Like the Beef Stroganoff, this is another of my sister Genna’s recipes, adapted from a recipe she found to her milder taste – I would personally throw in considerably more chilli than this, but its all to personal taste really.
What you will need to make Lamb Bhoona
- Onion puree (I batch cook onions, garlic & ginger, S&P – put them in a blender til they’re really fine & then freeze them into small 1 meal size pots)
- Lamb or chicken
- Passata
- 2 tbsp malt vinegar
- 1 1/2 tsp garam masala
- ground coriander
- 2/3 tsp chilli powder (whilst this is my sisters recipe, if this were me I would throw in some fresh chilli as well)
- turmeric
- knob of creamed coconut
- red lentils
- Spinach
How to make the Lamb Bhoona
- fry the onion puree
- add the spices & vinegar
- add the meat (you can cook it in the dish or use pre cooked)
- add as much passata as you like once the meat is nearly cooked (i like it to have a bit of a sauce so add a reasonable amount)
- Add a splash of water, rinse the lentils & add. Once they have cooked add the spinach & allow to wilt
- add a knob of creamed coconut & maybe some half fat soured cream to taste as I’m rubbish with hot food!
Serve this with the worlds easiest rice and maybe a naan bread – I also like curried spinach and potato as a side, and will likely be sharing a recipe for that soon.
I'm an online marketer, specialising in Search Engine Optimisation (SEO). I write for theMediaFlow Search Engine Marketing blog, write my own personal blog covering online marketing and what's going on in my life and manage and contribute to a food blog.
