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Bhuna Lamb

2 pounds boneless lamb shoulder -- cut into 2" cubes
2 cups yogurt
8 garlic flakes
1 tablespoon chopped fresh ginger
1 teaspoon ground red pepper
1 teaspoon garam masala
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
2 teaspoons lemon juice
1 tablespoon oil
salt to taste

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.

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