Lamb bhuna

• lamb↗600g g

  neck fillet or shoulder, cut into large chunks

• garlic cloves↗6

  finely grated

• ginger↗thumb-sized piece of

  peeled and finely grated

• malt vinegar2 tbsp tbsp
• ground cinnamon↗½ tsp tsp
• sunflower oil↗1 tbsp tbsp
• sunflower oil↗3 tbsp tbsp

  plus a little extra if needed

• onions↗2

  finely chopped

• curry leaves↗10
• chillies↗2 dried

  or ½ tsp chilli flakes

• cumin seeds↗1 tsp tsp
• mustard seeds1 tsp tsp
• ground coriander↗1 tsp tsp
• fenugreek seeds½ tsp tsp

  or ground fenugreek

• tomato purée↗1 tbsp tbsp
• chopped tomatoes400g can
• garam masala↗1 tsp

Step-by-step instructions

1. 1

   To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.

2. 2

   For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.

3. 3

   Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.

4. 4

   Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.