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Bhuna curries should be fairly hot and dry, with freshly ground spices giving out flavours that make the tastebuds go 'WOW'! Serves 2-3 people Preparation Time: 5 Minutes |
| 3/4 lb lean boneless lamb, diced | 2 teasp coriander seeds, ground |
| 1 small onion, chopped | 1 teasp cumin seeds, ground |
| 2 tomatoes, peeled and chopped (tinned can be substituted) | 2 dried red chillies, chopped |
| 2 garlic cloves, crushed | 2 fresh green chillies, chopped |
| 1 teasp malt vinegar | 1/2 teasp ground turmeric |
| 1 tblsp oil | 1 teasp Garam Masala |
| 1/4 cup coconut milk | 1 green pepper, thinly sliced |
Puree the onion, garlic, tomatoes and vinegar in a blender.
Heat the oil in a large frying pan and brown the meat for 5-10 minutes. Remove and set aside. In the same pan, reduce the heat, and add the ground coriander seeds, cumin, chillies and turmeric. Stir continuously until the spices are fragrant.
Increase the heat again and add the onion mixture. Stir-fry for 5 minutes until nearly dry.
Return the meat to the pan. Add the coconut milk and a little water, with the garam masala. Simmer, covered for 45-60 minutes until the meat is tender. Remove the lid and cook on high heat until the sauce has reduced, stirring continuously to prevent sticking.
Fry the green pepper in a little butter in a small frying pan until the skin just starts to char. Stir into the Bhuna curry with some fresh coriander.
Serve with rice and a few side dishes, such as Tomato Relish or Mango Chutney.