A gorgeous curry, full of flavour and medium heat. Bhuna is a style of curry from Northern India where it is cooked to the point of the sauce clinging to the meat, although I tend to leave quite a bit of sauce. We think this tastes best with lamb but add vegetables too - potatoes work really well (raw tatties need around an hour to cook in curry) and add spinach towards the end for a bit of green.
You can also cook this in the oven on a low heat, but it will take longer, perhaps up to 2 hours. Slow cookers also work wonders for this recipe.
You may need to reduce the sauce - remove the lid, increasing heat to high and stirring continuously until the sauce clings to the meat. Delicious served with rice and Mint and Coriander Raita.
Make a day ahead if you can - it always tastes better on the 2nd day!
If you don't need such a large quantity, I still think it's easier just to make this big batch and freeze what you don't want.
However, you could just half the ingredients.