Lamb Bhuna

A bhuna is all about the style of cooking, with deep intense flavours that are achieved by slow cooking the dish until the meat is tender. Transfer this dish into a slow cooker and simmer for a few hours to get even more flavour!

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Ingredients

4 tbsp Cooking oil
2 Large onions, sliced
100g Shemin’s Indian Curry Paste
1 tbsp Tomato puree
400g Chopped tomatoes
1 tsp Salt
900g Leg of lamb, cut into chunks
100ml Water
1 tsp Shemin’s Garam Masala (optional but encouraged!)

Method

Fry the onions in oil until light brown and caramelised.
In a separate bowl, add enough water to the curry paste to get the consistency of cream.
Add the curry paste mixture to the caramelised onions and cook gently for 5 minutes, add a little water if the mixture gets too dry.
Add the tomato puree and cook for a further 5 minutes, again adding a little water if the mixture gets too dry.
Add the chopped tomatoes and salt, cook gently until they dissolve into the sauce (around 8-10 minutes).
Add the lamb chucks and the 100ml of water. Simmer for 45 minutes or until tender. Check and stir regularly.
Check seasoning and add the garam masala before serving.

Serves 4-6