This is my recipe for a BIR lamb bhuna:

3 or 4 tbsp Oil 
1 tsp Garlic & ginger puree
Half a tbsp tomato puree
1 Medium onion, chopped
Half a green pepper, chopped
Fresh whole chillies, deseed and finely chopped (type and quantity to taste)
1 tsp Hot chilli powder 
1 tsp Corrainder powder
1 tsp Cumin powder
Large pinch of dried methi leaves
Salt to taste
One portion of curry gravy(approx 8-10 tbsp)
Small handful of chopped coriander
1 large fresh tomato quarted or a couple of cherry toms halfed
Precooked lamb(I used 2 leg steaks) method here:
https://curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602

Fry the onion, pepper and fresh chili in the oil until going soft.
Add the garlic - ginger puree and fry for a few seconds stiring round the pan.
Stir in the tomato puree and fry for a minute or 2.
Add the powdered spices and cook for a further minute, 2 or 3 mintutes more if you don't have the heat right up.
Stir in the curry gravy a ladle at a time
Add the lamb and stir in.
Add the methi leaves and stir in.
Add the fresh tomato.
Sprinkle in some chopped coriander and stir in
Add some salt if needed.
Garnish with more fresh coriander.

  That could well be the most beautiful thing in the world... I'll be trying this tonight. What base sauce did you go for in this cheeky little number?

Hey CK, tried your Lamb Bhuna with the base sauce posted by admin. It was excellent. I have the pictures which I will post later, all the best, Rob.

Here are some images of my attempt. I don't really know the rules/guidelines on image posting, so please pm me if you think this is excesive and I will keep only 1.

One of the best results i've had to date. I'm surpised that with this entrie recipe there was no garram masala but it had a great BIR taste. I still ground my spices fresh though