Bhuna Curry
Recipe type: Main Curry
Prep time: 20 minsCook time: 1 hour 30 minsTotal time: 1 hour 50 mins
Serves: 4 – 6

Rich intense flavour curry.

Of all the curries I make this is by the most popular one.

Ingredients.

1kg 2.2lb Meat stewing lamb or pork, even beef can be used as Kerala is the only state where the sale of beef is legal.
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons mustard seeds
4 whole dried chillies
2 teaspoons fennel seeds
2 teaspoons fenugreek seeds
5 Tablespoons oil
3 Large Shallots very finely diced
1.5″ ginger peeled and diced
6 cloves Garlic finely chopped
12 curry leaves fresh if possible
1 tin chopped tomatoes
1.5 teaspoons salt.

Instructions

In a small heavy-based pan place the spice seeds and heat until a slightly darker shade, this increases the flavour. Empty into a spice mixer or pestle and mortar once cooled grind to a fine powder and set to one side.
Place the oil into a wide-based heavy saucepan and place over medium heat, once the oil is hot place the shallots, garlic and ginger fry and stir at the same time until golden brown roughly 5 minutes.
Add the tomatoes and curry leaves and fry until the tomatoes reduce to a thick paste.
Next, the roast spice mix and stir for 1-2 minutes.
Add the salt and meat and cook for 5 minutes.
Pour in 250ml of water and bring to a simmer, cover tightly with a lid and reduce to low heat and cook until the meat is tender. Depending on the meat used roughly one and a half hours.
Once the meat is cooked increase the heat and stir continuously until the sauce reduces and just clings to the meat.
Serve with rice or flatbreads.