Rich lamb bhuna

• Meat

  • 500 g Lamb leg

• Produce

  • 2 Bay leaves
  • 1/4 tsp Chilli, red powder
  • 2 Chillies, green whole
  • 2 tsp Coriander, ground
  • 5 Garlic cloves, large
  • 1 15 g piece Ginger
  • 1 Onion, medium large
  • 1 Spinach and dill raita
  • 2 Tomatoes, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 4 Cardamom pods, green
  • 2 Cardamom pods, black
  • 2 3 cm piece Cinnamon
  • 5 Cloves, whole
  • 1 tsp Garam masala
  • 20 Peppercorns, black
  • 1 Salt
  • 1 Spices, Whole

• Oils & Vinegars

  • 100 ml Vegetable oil

• Nuts & Seeds

  • 1 heaped tsp Cumin, ground

• Other

  • handful coriander leaves and stalks, chopped (and/or a few shredded mint leaves, optional

Found on nonnascooking.com

Description

Directions

• Process the tomatoes, ginger and garlic together in a blender until smooth.
• Heat the oil in a large non-stick saucepan. Add the whole spices and onion and cook until the onion is well browned. Stir in the lamb, tomato mixture, ground spices, green chillies and salt. Bring to the boil, then reduce the heat to low, cover and cook, stirring occasionally for 15- 20 minutes or until you have a little less than half the liquid left in the pan.
• Increase the heat to high and bhuno, (see introduction), stirring continuously for 6-8 minutes or until all the excess moisture has evaporated.  Add a couple of splashes of water, bring to the boil, then reduce the heat to low again, cover and cook for another 20 minutes or until the lamb is tender. Taste and adjust the seasoning add the lemon juice, if necessary. The sauce should cling to the meat. Stir in the coriander and serve.
• Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.