This super tender lamb bhuna recipe is bursting with flavour and spices.
You will need 600g of diced lamb
For the marinade
6 cloves of garlic cloves, chopped
1 thumb-sized piece of ginger, finely grated
2 tbsp malt vinegar
½ tsp ground cinnamon
1 tbsp olive oil
Pinch of salt
For the sauce
3 tbsp olive oil
2 onions, finely chopped
10 curry leaves
2 red chillies
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground fenugreek
1 tbsp tomato purée
400g can plumb tomatoes, roughly chopped
1 tsp garam masala
Step 1 - Make the marinade by combining the ingredients in a large bowl. Add the lamb, then cover and allow to marinate for 1 hr at room temperature, or for better flavour, chill overnight.
Step 2 - To make the sauce, first heat the oil in a casserole dish and fry the onions gently for 10 mins until golden. Add the curry leaves and red chillies and fry for a 3 or 4 mins, then add the spices and cook gently for 5 more mins.
Step 3 - Chuck in the lamb along with the marinade and cook on a high heat for 5 mins until the lamb browns. Stir throughout to avoid burning. Add in the tomato purée and cook for 1 min, then stir in the tomatoes along with 100ml of water. Bring it all to a simmer then reduce the heat, cover and cook for 1hr 2-0 mins until the lamb is tender; making sure to give it a stir every now and then.
Step 4 - Uncover and cook for 10 mins more until the sauce has reduced and thickened. Stir in the garam marsala and season. Garnish with some fresh coriander and serve with pilau rice, nan bread or chapatis.