Lamb Bhuna Food

LAMB BHUNA

Lamb bhuna image

Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked. Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt.

Provided by Nadiya Hussain

Yield Serves 4

Number Of Ingredients 17

Ingredients

100ml/3½fl oz olive oil
1 tsp salt
5 garlic cloves, peeled
25g/1oz fresh root ginger, sliced
2 small onions, roughly chopped
1 large green pepper, seeds removed, roughly chopped
2 large red chillies, roughly chopped
½ tsp ground cinnamon
½ tsp ground turmeric
2 tsp curry powder
800g/1lb 12oz boneless diced lamb leg
15g/½oz fresh coriander, chopped
200g/7oz self-raising flour, plus extra for dusting
2 tbsp garlic granules
1 tsp caster sugar
1 tsp salt
25g/1oz unsalted butter, softened, cut into cubes, plus extra for melting

Steps:

To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.
To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.
Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3-4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes.
Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.
Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.
When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna.

Nutrition Facts : Calories 763kcal, Carbohydrate 48g, Fat 41g, Fiber 6g, Protein 48g, SaturatedFat 13g, Sugar 5g

LAMB BHUNA

Lamb bhuna image

Make this stunning lamb bhuna a day or two ahead of a big family feast - slow-cooked curries are better when the flavours have time to develop

Provided by Tom Kerridge

Categories Dinner, Supper

Time 2h10m

Number Of Ingredients 17

Ingredients

600g lamb neck fillet or shoulder, cut into large chunks
6 garlic cloves, finely grated
thumb-sized piece of ginger, peeled and finely grated
2 tbsp malt vinegar
½ tsp ground cinnamon
1 tbsp sunflower oil
3 tbsp sunflower oil, plus a little extra if needed
2 onions, finely chopped
10 curry leaves
2 dried chillies, or ½ tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
½ tsp fenugreek seeds or ground fenugreek
1 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala

Steps:

To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

Nutrition Facts : Calories 455 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium

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