Lamb Bhuna

SERVES
6-8 6-8
Lamb Bhuna
Main ingredients
  • Meat
Ingredients
Method

Ingredients

For the spice paste
  • ½ tablespoon vegetable oil
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 teaspoons mustard seeds
  • ¼ teaspoons fennel seeds
  • ½ teaspoon dried chilli flakes
  • 4 tablespoons water
For the curry
  • 3 tablespoons ghee or clarified butter
  • 2 large onions, sliced
  • 6 cloves garlic, crushed
  • 85g root ginger, peeled and finely chopped
  • 8 green cardamom pods, crushed
  • 3 fresh green chillies, seeds removed and finely chopped
  • 2 x 400g can chopped tomatoes in juice
  • 4 tablespoons tomato purée
  • 1 teaspoon salt
  • 1kg lamb leg meat, cut into 4cm chunks
  • 300ml vegetable stock or water
  • 2 teaspoons garam masala
  • 6 tablespoons fresh coriander, roughly chopped
  • 6 tablespoons natural yoghurt

  • Method

  • 1
    Heat the oil in a Le Creuset 3-ply Stainless Steel Deep Casserole. Add the spices for the spice paste and fry over a medium heat for 1-2 minutes until the seeds begin to pop, stirring occasionally so they do not catch and burn.
  • 2
    Once cooled, grind the spices to a paste with a pestle and mortar or in a small blender, add the 4 tablespoons of water to loosen the mix. Reserve for later.
  • 3
    Heat the ghee or clarified butter in the casserole and fry the onions for 3-4 minutes until softened, add the garlic, ginger, cardamom pods, and fresh chilli and continue to fry for 1 minute more.
  • 4
    Add the canned tomatoes, tomato purée and salt then stir in the spice mix. Cook for 2-3 minutes without the lid, stirring occasionally.
  • 5
    Add the meat to the sauce and cook for 1 minute. Add the stock or water, put on the lid and simmer, uncovered, over a low heat for 1¼ to 1½ hours until the meat has become tender and the sauce has reduced and thickened nicely. Stir the curry occasionally during this time.
  • 6
    Stir in the garam masala, half the fresh coriander and adjust the seasoning to taste.
  • 7
    Continue to simmer for approximately 5 minutes without the lid, stirring occasionally until the sauce has become a thick coating consistency.
  • 8
    Serve the curry with the yoghurt spooned over and the remaining fresh coriander.
  • 9
    Cook’s notes:
  • 10
    If you prefer a milder heat reduce the amount of fresh green chilli used, for hotter curries include the chilli seeds.