Recipe Difficulty: Medium
Prep Time: 30 min
Cooking Time: 1hr 45 (plus minimum 1 hour for marinating the lamb)
There is nothing finer than a slow cooked, home made curry and we LOVE to make our favourite of all, a lovely lamb bhuna, suitable for the whole family!
Using our finest diced Yorkshire lamb which is perfect for slow cooking as it tenderises the meat and enhances the flavour, this lamb bhuna really hits the spot!
Ingredients (To serve 3/4)
500g diced lamb
For the marinade:
6 garlic cloves (finely grated)
Thumb size piece of fresh ginger (peeled and grated)
2 tbsp malt vinegar
½ tsp ground cinnamon
1 tbsp sunflower oil
For the sauce:
3 tbsp sunflower oil
2 onions (finely chopped)
10 curry leaves (fresh ideally)
½ tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
½ tsp ground fenugreek or fenugreek seeds
1 tbsp tomato puree
400g can chopped tomatoes
1 tsp garam masala
For the accompaniments:
Naan Breads
Pilau Rice (we use packet for ease)
Coriander
Mango chutney
Lime pickle
Method
STEP 1 – Marinade the lamb
Combine all the ingredients with a pinch of salt too in a large bowl. Toss in the lamb, stir, then cover and marinate at room temperature for an hour (minimum) or chill in the fridge overnight.
STEP 2 – Making the sauce
Heat the oil in a flameproof casserole dish and fry the onions for around 10 minutes, stirring them until they are golden and soft. Add some more oil at this stage if needed, and then add the curry leaves and chillies. Fry these for a few minutes. Add the remainder of the spices (Not the garam masala yet) and cook for 5-7 minutes until the onions begin to caramelise.
Tip in the lamb, along with the marinade and turn the heat up to high. Stir for 5 minutes ensuring the lamb is browned fully. Add the tomato puree and cook for 1 minute, stirring so the puree coats the lamb.
Stir in the tomatoes and add 100 ml of water.
Bring the pan to a simmer, then reduce the heat and cover. Cooking (and stirring periodically) for around 1hr 30 minutes.
Uncover then cook for a further 10 minutes until the sauce thickens. Remove from the heat and stir in the garam masala.
STEP 3 – Accompaniments & serving
We love to serve our curry with all the extras! Our personal preference is to use a ready made garlic naan bread (but add extra garlic butter to it), microwave pilau rice (for ease) and have some lovely extras which include mango chutney, lime pickle and fresh coriander. You can however serve this however you most prefer! Enjoy!
