Photo of Lamb bhuna - spice pots by WW

Lamb bhuna - spice pots

8
8
8
SmartPoints® value per serving
Total Time
0 min
Serves
6
Difficulty
Easy
A gorgeous curry, full of flavour and medium heat. This curry tastes best with lamb but it also works with chicken – just remember to adjust the SmartPoints

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

2 large, finely chopped

Garlic

5 clove(s), crushed

Root Ginger

1 tablespoons, grated

Curry Leaves, fresh

10 g

Tinned Tomatoes

1 can(s), large

Spice Pots Bhuna Blend

12 teaspoons, level

Lamb Leg, Lean, raw

1000 g, cubed

Cauliflower, Raw

600 g, cut into florets

Chilli, Green or Red

1 individual, deseeded and chopped (optional)

Coriander, fresh

1 tablespoons, chopped

Instructions

  1. Mist a nonstick pan with cooking spray and set over a medium-high heat, cook the onions for 10 minutes, or until soft and browning. Add the garlic, ginger and chilli (if using) and cook for 1 minute.
  2. Add the curry leaves (if using) and the tomatoes and cook until the tomatoes are reduced to a thick paste.
  3. Add the Bhuna spice and cook for 1 minute, whilst stirring. Add the lamb, season and cook for 5 minutes. Add 250ml water and bring to a simmer.
  4. Cover and cook gently over a low heat for 70 minutes, or until the meat is tender.
  5. Just before serving, blitz the cauliflower in a food processor, until its roughly the texture of rice. Transfer to a large microwavable bowl, cover and microwave on High for 5 minutes until tender.
  6. Serve the curry with the cauliflower rice, garnished with the coriander.