Topic: Lamb Tikka Bhuna (Hot)

[976bar]

Ingredients:
1-2 portions Lamb Tikka (See below)
500ml base sauce (I use Cory Anders)
60 ml Vegetable oil
2 Tbsp Butter
1/2 Onion finely chopped
1 Habanera Chilli (finely chopped)
1 tsp Garlic Puree
1 tsp Ginger Puree
1 large clove Garlic finely chopped
1 tbsp tomato puree mixed with 3 tbsp water into a paste
1 tsp spice mix (I use Cory Anders)
(1 tsp of each of the following, Paprika, Turmeric, Cumin, Coriander, 1/2 tsp methi)
Bunch Fresh Coriander (chopped)
1 tsp Hot Chilli Powder
1/2 green pepper chopped into 1 inch pieces
1 large vine tomato quartered

Method.
Heat the oil and butter in a pan and gently fry the onion until soft, golden brown and translucent. Add the chopped garlic and habanera chilli and fry gently for around 2 minutes.
Add the garlic and ginger puree and again fry for around 1-2 minutes.
Add the spices and chilli powder and cook briskly for about 1 minute, then add the tomato puree paste and cook for another minute.
Add the green pepper and tomato and stir in.
Add the base sauce a ladle at a time and cook off, keep stirring.
Add the Lamb Tikka and mix in thoroughly until warmed through.
Finally add the chopped coriander and serve.



Not a brilliant picture I am afraid, but the dish is wonderful

Lamb Tikka Recipe.
1/2 leg of lamb de-boned and butterflied.
1 heaped tablespoon Pataks tikka curry paste 
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1 desert spoon spice mixture (10ml) see below.
1 level tsp methi (Fenugreek leaves)
1 tablespoon veg oil
3 tablespoons water
Spice mixture ? this makes enough for the Lamb Tikka and enough to store in a small herb jar for future use. Just mix it all together.
2 teaspoons hot chilli powder
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon curry powder
pinch red food colouring

Method
1.  Cut the butterflied lamb in half.
2. Mix in 2 tablespoons lemon juice to the lamb, coat well and leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the lamb, cover and leave in fridge for 24 hours.
5. Put the lamb onto a rack in a roasting pan and into a pre-heated oven at 180 degrees for 20 minutes. Then turn the oven down to 160 degrees and cook for about an hour or until the lamb is done but still tender and moist.

[Cory Ander]

Hi 976bar,

Thanks for sharing your recipe, it looks great (apart from those pink pan handles, of course  )

It is a rather strange place to post it though?  I hope that you, or anyone else (ahem), doesn't resent it if and when a moderator moves it to the main dish recipe section ("backwater", to some  :) where it rightfully belongs....

[976bar]

Hi 976bar,

Thanks for sharing your recipe, it looks great (apart from those pink pan handles, of course  )

It is a rather strange place to post it though?  I hope that you, or anyone else (ahem), doesn't resent it if and when a moderator moves it to the main dish recipe section ("backwater", to some  :) where it rightfully belongs....

Hi Cory,

Good to hear from you and I'm sorry you have stepped down as a moderator, you did a very good job, would you consider coming back?

The pan handles are actually red but a little faded, I don't bat for that side!!!

I thought I had posted it in the right section but obviously not...... oh well

Keep up the good recipe work, you've inspired me into a lot of Indian cooking!!!

[Cory Ander]

Thanks for that 976bar, I'm very pleased to hear your kind sentiments.

Also great to hear you're having such good success with your curry making