Indian Lamb Bhuna

Name: Indian Lamb Bhuna
Cuisine: Indian
Ingredients: 3 tbsp rapeseed oil; 675 g (1 ½ lb) lamb neck fillet, cut into bite-sized pieces; 6 whole cloves; 2 bay leaves; 1 small cinnamon stick; 1 large onion, thinly sliced; 4 garlic cloves, crushed; 5 cm (2 in) piece of fresh root ginger, peeled and finely grated; 1 tbsp ground coriander; 2 tsp ground cumin; 1 ½ tsp paprika; 1 tsp cayenne pepper; ¼ tsp ground cardamom; 250 ml (9 fl oz) carton coconut cream; 400 g (14 oz) can plum tomatoes, drained and finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; pilau rice, to serve; warm naan bread, to serve; mango chutney, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

I like to serve this with some pilau rice with a dollop of mango chutney and plenty of warm naan. This is a roasted, relatively dry curry that tastes even better when it has been made a couple of days beforehand, giving the spices a chance to penetrate the meat and giving the lamb a chance to become even more tender.

Ingredients

3 tbsp rapeseed oil
675 g (1 ½ lb) lamb neck fillet, cut into bite

Europe
Asia
Ireland
India
Main course

Method

Preheat the oven to 160°C (325°F/gas mark 3).

Heat 2 tablespoons of oil in a large ovenproof casserole with a lid. Add half of the lamb and fry over a medium heat until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.

Add the remaini