This recipe comes from "50 Great Curries of India" by Camellia Panjabi (Kyle Cathie Limited, 1994), an excellent book of Indian cooking, with gorgeous photographs (highly recommended!!!). The recipe is not in American cups, Im afraid ... The bhuna process, which involves stir-frying spices in oil without adding much water, is an important part of curry-making. A curry with the name bhuna has a heightened flavour through prolonged frying - about 20 minutes ~ during which stirring must be continuous to prevent the spices from sticking to the bottom of the pot. The flavour of this dish comes from the fact that the meat cooks initially in its own juices with the spices, without any added water. The result is a wonderful curry, equally good with rice, roti or on sliced bread. Since a good deal of work is involved, the recipe is for 2 1/4 1b (1 kg) of lamb. Whatever is not required immediately can be frozen. Heat the oil in a cooking pot with the cinnamon or bay leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves and after a minute put in the onions and saute until lightly coloured about 15 minutes. Add the ginger, garlic, green chillies, lamb and bones and 1 teaspoon salt and stir-fry over a low heat for 20 minutes During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 tablespoons water whenever it gets too dry. Then add the turmeric, coriander, red chilli and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water Add the pur?ed tomatoes and cook for 5 minutes stirring frequently. Add 4 cups water and simmer for 15 minutes Lower the fire. Whisk the yoghurt and add to the pot. Cook over gentle heat until the lamb is tender. Sprinkle with chopped coriander leaves. Posted to FOODWINE Digest by =?iso-8859-1?Q?Chlo=EB?= Parrott on Feb 13, 1998