Lamb & mushroom bhuna

Last night I tried making Lamb & mushroom bhuna


– 1 teaspoon whole cumin seeds
– 2 teaspoons whole coriander seeds
– 1 teaspoon whole mustard seeds
– 1/2 teaspoon crushed chilli flakes
– 1 teaspoon whole fennel seeds
– 1 teaspoon whole fenugreek seeds

Firstly I cooked the spices in a small pan until they went quite dark in colour before transferring them into a mortar and pestle, allowing them to cool before crushing them into a powder.

2 large shallots, finely chopped
1 tspn grated ginger root
2-3 cloves finely chopped garlic
1 medium tomato, chopped or 100g tinned chopped tomatoes
450g diced lamb
salt to taste

Heat the oil in a pan and add the shallots, ginger and garlic and cook for 5 minutes until brown, stirring constantly.

Add tomato, reducing to thick paste.

Stir in spices, cooking for a minute

Add diced lamb and salt, cook for 5 minutes.

Stir in 125ml boiled water and bring to a simmer. Cover and reduce the heat to low. Simmer gently for about 70 minutes or until the lamb is tender.

Cook mushrooms in separate pan for 5 minutes and add to main dish once lamb is cooked.

Increase the heat to high and cook, stirring continuously until the sauce has reduced to the point where it clings to the meat. Serve with rice. I didn’t have any rice so I just had poppadoms and naan which works as well.


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