Bhuna Gravy. 

Masala Spices (whole)

• 5 bay leaves

• 5 green cardamoms 

• 3 inches cinnamon stick

• 3 cloves

• 3 black cardamoms

Gravy

• 100ml vegetable oil

• 3 large onions, diced small

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tbsp each

  • turmeric

  • coriander

  • garam masala

  • Kashmiri chilli

  • sweet smoked paprika

• 1 tsp Methi leaves

• 3 tbsp tomato paste 

• 2 tins chopped tomatoes (800g)

• Salt

• 1 tbsp vinegar

• 1 tbsp jaggery or brown sugar

• 1 tsp ground cinnamon

Lamb Bhuna.

• 1/2 leg lamb

• 1 each green and red pepper, cut into 1 inch pieces

• chopped corinader

1. Add the oil and whole masala spices to a large pan. Set to medium heat and begin to fry the spices. Continue for 2-3 minutes, until the oil is fragrant, take out as soon as any of the spices start to brown or the gravy may end up bitter.

2. Turn heat up to med/high, add the onion to the oil, stirring constantly for about 30 minutes, until the onions have turned a dark golden colour, but not burnt.

3. Add the tomato paste and cook out for about a minute.

4. Add the ground spices, Methi leaves, and a splash of water and stir in for about a minute.

5. Add the tinned tomatoes, ginger, and garlic pastes. Add a tin of water and bring to the boil. Turn down and simmer until the oils begin to separate. Careful not to let burn on the bottom.

6. Season to taste with vinegar, jaggery, and cinnamon. 

7. Portion and store in the freezer.

Lamb Bhuna

1. Season the lamb leg with salt. Place on a trivet and surround with about an inch of water 

2. Slow roast at 150C until tender, internal temp of 95C.

3. Allow to cool until comfortable to handle. Pull apart into large chunks.

4. Add the lamb, roasting liquid, and peppers to a portion of the gravy.

5. Simmer until thickened. Season to taste with vinegar, jaggery, and cinnamon.

6. Dress with chopped coriander to serve.