Lamb Naga Bhuna
Ingredients
- 3 tbsp oil
- 700 g diced lamb
- 4 tbsp natural yoghurt
- 1 small onion - finely chopped
- 3 cloves garlic - finely chopped optional for extra garlic kick
- 2 garlic & ginger paste frozen cubes Taj brand - available from most supermarkets
- 6 tbsp Matt Cooper Bites Tandoori Lamb Mix 2 for the curry, 4 for the lamb marinade
- 1 tbsp tandoori masala use 1 tbsp of tandoori lamb mix if you don’t have this
- 1.5 tsp salt
- 2 tsp chilli powder
- 5 tbsp tomato concentrate mix 5 tbsp tomato puree 15 tbsp water
- 400 ml lamb or chicken stock
- handful fresh coriander stalks
- 1-2 tsp Mr Naga or hot chilli pickle optional
- 1 tbsp lemon juice
- 1 tbsp mango chutney
- 1 tomato - quartered
- 2 tsp kasuri methi
- Chopped coriander
- 1 Fresh red chilli
Instructions
Using slow cooker (best results)
- Mix the yoghurt and 4 tbsp of Tandoori Lamb Mix and add the diced lamb.
- Add to the slow cooker on a low heat and cook for 7 hours
Using air-fryer
- Mix the yoghurt and 4 tbsp of Tandoori Lamb Mix and add the diced lamb. Marinade in the fridge overnight or for a minimum of 2 hours.
- Cook on 200℃ for 20 minutes.
Cooking the curry
- Add the vegetable oil to a pan on a medium heat and then add the onions. Cook until slightly golden and translucent.
- Add the garlic and ginger & garlic paste and cook for 1 minute.
- Add 2tbsp of Tandoori Lamb mix, the tandoori masala, salt and chilli powder. Add a dash of the stock to stop the spices from burning and cook for 30 seconds.
- Add the tomato concentrate mix and cook for 4-5 minutes - stirring occasionally.
- Add the stock in quarters. You want the curry base to soak up the stock before adding more.
- Once you've added all the stock, add the pre-cooked lamb, coriander stalks, Naga chilli (if using) and mango chutney. Simmer for 5 minutes.
- Add the quartered tomato, lemon juice and kasuri methi. Cook for 1 minute.
- Serve with a garnish of freshly chopped coriander and sliced red chilli.
