Ingredients
4 tbsp vegetable oil or ghee
2 onions, very finely chopped, 2 garlic
cloves, finely chopped
1 red chili, deseeded and finely
chopped
1 tsp ground cinnamon
2 tbsp mustard seeds Thumb-size piece
fresh ginger, peeled and grated
1 tsp ground cumin
2 lb 8 oz / 11/2
kg lamb, cut into large chunks
2 tomatoes, deseeded and chopped 1/2
cup / 125 ml white wine vinegar Salt and pepper
Chopped parsley, to garnish
Method
: Prep and cook time: 1 hour 45 min
1. Heat
the oil in a large pan and gently cook the onions until soft. Stir in the
garlic, chili, cinnamon, mustard seeds, ginger and cumin and cook for 2 more
minutes.
2. Turn
the heat up and add the lamb. Brown the meat on all sides then add the tomatoes
and vinegar and season with salt and pepper. Pour in about
3. 1
cup of water and simmer very gently for about 11/4 hours, stirring frequently,
or until the meat is very tender. Add more water if needed during the cooking
but bear in mind the finished dish should be fairly dry.
4. Serve
with rice and garnished with chopped parsley.