WebJun 27, 2020 - Nadiya's quick lamb bhuna recipe blitzes everything together in seconds. You can double the sauce ingredients and cook it twice saving even more time. …
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For the lamb bhuna. For the naan. Method. To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor.
Nadiya Hussain's easy and speedy Lamb Bhuna uses a quick paste that you can store in your freezer ready for whenever a curry craving strikes! Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution, with a sauce that gets blitzed in a food processor before being cooked.
So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked. Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt.
Heat 2 tbsp oil in a large lidded 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 tip in the spice mix along with the chilli flakes, turmeric and cinnamon stick. Stir together then add the lamb, turning up the heat and stirring so the lamb browns.