Most People Are Making Lamb and Curry Wrong! Try These Old Indian Tricks

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com Most People Are Making Lamb and Curry Wrong! Try These Old Indian Tricks A thin yellow gravy and chewy gray lamb almost always come from one mistake: water goes in too early. The moment water enters the pot, browning stops, spices stay raw and dusty, and the lamb stews instead of frying. This video walks through ten techniques for fixing that, built around a process called bhuna — frying the marinated lamb with caramelized onions and bloomed whole spices until the oil visibly separates and shines at the edges of the pot. Only then does hot water go in, which keeps the lamb from seizing. A small pinch of sugar at the finish rounds off sharpness from the yogurt and chili without tasting sweet, and a second half-teaspoon of garam masala added off the heat restores aroma that long cooking would otherwise drive off. Fry sliced onions slowly on medium-low heat until deep golden, not pale and not dark brown, because that color is where the gravy's body and sweetness come from. Hold back all water until you can see oil separating at the edges of the pot, since adding it earlier prevents the spices from cooking through. Once the curry is done, rest it covered for ten minutes before serving so the flavors settle. #lambcurry #Indiancooking #currytechnique #homecooking #Punjabicooking #lambrecipe #curryfromscratch #indianfood