{"id":19411,"date":"2023-03-28T12:50:00","date_gmt":"2023-03-28T04:50:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=19411"},"modified":"2026-03-09T20:32:54","modified_gmt":"2026-03-09T12:32:54","slug":"lamb-bhuna-katz__kitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/lamb-bhuna-katz__kitchen","title":{"rendered":"Lamb Bhuna"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>4 tbsp of olive oil<br \/>\n2 medium sized onions, finely chopped<br \/>\n5 whole bay leaves<br \/>\n6 cardamom pods<br \/>\n4 small sticks of cinnamon (approx. 3 cm long each)<br \/>\n1 tbsp of garlic paste<br \/>\n1.5 tbsp of ginger paste<br \/>\n1 cup and 1 tbsp of water<br \/>\n1 tbsp of turmeric<br \/>\n1.5 tbsp of chilli powder<br \/>\n1 tbsp of freshly roasted cumin powder<br \/>\n1.5 tbsp of garam masala<br \/>\n650g of lamb, cut into curry pieces<br \/>\n1\/2 cup of freshly chopped coriander<\/p>\n<h2>Method<\/h2>\n<p>1. Heat the oil<br \/>\n2. Add the onions and saute\u0301 them until they turn translucent<br \/>\n3. When the onions are translucent, add bay leaves, cardamom pods and cinnamon sticks<br \/>\n4. Cook the spices with the onions until the onions turn slightly golden brown<br \/>\n5. Add the garlic and ginger pastes and 1 tbsp of water and saute\u0301 this<br \/>\n6. Add turmeric, chilli powder, cumin powder and garam masala to the onions and fry on high heat for 2 minutes, until aromatic<br \/>\n7. Add salt and 1\/2 cup of water before cooking the spices and onions for about 3 minutes on medium heat<br \/>\n8. Add the lamb curry pieces and cook the lamb with the spices for about 10 minutes on low- medium heat<br \/>\n9. Add another 1\/2 cup of water and simmer on low heat for about 40 minutes<br \/>\n10. Reduce liquid on high heat until it evaporates<br \/>\n11. Garnish with fresh coriander<br \/>\n12. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4 tbsp of olive oil 2 medium sized onions, finely chopped 5 whole bay leaves 6 cardamom pods 4 small sticks of cinnamon (approx. 3 cm long each) 1 tbsp of garlic paste 1.5 tbsp of ginger paste 1 cup and 1 tbsp of water 1 tbsp of turmeric 1.5 tbsp of chilli powder<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":19412,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[82,7],"tags":[],"class_list":["post-19411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=19411"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19411\/revisions"}],"predecessor-version":[{"id":19894,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19411\/revisions\/19894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/19412"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=19411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=19411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=19411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}