Easy lamb bhuna

1 HOUR 25 MIN­UTES | SERVES 6 | EASY | LC GF

Olive - - COOK -

ground­nut oil for fry­ing

onions 2, chopped

gar­lic 3 cloves, crushed

gin­ger finely grated to make 2 tbsp

dried chilli flakes 1 tsp

ground turmeric 1/2 tsp

cin­na­mon stick 1/2

lamb neck fil­lets 750g, cut into chunks

toma­toes 3, chopped

steamed bas­mati rice to serve

SPICE MIX

car­damom pods 4, crushed

yel­low mus­tard seeds 1 tsp

co­rian­der seeds 3 tsp

cumin seeds 2 tsp

black pep­per­corns 8

• Toast all the spice mix in­gre­di­ents in a dry fry­ing pan for 2-3 min­utes or un­til aro­matic, then cool. Tip into a mor­tar or spice grinder and grind to a pow­der.

• Heat 2 tbsp oil in a large lid­ded fry­ing pan and add the onion. Cook for 10 min­utes un­til soft­ened and start­ing to turn golden. Add the gar­lic and gin­ger, and cook for a minute, then tip in the spice mix along with the chilli flakes, turmeric and cin­na­mon stick. Stir to­gether then add the lamb, turn­ing up the heat and stir­ring so the lamb browns. When the lamb is coloured, stir in the toma­toes and 100ml of wa­ter. Cover and sim­mer gen­tly for 1-1Ω hours (adding a lit­tle ex­tra wa­ter if dry­ing out). Serve with rice.

PER SERV­ING 361 KCALS | FAT 26.5G SATURATES 11.2G | CARBS 4.9G | SUG­ARS 3.6G FI­BRE 2.5G | PROTEIN 24.5G | SALT 0.3G

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