Lamb Bhuna

From BBC Good Food

600g lamb neck fillet or shoulder, cut into large
chunks

For the marinade
6 garlic cloves, finely grated
thumb-sized piece of ginger, peeled and finely grated
2 tbsp  malt vinegar
ó tsp ground cinnamon
1 tbsp sunflower oil

For the sauce
3 tbsp sunflower oil, plus a little extra if needed
2 onions, finely chopped
10 curry leaves
2 dried chillies, or ó tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
ó tsp fenugreek seeds or ground fenugreek
1 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala

To make the marinade, combine the ingredients with a large
pinch of salt in a large bowl. Toss in the lamb, cover and marinate
for 1 hr at room temperature, or chill overnight.

For the sauce, heat the oil in a flameproof casserole and fry the
onions for 10 mins, stirring until soft and golden. Drizzle in more
oil if the pan gets dry. Add the curry leaves and chillies and fry for
a few minutes, then add the spices and cook for 5 mins more
until the onions start to caramelise.

Tip in the lamb along with the marinade and turn the heat to high.
Cook, stirring, for 5 mins until the lamb browns. Add the tomato
purée and cook for 1 min, then stir in the tomatoes and 100ml
water. Bring to a simmer, reduce the heat, cover and cook,
stirring now and then, for 1 hr 20 mins until the lamb is tender.

Uncover and cook for 8-10 mins more until the sauce has
reduced and thickened. Remove from the heat, stir in the garam
marsala and season. Will keep chilled for up to three days or
frozen for two months.