Fancy a takeaway style lamb bhuna? This recipe will totally hit the spot and it is far easier to make than some of the more authentic lamb bhuna recipes. Best served with rice and an ice cold beer.
12 people made this
3 tablespoons vegetable oil
900g cooked lamb
2 tablespoons curry powder
2 tablespoons tandoori powder
3 tablespoons tomato purée
juice of 1 lime
6 cloves garlic, minced
1 (3cm) piece root ginger, minced
1 medium onion, very finely chopped
400ml curry sauce
2 tablespoons plain yoghurt
1 small red chilli, seeded and minced
salt and pepper, to taste
chopped fresh coriander, to garnish
Method Prep:20min › Ready in:20min
In a wok over a medium heat, warm the oil then add the tomato purée, tandoori and curry powder followed by the onion, chilli, garlic and ginger and cook and stir for 5 to 6 minutes until the onion softens. Add the lamb and just enough curry paste to cover. Bring to a simmer for 5 to 6 minutes then stir in the yoghurt and lime juice. Season well.
To serve, add a sprinkling of chopped fresh coriander.