Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.