Lamb bhuna - spice pots
1
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 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
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large, finely chopped
Garlic
5 clove(s), crushed
Root Ginger
1 tablespoon(s), grated
Curry Leaves, fresh
10 g
Tinned Tomatoes
1 can(s), large
Spice Pots Bhuna Blend
12 teaspoon(s), 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 tablespoon(s), 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.
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