Healthier lamb bhuna
Tender lamb is simmered in an intensely spiced tomato sauce infused with cardamom, cinnamon, ginger, and garam masala. This aromatic curry boasts deep flavours and a thick, hearty consistency. Serve piping hot alongside steamed rice for a wholesome dinner.
Ingredients
- Vegetable oil15 ml
- Lamb stock200 ml
Instructions
5 steps- 1
Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10-15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.)
- 2
Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant.
- 3
Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally.
- 4
Add the peppers to the curry, turn up the heat and cook for 10-15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions.
- 5
Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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