Spicy Lamb Bhuna - Paleo Dry Indian Curry
Winter. Another Curry. I can't get enough.
The pungent flavours of the chillies in this curry should not hide the flavours of the other spices, though I do seem to get carried away sometimes. Depending on your love of chillies, you may need to become accustomed to the strong chillies before these subtle flavours can be appreciated. Or tone down the number of them. Simple.
Lamb Bhuna Curry
Ingredients
- 1 onion chopped
- 2 garlic cloves
- 3 tomatoes, chopped
- 1 tsp vinegar
- 1 tbls coconut oil
- 4-5 lamb cutlets (organic/grass-fed please)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 dried red chillies, chopped
- 3 fresh green chillies, chopped
- 1/2 tsp ground turmeric
- 3 tbls coconut cream
- 4 tbls water
- 1 tsp garam masala
- salt and pepper
- fresh coriander leaves to garnish
Method
Puree the onion, garlic, tomatoes and vinegar in a food processor or blender. Alternatively chop the vegetables finely by hand, then mix with the vinegar. Set aside.
Heat the oil in a large frying pan and brown the lamb cutlets on both sides for about 4 mins each side. Remove and set aside.
Reduce the heat beneath the pan and add the ground coriander seeds, chillies and turmeric. Stir continuously until the spices are fragrant.
Increase the heat again and add the onion mixture. Stir-fry for 5 mins until nearly dry.
Return the meat to the pan. Combine the water and coconut and add to the pan. Simmer for 45-60 mins until the meat is tender. Stir in the garam masala and season to taste.
Serve garnished with fresh coriander leaves and on top of quinoa with a dollop of natural yoghurt if you're feeling really adventurous. ;)
Let me know how you go in the comments below.