A delicately spiced dish which is stir fried and garnished with fried capsicum (peppers), onion and freshly chopped coriander leaves. This dish is not very oily (as always any excess oil is ladled off). Bhoona Ghost is a mild dish and is rapidly gaining popularity in the Indian restaurants.

Ingredients:

4 tablespoons Oil
1/2 Red pepper (roughly chopped)
1 Small onion (roughly chopped)
1 Garlic clove (finely chopped)
2 tablespoons Spring onions (chopped)
1/2 teaspoon Fenugreek leaves (dried)

Make a paste of:
1 teaspoon Special Spice Mixture
1/2 teaspoon Garam masala
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves
1 teaspoon Tomato puree
1 pinch Salt
1/2 tablespoon water to make paste
3 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
2 tablespoons Freshly chopped coriander leaves

Directions:

Heat half the oil, add the chopped pepper and onion and fry until onions are soft but not yet brown. Remove the fried pepper and onion from the pan and put into a separate dish.

Heat the remaining oil in the pan, add the garlic and spring onions, allow to cook for about thirty seconds before adding the fenugreek. Stir fry for a few seconds. Add the spice paste. Mix well and allow to cook for about ten seconds or so. Add half the basic curry sauce and simmer for a minute.

Add the cooked lamb. Allow to simmer for another minute and add the remaining basic curry sauce. Simmer for a few minutes until the lamb is thoroughly heated.

Drain away all the excess oil. Garnish with the previously fried pepper and onions. Sprinkle the chopped coriander leaves on top and serve at once.