Bhuna Lamb

Recipe Ingredients

2 lbs	908g / 32oz	Boneless lamb shoulder - cut into 2" cubes
2 cups	474ml	Yogurt
8		Garlic flakes
1 tablespoon	15ml	Chopped fresh ginger
1 teaspoon	5ml	Ground red pepper
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Ground coriander seeds
1 teaspoon	5ml	Ground cumin seeds
2 teaspoons	10ml	Lemon juice
1 tablespoon	15ml	Oil
		Salt to taste

Recipe Instructions

Puree all the ingredients, except the lamb and oil. Marinate the lamb in the puree for 4-5 hours in the refrigerator.

Place the meat along with the marinade in a heavy saucepan and bring to a boil on medium high heat.

Lower heat to medium, cover and simmer for half an hour, until the lamb is tender.

Continue to cook uncovered until most of the moisture has evaporated and the lamb is thickly coated with the gravy.

Add 1 tbsp of oil and stir fry for 2 minutes.

Source:
Time Life Books: The Cooking of India

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