Lamb Bhuna

A delicious curry in which spices cling to succulent cubes of lamb. Our version is fantastic.

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 100 Minutes

3 Tablespoons Oil
3 Large Onions finely sliced
3cm Ginger chopped
4 cloves Garlic crushed
1 Teaspoon Turmeric
3 teaspoons Cumin
3 teaspoons Coriander
1 Teaspoon Chilli Powder
1kg Lean Lamb diced
200ml Warm Water
1 Teaspoon Salt
2 Tomato chopped
4 Whole green Chilli
1 Tablespoon Garam Masala
2 Tomato sliced
Heat the oil over medium heat.
Fry the onions garlic and ginger until the onions are soft.
Lower the heat and add the dry spices cook and stir for 3 minutes.
Add meat and turn up to medium heat and fry for 5 minutes.
Cover and cook on medium heat for 20 minutes stir frequently.
Turn to high heat and cook for 3 minutes stir all the time.
Reduce to medium and add water and salt.
Bring to the boil and simmer until meat is tender.
At this point the paste should be clinging to the meat.
Add the chopped tomatoes and green chillies.
Stir and fry for 5 minutes.
Stir in Garam Masala and remove from the heat.
Place in serving dish and place sliced tomatoes on top.