Bangladeshi lamb chop bhuna
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Dina Begum's Bangladeshi lamb chop bhuna is a delicious warming curry packed with layers of flavour thanks to the long, slow cooking and combination of fifteen different herbs and spices. Serve with rice and parathas and don't worry about leftovers; this curry is extra delicious when re-heated the next day.
Ingredients
- 1.5kg lamb , either chops from the loin or shoulder steaks, chopped into 1-inch pieces
- 1 tbsp of salt
- 2 large onions , finely sliced
- 1 tbsp of ginger , minced
- 1 tbsp of garlic , minced
- 1 tsp panch poran, (Bengali five spice)
- 4 cloves
- 1/2 tsp black peppercorns
- 6 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 star anise
- 1 black cardamom pod
- 5 tbsp of vegetable oil
- 1 1/2 tbsp of ground cumin
- 2 tbsp of ground coriander
- 1 tbsp of chilli powder
- 1 tbsp of Kashmiri chilli powder
- 1 tsp garam masala
- 2 tsp turmeric
- 2 large tomatoes , chopped
- 1 red pepper , chopped into large chunks
- 6 green chillies
- 2 tbsp of coriander , chopped
Method
1
Add the lamb, onions, ginger, garlic and whole spices to a large saucepan. Cover and cook over a medium heat for 30 minutes, stirring occasionally. After 30 minutes, stir in the oil and cook for a further 10 minutes
2
Add the ground spices to the pan along with 50ml water and mix through. Cover and cook for another 10 minutes, checking and stirring periodically to ensure it doesn’t burn
3
Add 250ml water along with the pepper, tomatoes and chillies and stir gently. Cover and cook for 10 minutes. Stir and add 300ml water, lower the heat to medium-low or a gentle simmer and cook another 20–25 minutes, stirring occasionally. You’ll know the meat is done when a fork pierced though goes in easily
4
To finish the dish, add 50ml water and the chopped coriander and cook 5 minutes over a low heat. Turn off the heat and serve with plain rice and a side salad of tomato, cucumber and red onions
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Bangladeshi lamb chop bhuna
