Lamb bhuna with pilaf rice and onion relish

Method

1. Heat a small saucepan over medium heat. Toast the cumin, fenugreek, coriander, mustard seed and fennel until they turn a little dark. This will take 3-4 minutes. Take them off the heat and let them cool a little before grinding them to a powder.

2. Chop the onion and grate the garlic and ginger. Heat 45ml of coconut or rapeseed oil in a large pan over a medium-high heat. Fry the onion, garlic, and ginger for about 5 minutes until they brown a little, then add the ground spices along with one teaspoon of chilli powder.

3. Fry the spices with the onion mixture for about a minute, stirring all the time. Next, add the tomatoes. Keep stirring until the tomatoes cook down a little and you have a thick paste, this will only take a few minutes. 

4. Now add the lamb and salt, stir well to coat the meat, and cook for another 5 minutes, stirring occasionally. Add 150ml of water and bring to a simmer. Cover the pan and reduce the heat to low. Let the curry simmer away until the lamb is soft and tender. This will take anything up to an hour. Be patient, this low slow simmer is what makes the lamb tender and the gravy deep in flavour. It is worth the wait.

5. While the lamb is cooking, prepare the rice and the relish. Put the rice in a sieve and rise it thoroughly under a cold tap. Pop it into a pan, cover it with water and let it soak for about thirty minutes.

6. Heat the coconut oil in a medium pan over a medium to high heat. When the oil is hot, pop in the cinnamon and the cardamom pods. Add the onion and fry until it starts to turn brown, and then add the almonds and sultanas. Stir for a few minutes until the almonds start to go brown, and then add the drained rice and the salt. Stir well and add 600ml of water. 

7. Bring to a boil, then cover the pan with a lid and bring the heat down as low as possible. You want this to just barely simmer for about twenty to twenty-five minutes until the water is absorbed and the rice is soft and fluffy.

8. While the rice and lamb are cooking, make the relish. Peel and very thinly slice the onion. Pop it into a bowl along with the lime juice, sugar, salt and chopped coriander. Toast the coconut in a dry pan until lightly browned, then add that to the bowl. Stir to combine well and that is it. Set aside until you are ready to eat.

9. When the lamb is soft and tender, remove the lid and if the sauce is till a little thin, keep the pot simmering until it reduces to a thick gravy that clings to the meat.

10. Serve with the pilau rice, your lovely fresh relish, and other sides if you made them. Feast well.