Ingredients

• 2 medium sized onions, finely chopped.
• 12 tbs sunflower oil (oil is essential to release and carry the flavour of the spices).
• 4 garlic cloves grated, 2.5cm root ginger grated (or 1 tbs of garlic/ginger paste).
• 1 tsp salt (can adjust as required), 3 tsp SPICE-E MIX (12g Approx)
• 800g lamb meat.
• 2 chopped fresh tomatoes or 1/3 of a 400g tin chopped tomatoes.
• chopped fresh coriander.

Cooking Instructions

• Heat the sunflower oil in a large, preferably non-stick pan. Add onions to the hot oil and stir on medium-high heat for 10 mins until the onions become soft.
• Add the ginger, garlic, SPICE-E MIX and fry on medium heat for a further 3 mins.
• Add the lamb meat and fry for 5 mins and then add a 1/4 cup water and simmer on low heat for 40 mins until the lamb become soft and tender.
• Add the chopped tomatoes and fry the lamb for a further 10 mins on medium heat, stirring continuously.
• You now have a 'bhuna'. Add water as required (1/2 a cup is sufficient) and simmer for 15 mins. Garnish with coriander.
• Serve with rice or nan bread.