Lamb Bhuna

Ingredients

• 700g diced lamb shoulder
• 2 tbsp rapeseed oil
• 2 onions, finely sliced
• 4 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 tbsp tomato puree
• 400g chopped tomatoes
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp chilli powder
• Small handful coriander
• Salt

Method

Brown the lamb in the oil, then lift it out of the pan.

Cook the onions slowly until deep golden, then add the garlic and ginger.

Stir in the spices and tomato puree for 1 minute.

Return the lamb with the chopped tomatoes and a splash of water.

Cover and simmer gently for 1 1/2-2 hours until tender, removing the lid near the end to thicken the sauce.

Finish with garam masala and fresh coriander.