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

Method:

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