• 2 lbs boneless lamb shoulders, cut into 2″ cubes
  • 2 cups yogurt
  • 8 garlic flakes
  • 1 tbsp chopped fresh ginger
  • 1 tsp ground red pepper
  • 1 tsp garam masala
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 2 tsp lemon juice
  • 1 tbsp oil
  • Salt to taste

METHOD : 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 1tbsp of oil and stir fry for 2 minutes.

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