Lamb bhuna recipe

Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked.To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.

Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.

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