Easy Lamb Bhuna

Needs more spices. Try doubling spices (original spice level still listed). Flank tasted more tender than the lamb stew cuts, still haven't tried with neck filets.

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Step 1

Toast all the spice mix ingredients in a dry frying pan for 2 to 3 minutes or until aromatic, then cool. Please send a mortar or spice grinder and grind to a powder.

Step 2

Heat 2 tablespoons oil in a large littered frying pan and add the onion. Cook for 10 minutes until softened and starting to turn golden. Add the garlic and ginger, and cook for a minute, then pour in the spice mix along with the chili flakes, turmeric,and cinnamon stick. Stir together then add the lamb, turning up the heat and stirring so the lamb browns.

Step 3

When the lamb is browned stirring the tomatoes and 6 3/4 tablespoons of water (100ml). Cover and simmer gently for 1 to 1 1/2 hours (adding a little extra water if drying out). Serve with rice.