Ingredients
1. Boneless lamb shoulders, cut into 2” cubes (2lb)
2. yogurt (2c)
3. ground coriander seeds (1tsp)
4. garam masala (1tsp)
5. ground red pepper (1tsp)
6. chopped fresh ginger (1tbsp)
7. garlic (8flakes)
8. ground cumin seeds (1tsp)
9. lemon juice (2tsp)
10. oil (1tbsp)
11. salt (to taste)

Method of preparation:-
1. Make the puree of all the ingredients except lamb and oil. Put the lamb pieces in this puree and keep it to marinate for about 4-5 hours in the refrigerator.

2. Take a heavy saucepan, place the meat along with the marinade in it and then keep it to boil on medium high heat. Now reduce the heat to low, cover the pan and keep it to simmer for about half an hour until the lamb gets tender.

3. Now uncover the pan and continue to cook until most of the moisture gets evaporated and the lamb gets thickly coated with gravy. Add 1tablespoon of oil and stir fry it for about 2 minutes. Now the bhuna meat gets ready to serve.