Laal Lamb Bhuna Masala is an intensely spicy and aromatic lamb dish, characteristic of North Indian and Rajasthani cuisine. "Laal" means red — a reference to the dish's rich red color, derived from dried red chili peppers and spices.

The lamb pieces are slowly simmered over high heat until the sauce thickens and the spices coat the meat. The sauce is made with onions, tomatoes, ginger, garlic, garam masala and plenty of red pepper, which gives it an intense, spicy flavor and beautiful color.

Bhuna technique involves long frying of spices and meat in its own juices, which enhances the complexity of the taste and gives the meat a rich, almost caramelized layer.

Bhuna means "fried" - a technique where meat and spices are long fried and simmered until they develop a deep aroma.
The laal color comes from using special Rajasthani or Kashmiri chili peppers that add color but not always excessive spiciness.
This dish is the right choice for lovers of spicy, rustic Indian cuisine.