A gorgeous curry, full of flavour and medium heat. Bhuna is a style of curry from Northern India where it is cooked to the point of the sauce clinging to the meat, although I tend to leave quite a bit of sauce. We think this tastes best with lamb but add vegetables too - potatoes work really well (raw tatties need around an hour to cook in curry) and add spinach towards the end for a bit of green.
About 8 teaspoons Bhuna Spice Pot
2 tablespoons oil
2 large onions, finely chopped
4cm piece of ginger, grated or finely chopped
5 fat garlic cloves, crushed or finely chopped
10-15 curry leaves (optional)
1 400g tin chopped tomatoes
1kg boneless lamb (neck fillet works very well) or use chicken, pork, beef, vegetables or a mixture
2 teaspoons salt
Heat the oil then cook the onions, ginger and garlic until softened. Add the curry leaves and tomatoes and cook until the tomatoes 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. Cover and cook gently on a low heat on the hob for about 80 minutes or until the meat is tender (reduce this time for chicken or vegetables). You can also cook this in the oven on a low heat, but it will take longer, perhaps up to 2 hours. Slow cookers also work wonders for this recipe.
You may need to reduce the sauce - remove the lid, increasing heat to high and stirring continuously until the sauce clings to the meat. 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 want. However, you could just half the ingredients.
Buy our Bhuna Spice Pot here.