Ingredients

• To Marinate:
• Boneless Lamb – 1kg
• Natural Yoghurt – 150ml
• Lime juice or Vinegar- 5tbsp
• Red Chilli Powder – 2 tbsp
• Paprika Powder – ½ tbsp
• Coriander Powder – ½ tbsp
• Turmeric Powder – ½ tsp
• Cumin (Jeera) Powder – ½ tbsp
• For the Gravy:
• Onions – 300 grams
• Ginger – 2 inch tuber
• Garlic – 25 grams
• Tomatoes – 300 grams
• Bay Leaves – 5
• Cloves – 4
• Cinnamon – 1 inch stick
• Cardamom – 4
• Star anise – 1
• Garam Masala – ½ tsp
• Dried Fenugreek (Methi) Leaves – 5 grams
• Mint Leaves – ½ bunch
• Water – 500ml (add more if required)
• Oil – 5 tbsp
• Salt to taste

How to Make Lamb Bhuna

• Cut lamb into 2inchx2inch dices. Wash
• Mix all powders under the Marinate section in yoghurt. Add the lamb dices, cover and marinate for 4 hours
• Chop onion finely
• Make a fine paste of ginger and garlic
• Chop tomatoes and mint leaves, store separately
• Heat oil in a heavy bottomed pan
• Add onions and salt. Sauté till golden brown
• Add the bay leaves, cloves, cinnamon, cardamom, star anise, fenugreek leaves and garam masala. Sauté for 2 mins
• Add tomatoes, ginger and garlic paste and sauté till the oil starts leaving the tomatoes & onion (about 15mins)
• Add marinated lamb dices and water, bring to boil. Leave on high flame for 30mins
• Lower the flame. Simmer for about 60 mins, stirring occasionally
• Sprinkle half of the mint leaves. Mix well
• Simmer for another 30mins on low flame, stirring occasionally
• Simmer till lamb is well done and the water is reduced to a thick consistency
• Sprinkle rest of your mint leaves, leave to simmer for 5 more minutes
• Serve lamb bhuna hot with jeera rice.