Bangladeshi lamb chop bhuna

Bangladeshi lamb chop bhuna

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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.

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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