It’s basically an indian style hot sweet and sour chicken starter that comes with a large pancake like fried unleavened bread to wrap bites in. Add the ginger and stir and fry for 30 seconds, then tip in the tomatoes. Mix in 3 tablespoons of hot water, cover and cook for four minutes, stirring occasionally. Finish with a sprinkle of garam masala and a handful of chopped fresh coriander. Aagrah, Shipley Keep the spices moving for a minute or two until they brown slightly. Why Oh Why did you not bold the FIFTEEN CURRY LEAVES I forgot to buy. The dry spice powder will cause the sauce to seize and thicken. I can’t track down fenugreek seeds so i’m going to use dried ground fenugreek which is hopefully an alright substitution! sprinkle of Garam Masala After this time, check that the meat is tender. Also felt it tasted a little bitter so added about a 3/4 tsp palm sugar (brown sugar would be good too) and that did the trick! Stir and cook for five minutes, making sure that the meat is fully covered in the thick sauce. …this is absolutely true. No, closer to 4, but it’s easy to double it up and it freezes well. Learn how your comment data is processed. I’ve done this particular recipe 3-4 times and it has turned out perfectly each time. Naan bread I used onions and red chilli powder as I did not have any dried chillies. I also had no fenugreek but the curry tasted delicious! A bhuna should have a very thick, clingy sauce. Beer only, please, something light and very, very cold. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Where to eat in Williamsburg, Brooklyn, New York, Pasteis de Nata, or Portuguese custard tarts, All the water, all the yeast, half the flour, Etxebarri, by Juan Pablo Cardenal & Jon Sarabia. One thing I have learned is using cheaper value chopped tomatoes from tins. The powder is a little old so won’t be at max flavour but I saw the comment above about sour taste and your idea it might be due to fenugreek so maybe that’s a good thing! A vast improvement! kept by Shirley_Pheasant recipe by them-apples.co.uk. Madhur Jaffrey’s lamb bhuna, or bhuna gosht, 2 lbs Boneless Lamb or Mutton Shoulder (cut into large chunks), 2 Medium Tomatoes (peeled and chopped) or use canned, handful of chopped Fresh Coriander to serve, Get Started - 100% free to try - join in 30 seconds, Moroccan Shepherd’s Pie With Sweet Potato. Then add the meat, along with the salt and cook for 5 mins, stirring whilst the meat browns. Add the water, and bring to a simmer. Next, finely chop three large shallots, a four centimetre chunk of ginger and five or six garlic cloves in oil in a large pan until they turn golden brown. How many do you think this would serve please 6-8? It took me months and lots of Indian, Nepali, afgan, Malaysian and Indonesian cooking curries before mine turned out right. Also 1/2 a lamb stock cube and cut the salt down to 1/2 tsp. I use dried Fenugreek as I can’t get the seeds. On a side note, i’m also going to experiment today with making a home version of one of my takeaway favourites, Chicken Chaat Puri – is this a dish you’re familiar with? This recipe is from Madhur Jaffrey’s Ultimate Curry Bible. … 15 Curry Leaves I have jaffrey’s curry bible cookbook but I prefer this version. Keep, cook, capture and share with your cookbook in the cloud. I made Jaffrey’s “Quick and Easy Indian Cooking” Bhuna Ghosht for years, and it always came out watery; tasty, but watery.