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Lamb Bhuna

Our secret to making this rich, flavourful curry lighter is to use lean lamb, or swap out the lamb for chickpeas if you prefer. 

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Lamb Bhuna

Our secret to making this rich, flavourful curry lighter is to use lean lamb, or swap out the lamb for chickpeas if you prefer. 
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Bengali
Servings: 4
Calories: 464kcal

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions finely chopped
  • 5 garlic cloves finely chopped
  • 10 curry leaves
  • 1 small piece of ginger (thumb size) finely grated
  • .5 tsp chilli flakes
  • .5 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp fenugreek seeds
  • 1 tsp garam masala
  • 400 g extra lean lamb diced
  • 1 tbsp tomato puree
  • 400 g tinned tomatoes
  • 1 handful fresh coriander chopped
  • 500 g wholegrain basmati rice (2 x 250g pouches)

Instructions

  • Heat the oil in the pan and add the onions and garlic, fry until softened for around 10 minutes.  
  • Add the curry leaves and ginger, fry for a few minutes then add the remaining spices and cook for a further 5 minutes until the onions start to brown. 
  • Tip the lamb into the pan and turn to a high heat, stir and cook until the lamb browns.  
  • Add the tomato puree and cook for 2-3 minutes then add the tinned tomatoes. If the sauce catches the bottom of the pan, add a splash of water, as needed.  
  • Bring to a gentle simmer, cover and cook for around 1 hr until the meat is tender.  
  • Serve up with the rice (heated according to the packed instructions) and a sprinkle of fresh coriander.  

Notes

Tips and tweaks: You can get ahead and make this in a slow cooker if you have one, or double the ingredients and you’ve got leftovers for another meal.

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