Lamb Bhuna Recipe

• 2 ½ White Onions small (finely grinned)
• 700g Lamb Lean Steak (diced)
• 1 ½ tsp Garlic paste
• 1 ½ tsp Ginger paste
• 2 ½ Onions large (finely grinned)
• 1 White Onion small (finely chopped)
• ½ tsp Chili Powder
• 5 tsp Curry Powder
• ½ tsp Turmeric Powder
• 1 ½ tsp Hot Spice Powder (Garam Masala)
• 2 Tomatoes (de-seeded) (finely chopped)
• 2 Whole Star Anise
• ½ tsp Toasting Seeds
• 3 ½ tbsp Tomato Puree
• 120 ml Yogurt
• 300g Groundnut Oil
• 1 Cup Water

• Place a heavy bottomed saucepan over a medium heated stove and roast the seeds then add oil to it.
• After a minute add the chopped onions and lower the flame.
• Add 2 Whole Star Anise and stir the mixture till the onions turn golden brown.
• Mix the garlic, ginger, turmeric, curry and chili with little water to a fine paste then pour it into the saucepan.
• For three minutes stir everything well and add Lamb pieces.
• Five minutes stir all finely then mix the other paste.
• Pour water after mixing everything well together and raise the flame high.
• Stir it for six minutes and seal the saucepan tight then lower the flame.
• For 20 minutes simmer it and open it to sprinkle the hot spice and stir it well for a minute.
• Finally add the chopped white onions and de-seeded tomatoes.