2 tablespoons oil
2 large onions, finely chopped
4cm piece of ginger, grated or finely chopped
5 fat garlic cloves, crushed or finely chopped
8 teaspoons Bhuna Spice Pot
1 400g tin chopped tomatoes
500g diced lamb
500g potatoes, cut into largish chunks
2 teaspoons salt
Heat the oven to 160 fan or 180 normal
Heat the oil then cook the onions, ginger and garlic until softened. Add the tomatoes and cook until they are reduced to a thick paste. Add the Bhuna spice and cook for a minute, stirring. Add the meat and salt and cook for 5 minutes. Add 250ml water and bring to a simmer. Put into the oven for half an hour. Then add the potato chunks and cook for another hour. Check the meat is tender and if not, cook for a little longer.
Delicious served with rice and our Mint and Coriander Raita.
Make a day ahead if you can - it always tastes better on the 2nd day! If you don't need such a large quantity, I still think it's easier just to make this big batch and freeze what you don't eat straight away.
Buy our Bhuna Spice Pot here