I love this dish. Lamb full stop in a curry is sensational but this thick sauce is another level – even better that it’s so easy to make !!!!

This again is a different method to your traditional westernised takeaway / restaurant method. I’m not using a pre-made Indian base sauce, I’m making it as I go hence 30 minutes to create. The pre-made base sauce enables the dish to be made quicker plus the meat is usually pre-cooked the reheated in the sauce. This dish you cook the lamb as you go along.

A good bhuna will have a thick sauce, if you follow this you can thank me later!!!

Ingredients-

Part 1 – sauce mix

4 tbsp of rapeseed oil.

1 large onion finely chopped.

2 tbsp of garlic & ginger paste.

200g of tinned chopped tomatoes.

125ml of beef stock.

Part 2 – main dish

1 cinnamon stick.

1 medium onion finely diced.

700g (usually two trays) of lamb chopped into bite size pieces.

70ml of passata.

2 green chillies finely chopped.

2 tbsp of coriander stalks (and leaves if you wish) finely chopped.

1 tbsp of curry powder.

2 tbsp of tandoori masala.

1/2 tsp of turmeric.

1 tsp of paprika.

1 tsp of cumin.

1 tsp of coriander.

1 tbsp of tamarind paste.

Juice of a lemon.

1 tbsp of dried fenugreek leaves.

Salt to taste.

Sliced red chillies to garnish.

Method – sauce mix.

Heat the oil in a heavy based pan. Once it’s hot add the chopped large onion. Fry this for 5 minutes into its nice and translucent.

Once the onion has changed colour add in the garlic and ginger paste. Fry for another 30 seconds. Mix into the onions.

Add the chopped tomatoes and beef stock. Bring this to a simmer and then remove the pan from the heat.

Remove the sauce mix and place into a bowl. Blitz with a hand blender. This then becomes your base sauce.

In the same pan add a little more rapeseed oil and heat. Add the cinnamon stick and coat it on the oil. Fry for 30 seconds or so.

Add the medium chopped onion. Fry again this time for 7 / 8 minutes or so until they start to brown.

Once the diced onion has browned add your lamb. Brown the meat in the mix which should take about 5 minutes.

As soon as you’re happy with the lamb add in the passata, chopped chillies & coriander plus the ground spices – curry powder, turmeric, cumin, coriander & paprika. Give the pan a good mix.

The kitchen will smell amazing at this point!! Add a little water just so it half covers the lamb and allow this to simmer down which should take about 5 minutes. The sauce will also naturally thicken.

Add half of the pre-made sauce mix. Simmer again for a few minutes. Again the sauce will thicken and this is the consistency you require as a bhuna as previously mentioned should be a thick sauce.

Once you’re happy with the consistency add the remaining sauce mix. Again cook this down so it thickens more. Remember to scrape the caramelised sauce from the edge of the pan as these is flavour heaven!!

Add the tamarind and lemon juice along with the dried fenugreek.

Season with the salt and serve ❤️

I love a curry when the oils split out as you know it’s going to be full of flavour.

Garnish with chopped red chillies and serve. I served mine with steamed basmati rice and a couple of shop bought breads. Heavenly.

Thank you for reading my ramblings if you have got this far.

Recipe again taken inspiration from the legend that is Dan Toombs.

Thank you and have a good Christmas 🎄