Bangladeshi lamb chop bhuna

by Dina Begum
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6–8
1 hour 30 minutes

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