Honey and Mint Marinaded Lamb Bhuna
Over a year ago
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Ingredients
- 4tbsp honey
- 2 medium size onions
- 1 green chillis
- handful mint leaves
- chunk ginger
- 4-6 garlic cloves
- 400g lamb pieces 2.5cm cubed
- 2 tsp ground fenugreek
- 3 tsp cumin seeds
- 4 cardamon pods
- 2 tsp coriander seed
- 300ml VLF or fat free yoghurt
- 3 tsp turmeric
Accompaniment
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Cobra Beer 330ml
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Learn MoreDescription
Made for the first time last Friday. This was an improvised menu with whatever came closest to hand. Mrs M loved the meal, so I thought I'd share it with you.
Method
-
1
Blend the chilli, garlic, ginger onions and mint leaves into a puree
In a bowl, evenly cover the lamb with honey
Spoon the puree over the lamb, cover with cling film and leave for 24 hours.
Prior to cooking, in a pestle and mortar, grind the cumin, cardamon and coriander into a rough mix.
Pre-heat large saucepan to a high heat.
Mix the lamb and marinade and add it to the saucepan.
Fry dry for 3-5 minutes until the meat is browned. Do not burn the marinade, turn the heat down if necessary.
Turn down the heat to low/medium.
Add the cumin, cardamon and coriander mix.
Add the fenugreek
Add the yoghurt
Add the tumeric
Mix until all ingredients are even.
Cover the pan and leave on low heat for about 30-45 minutes, stirring occasionally until the sauce has thickened up. If it becomes too dry, add a little water.
Sever with rice and naan of your choice
Chef's Tips
The ingredients are approximate, so feel free to mix and match to your own taste. Add more chillis if you like a little more heat.
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