Ingredients
500 gram stewing lamb, cut into 2 cm cubes
2 tsp hot chili powder
2 garlic cloves, crushed
1/4 tsp turmeric
1/2 tsp ground coriander
1/2 large Spanish onion, minced
4 tbsp natural unsweetened yogurt
1/2 tsp salt
2 tbsp groundnut oil
1 small onion, fairly thickly sliced
30 grams coriander leaves, roughly chopped
Method
Mix together lamb, chili, garlic, turmeric, coriander, minced yogurt and slat. Cover and marinade for about an hour in refrigerator. Heat the oil in a heavy bottom pan, add sliced onion and fry for 4-5 minutes until translucent. Add the lamb and gently cook for 8 minutes, browning the meat. Add 300 ml boiling water, cover and simmer over low heat, stirring occasionally, for half an hour or until the meat is tender. Garnish with coriander leaves and serve hot with khasta roti or boiled rice.