In celebration of National Curry Week, we wanted to come up with an original G.J. Honour Recipe. It had to be simple, delicious and one of a kind... And so the Lamb Bhuna Sausage Traybake Curry was born!
This is proper hybrid cooking, using our homemade lamb sausages from West Sussex with flavours from across the Indian Ocean.
The G.J. Honour Lamb Bhuna sausages are essential in this recipe and have to be tasted to be believed. Juicy, sweet, delicately spiced and oh so meaty. Made from our secret in-house recipe.
Also, I'm usually all for making sauces from scratch but I have to say that the Madhuban curry sauces are excellent. They're free from additives, preservatives or any other weird ingredients and they taste incredible. Having a few of these sauces in the cupboard makes cooking easier without compromising on quality and flavour.
This recipe serves 2-3 people.
Total time including cooking: 45 minutes
What you need
6 Lamb Bhuna sausages
2 onions
1 red pepper
1 yellow pepper
Half a cup of frozen peas
Madhuban Medium Bhuna Curry Cooking Sauce
Salt and pepper to taste
Fresh coriander leaves
How it's done
- Preheat the oven to 180º C fan or 200º C.
- Chop the onion and peppers into large chunks and place in a medium sized roasting tin along with the sausages.
- Drizzle everything with a tablespoon of oil and place into the preheated oven for 30 minutes.
- The sausages should be looking brown (they may be split open - that's fine) and the onions and peppers should be looking well roasted and browns on the edges.
- Now add the curry sauce. You can rinse the container out with a bit of water, shake it up and add that back into the roasting tin too.
- Also add your frozen peas at this point.
- Mix everything together and pop it back into the oven for another 15 minutes.
- Remove from the oven and sprinkle with fresh coriander leaves.
- Add salt and pepper to taste.
- Serve with your choice of rice and / or Indian breads. We love garlic & coriander naan!