About this recipe:Bhuna sets itself out to be a medium/hot curry but I didn’t find this recipe too overbearing. In the short time the lamb was cooking the spices infused to give off a deep warming flavour which all of us, including our youngest daughter Chloe, enjoyed.
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Method Prep:15min › Cook:25min › Ready in:40min
Heat oil in a pan over a medium heat and add the onions, ginger, garlic, turmeric, coriander, cumin and lamb, mixing everything together. When the lamb begins to brown, cover the pan, reduce the heat to low and cook for 10 minutes, stirring half way through.
Add the tomatoes, chilli powder, garam masala and a pinch of salt and mix well. Cook on low for a further 10 to 15 minutes without the lid on, until the sauce thickens. Serve with rice of your choice.