(MED) Stinkis Bhuna

Description This is the original family recipe from Kushis before they were a big outfit.
Curry Type Balti
Strength Medium
Difficulty Moderate
Source Friend of a friend
Vegetarian No
Vegan No
Time to prepare Unspecified
Time to cook Unspecified
No. of servings 8 or more
Ingredients 2 lbs Lamb or Mutton (for mutton 2 or 3 x cooking time) fat removed and cut into large pieces
1 Large Onion chopped fine
4 or 5 cloves of garlic crushed
2 tablespoons olive oil or vegetable oil
3 tablespoons of curry powder (hot or medium)
2 teaspoons of chili powder (more if you like it hotter)
2 teaspoon of cayenne pepper
1 400g tin of chopped tomatoes
2 tablespoons of tomato puree
4 lamb stock cubes dissolved in 1 pint of boiling water

(pre-heat oven to 165F or 150F if fan oven)

Heat the oil in a large pan and sauté the onions and crushed garlic with a lid on for 5 minutes until soft, stirring from time to time. Add the curry powder, chili powder and cayenne pepper and stir for a few minutes. Add the chopped tomatoes and tomato puree, stir then add the lamb stock. Simmer for 10 minutes then add the meat. The meat should be covered by the liquid, if not add some more boiling water and another stock cube if desired, bring to the boil, put a lid on then put in the oven for 2/3 hours, longer if mutton. You can also do this on the cooker top but it has to simmer very gently so that the meat does not boil away.

At the end of the cooking time put on the top of the cooker, remove lid and simmer till the liquid has reduced slightly. I think the sauce at this point is perfect for the curry and as a pakora sauce but you can liquidise some of the meat with a ladle of gravy to give an even meatier and thicker sauce for the pakoras and curry.

Notes You can add precooked vegetables to the sauce after the chicken goes in.
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