Main Dishes
Lamb bhuna
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.
Ingredients
For the lamb bhuna
- 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
For the naan
- 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
Method
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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.
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To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.
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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.
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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.
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Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.
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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.
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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.