Perfect with a bit of naan. This recipe comes courtesy of Mallika from Quick Indian Cooking, the original can be found at www.quickindiancooking.com
In a large pot, heat the oil over a high flame. When it starts sizzling, throw in the onions and fry for five minutes until they turn soft and pale golden in colour.
Now add in the ginger and garlic and fry for about two minutes until they turn a golden colour too.
Then mix in the lamb and all the spices, apart from the garam masala. Mix the ingredients well together until the meat is sealed and brown all over.
Now add in just enough water to come half way up the sides of the meat, cover and cook on a medium flame. You need to keep stirring from time to time and add hot water only when the curry in the pot dries up.
This is what bhuna means - to stir until the masalas caramelise and the meat cooks. This whole process will take 45 minutes to an hour depending on the quality of the lamb.
When the curry is thick and dry, and the lambs falls apart easily when cut with a fork, mix in the coriander, salt and serve.