Lamb Bhuna
Restaurant-quality lamb bhuna using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 tbspn oil
- 1 tspn ginger
- 50 gm onion (prepared weight)
- 1 tspn garlic
- 1 tspn medium curry powder
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn ground coriander
- 1 tbspn tomato purée
- ½ tspn hot chilli powder
- 1 portion g2 pre-cooked lamb
- 4 green cardamom pods
- 1 small tomato
- 60 gm green pepper (prepared weight)
- ½ tspn salt
- 1 tspn green chilli
Method
- 1
Chop the onion.
- 2
Deseed the green pepper and chop into 1 inch squares.
- 3
Finely chop the green chilli (remove seeds as you prefer).
- 4
Finely chop the ginger.
- 5
Finely chop the garlic.
- 6
Deseed the cardamom pods and crush in a pestle and mortar.
- 7
Chop the tomato into 8 pieces.
- 8
Heat the oil in a suitable pan and cook the onion, stirring occasionally, for .
- 9
Add the curry powder, ground coriander, chilli powder and ground cardamom and cook, stirring, for .
- 10
Add the green pepper, green chilli, ginger, garlic and 40 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed to prevent drying.
- 11
Stir in the tomato purée.
- 12
Add the lamb, tomato, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding more c46 base sauce as needed to prevent drying and to maintain the desired sauce consistency.
- 13
Serve with rice and garnish with freshly chopped coriander.