Lamb Bhuna

Instructions

1. Prepare the lamb
   Trim any excess fat from the lamb shoulder and cut into 1-inch cubes. Pat dry with paper towels and set aside.
2. Make the base
   Heat oil in a large, heavy-bottomed pan over medium heat. Add the diced onions and sauté until golden brown, about 10-12 minutes. Add the minced garlic, ginger paste, and green chilies. Cook for another 2 minutes until fragrant.
3. Add the spices
   Reduce heat to medium-low and add the ground cumin, coriander, turmeric, and red chili powder. Stir continuously for 1-2 minutes to prevent the spices from burning. Add the tomato paste and diced tomatoes, cooking until the tomatoes break down and oil begins to separate, about 5-7 minutes.
4. Cook the lamb
   Increase heat to medium-high and add the lamb pieces. Stir well to coat the meat with the spice mixture. Sear the meat for about 5 minutes until it begins to brown on all sides.
5. Slow cook the curry
   Reduce heat to low, cover the pan, and let the lamb cook in its own juices for about 1 hour, stirring occasionally. If the mixture becomes too dry, add a tablespoon of water at a time, but remember that bhuna is traditionally a dry curry with thick sauce.
6. Final touches
   Once the lamb is tender, add the garam masala and salt to taste. Stir well and cook uncovered for another 5-10 minutes to let the sauce thicken further and allow the flavors to meld together.
7. Rest and serve
   Remove from heat and let the curry rest for 10 minutes. This allows the flavors to develop further and the sauce to thicken slightly. Garnish with fresh coriander leaves before serving.