Easy lamb bhuna
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- groundnut oilfor frying
- 2 onionschopped
- 3 cloves garliccrushed
- 2tbsp gingerfinely grated to make 2 tbsp
- 1 tsp dried chilli flakes
- ½ tsp ground turmeric
- ½ cinnamon stick
- 750g lamb neck filletscut into chunks
- 3 tomatoeschopped
- steamed basmati riceto serve
SPICE MIX
- 4 cardamon podscrushed
- 1 tsp yellow mustard seeds
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 8 black peppercorns
Nutrition: per serving
- kcal361low
- fat26.5g
- saturates11.2g
- carbs4.9g
- sugars3.6g
- fibre2.5g
- protein24.5g
- salt0.3g
Method
step 1
Toast all the spice mix ingredients in a dry frying pan for 2-3 minutes or until aromatic, then cool. Tip into a mortar or spice grinder and grind to a powder.
step 2
Heat 2 tbsp oil in a large lidded frying pan and add the onion. Cook for 10 minutes until softened and starting to turn golden. Add the garlic and ginger, and cook for a minute, then tip in the spice mix along with the chilli flakes, turmeric and cinnamon stick. Stir together then add the lamb, turning up the heat and stirring so the lamb browns. When the lamb is coloured, stir in the tomatoes and 100ml of water. Cover and simmer gently for 1-1½ hours (adding a little extra water if drying out). Serve with rice.
