Carrot pakoras
Forget food waste and use up bits of limp veg to make these sensational pakoras. Broccoli, cauliflower, green beans, courgettes and cabbage also work well
Lamb bhuna
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- More effort
- Serves 4
Skip to ingredients
- 600g lambneck fillet or shoulder, cut into large chunks
For the marinade
- 6 garlic clovesfinely grated
- thumb-sized piece of gingerpeeled and finely grated
- 2 tbsp malt vinegar
- ½ tsp ground cinnamon
- 1 tbsp sunflower oil
For the sauce
- 3 tbsp sunflower oilplus a little extra if needed
- 2 onionsfinely chopped
- 10 curry leaves
- 2 dried chilliesor ½ tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground coriander
- ½ tsp fenugreek seedsor ground fenugreek
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 1 tsp garam masala
Nutrition: Per serving
- kcal455
- fat31g
- saturates10g
- carbs12g
- sugars9g
- fibre4g
- protein31g
- salt0.5g
Method
step 1
To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
step 2
For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
step 3
Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
step 4
Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.
