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.
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.
