My wife and I have been going to Slimming World and to be quite honest some of their dishes are superb and syn free .
Just made this last night from scratch.
Takes a few hours about 3 but worth it..
Bhunas are hot and fairly dry curries that get their intense flavour from the spices being fried separately – our version features beautifully tender lamb.
ingredients
Low-calorie cooking spray
1 red onion, finely chopped
3cm piece fresh root ginger, peeled and grated
5 garlic cloves, crushed
2 bay leaves
4 tomatoes, finely chopped
700g lean lamb leg steaks, visible fat removed, cut into large chunks
Chopped fresh mint leaves and sprigs, to serve
For the bhuna curry powder:
2 tsp cumin seeds
4 tsp coriander seeds
2 tsp mustard seeds
2 dried red chillies (or 2 tsp dried chilli flakes)
2 tsp fennel seeds
2 tsp fenugreek seeds
method
Spray a large non-stick saucepan with low-calorie cooking spray and place over a medium-high heat. Add the onion, ginger and garlic and stir-fry for 5 minutes or until golden brown
Add the bay leaves and tomatoes and cook for 10-12 minutes or until the tomatoes have reduced to a thick paste.
Meanwhile, put all the ingredients for the bhuna curry powder in a non-stick frying pan and dry-fry over a gentle heat for 2-3 minutes or until aromatic.
Grind them to a fine powder using a pestle and mortar (or a spice grinder if you have one).
Add the bhuna powder to the onion and tomatoes and stir-fry for 1-2 minutes, then add the lamb, season with salt and stir-fry for about 5 minutes. Add 300ml water and bring to a simmer.
Cover with a tight-fitting lid, reduce the heat to low and simmer for 1½ hours or until the lamb is meltingly tender, stirring occasionally. Uncover, increase the heat to high and cook for 20-25 minutes so that the sauce can thicken nicely.
Scatter over the mint and serve hot with rice.
