to dry out - this may take 10-15 minutes depending on how much water there is

   
4. When most of the water has dried (about 75%), add the oil. Keep close the the pot and keep stirring so as to prevent the masala from sticking to the pan whilst allowing the remaining water to dry
5. Once you are happy with the consistency of the masala, add the chopped coriander, stir in and turn the heat off. Your bhunna gosht masala is ready!

Recipe Notes

You can substitute any red meat for lamb in this recipe, but will have to adjust for cooking times accordingly.

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