Lamb or Beef Bhoona

INGREDIENTS: 450g lean meat (small cubes), 2tbsp (6tsp 40g) of
Mr Huda’s Universal Curry Paste,2 medium onions (300g),12g of  root ginger or paste,3  garlic cloves or paste,2 medium tomatoes or equivalent of tin tomato,

1/4 small green pepper,
6 tbsp veg/ olive oil.
OPTIONAL INGREDIENTS
1/2 tsp chilli powder,
1 tsp turmeric,
2 bay leaves,
1 cinnamon stick,
1-2 finger green chilli,
Fresh coriander.
Lamb Bhoona – Serves 4
1st stage – Pre boil the Meat (this can be done well in advance and frozen, simply defrost before using).

1. Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric, cinnamon sticks and salt until tender.
2. Drain all excess water and the cinnamon sticks and leave.
2nd stage – Curry Base (this can be made in advance)
1. Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger, 1 garlic clove and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins). When cooked blitz with a blender to make into a smooth puree.
Final stage
1.
Heat 2 tbsp of oil in a medium sized pan. 2. Add the rest of the crushed garlic cloves and the bay leaves and slowly fry until is golden.

3. Add rest of the onions and tomato (finely chopped) with some salt and cook to soften (stirring occasionally).
4. Add Mr Huda’s Universal Curry Paste and the chilli powder and cook for a 1/2 minute (stirring regularly)
5. Add the ready prepared curry base and the boiled meat with a little warm water (around 100/125 ml) and on full heat bring to boil and then leave to simmer (moderate heat) for further 20/ 30 mins (covered and stirring occasionally) or until you reached the desired texture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength