Slow-Cooked Lamb Bhuna - a hot curry, made by frying spices gently, before adding the meat, tomatoes and stock and then letting it simmer away in the oven until tender. It's served in a lusciously thick sauce that clings to the meat.

If you or someone in your family isn't keen on the heat you can leave out the dried and fresh chillies for a milder dish that's still super rich and tasty.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/lamb...

Ingredients:
2 tbsp ghee or oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods
1 large or 2 medium onions peeled and chopped into thick chunks
3 cloves garlic minced
2 tsp minced ginger
6 green birds eye chillies 2 finely chopped, 4 left whole
2 bay leaves
1 tsp chilli flakes
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 pinch of ground cloves
½ tsp salt
½ tsp black pepper
1 kg (2.2 lbs) lamb chopped into 1-inch chunks (use shoulder, leg or neck)
1 red bell pepper chopped into large chunks
6 medium tomatoes roughly chopped
3 tbsp tomato puree
360 ml (1 ½ cups) lamb or chicken stock

To serve:
Boiled or pilau rice
Chopped coriander cilantro
Chapati
Raita

Instructions:
1. Preheat the oven to 170C/325F

2. Heat the ghee over a medium heat in a large oven-proof pan.

3. Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.

4. Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.

5. Add the green chillies, bay leaves, chilli flakes, ground coriander, ground cumin, turmeric, cloves, salt and pepper.

6. Stir and cook for 2-3 minutes.

7. Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.

8. Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.
Stir together and bring to the boil.

9. Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.

10. Remove from the oven and serve topped with fresh coriander.

11. I like to serve mine with boiled or pilau rice, chapati and raitha.

Notes:
Can I make it ahead?
Yes, you can make the curry, then cool, cover and refrigerate.Reheat in a pan over a medium heat, stirring occasionally until piping hot throughout.Or reheat in the oven (170C/325F) with the lid on, for around 30 minutes, until piping hot throughout.You may need to add a splash of water or stock to loosen up the curry when reheating.

Can I freeze it?
Yes, make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat as per the make-ahead instructions above.

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