Description
Lamb Bhuna sets itself out to be a medium/hot curry but I didn’t find this recipe too overbearing. In the short time the lamb was cooking, the spices infused to give off a deep warming flavour which all of us, including our youngest daughter Chloe, enjoyed.
Ingredients
- 2 Tablespoons Vegetable Oil
- 2 Onions, Chopped
- 5 grams Ginger, Finely Chopped
- 2 cloves Garlic, Crushed
- ½ teaspoons Turmeric
- 2 teaspoons Coriander Powder
- ½ teaspoons Cumin
- 350 grams Lamb, Cubed
- 1 can (400g Size) Tomatoes
- 1 teaspoon Chili Powder
- 1 teaspoon Garam Masala
- Salt To Taste
- 280 grams Plain Rice, To Serve
Preparation
1. Heat oil in a pan and add onions, ginger, garlic, turmeric, coriander powder, cumin and lamb, mixing everything together.
2. When lamb begins to brown, cover pan, reduce heat to low and cook for 10 minutes. Stir halfway through.
3. Add tomatoes, chilli powder, garam masala and a pinch of salt and mix in.
4. Cook on low for another 10–15 minutes without the lid on, until sauce thickens.
5. Serve with plain rice.
