|Do you want Lamb Bhuna with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...|
700/800g lean meat (cut into small cubes)
| || 2 Medium Onions (300g) || |
| || 10-12g Fresh Ginger || |
| || 3 Medium Garlic Cloves || |
| || 1-2 Finger Green Chilli (optional)|| |
| || 4 Small Tomatoes || |
| || 1/2 Small Green Pepper || |
| || 6 tbsp Veg/Olive Oil || |
| || 1 tsp Turmeric || |
| || 7 tsp (50g) Mr Huda's Universal Curry Paste|| |
| || 1 tsp Chilli Powder (optional)|| |
| || 2-inch Cinnamon Stick (optional)|| |
| || 3 - 4 Green Cardamom (optional)|| |
| || 2 Bay Leaves (optional)|| |
| || Fresh Coriander (optional)|| |
1st Stage (Boil the Meat):
1. Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric, cinnamon sticks and salt until tender.
2. Drain all excess water and the cinnamon sticks and leave to cool.
2nd Stage (Puree):
1. Cut 1 onion and 3 tomatoes into 1/4 s, chop the green pepper, ginger (peeled), 1 garlic clove, green chilli and a little Fresh Coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
3rd Stage (Curry):
1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add the rest of the crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions and tomatoes (finely chopped) with some salt and cook to soften (stirring regularly).
4. Add Mr Huda's Universal Curry Paste, chilli powder, the ready blended puree and the boiled meat, with a little warm water (150 ml), bring to the boil and then leave to simmer for 30 mins (covered and stirring occasionally).
5. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins. Before serving, remove any excess oil.
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