Nadiyah’s Curry Paste: (use for easy Lamb Bhuna)
10 cloves garlic
4 small onions
2 large (green) peppers
2 tsp salt
1 tsp. cinnamon (don’t use if using paste with fish)
1 tsp turmeric
4 tsps curry powder
2 tbls olive oil to make the spices into a paste
+ about 100 ml. Water
Blend all together in liquidiser.
Can keep this in the fridge in lidded jar.
½ paste into pan and cook for 10 mins approx. – stir.
+ cubed lamb
+ water, lid and cook for about 30 ins.
+ freshly chopped coriander to serve.