Bangladeshi lamb chop bhuna
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.
Growing up, this was one of the most requested dishes at home and one of the first curries I learned to cook. I remember my dad bringing fresh lamb home from the butchers, cut to order into roughly 1-inch thick pieces. My mum would then transform the chops into a bhuna – a slow-cooked dish with a thick gravy which would be demolished in a fraction of the time she took to prepare it. The lamb should be tender but not too soft and there should be a gentle hum of green chillies and sweet red pepper. The choice of lamb is crucial here as it’s all about the succulent chunks of meat, so do try and go for chops from the shoulder or loin as the meat is lean and cooks up a treat in around an hour or so. This recipe is a family-style one so it’s great for a gathering or dinner party.
Ingredients
Metric
Imperial
- 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
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