Inspired by George's recommendation of Aldi's Specially selected fragrant Punjabi-inspired bhuna cooking sauce, I treated myself to a jar and last night made use of it for the first time.  I used the accompanying recipe for inspiration, but deviated from it in a number of ways, as previously reported.  The resulting bhuna remained on the stove (turned off) overnight and all today, and this evening I used it to make a lamb biryani, adding only pulao rice, 8 pre-softened green cardamom, and a good shake of dried fried shallots.  It was absolutely perfect, as good a lamb biryani as I have ever eaten, and as I commented to Santa yesterday, I deliberately used only one half of the sauce so as not to swamp the flavour of the lamb, as a result of which the flavour of the lamb really came through.  Highly recommended.

** Phil.