Ingredients
- 2, chopped onions
- 1 tablespoon grated ginger
- 4 cloves, crushed garlic
- 1 teaspoon ground cinnamon
- 3 tablespoons ghee or oil
- 1 kg (2 lb 4 oz), diced lamb shoulder
- 125 g (4 1/2 oz/1/2 cup) plain yoghurt
- 250 ml (9 fl oz/1 cup) chicken stock
- 40 g (1 1/2 oz/1/2 cup) crisp fried onion
- 3, seeded, finely sliced red chillies
- 1 tablespoon sugar
- 3 tablespoons lime juice
Method
1. Put the onions, ginger, garlic, cinnamon and 3 tablespoons of water in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.
2. Heat the ghee or oil in a heavy-based saucepan over high heat.Brown the lamb in batches and set aside.
3. Reduce the heat to low, add the onion paste and cook for 5 minutes, stirring constantly. Put the lamb back into the pan, and stir to combine, add the yoghurt a spoon at a time, stirring well to incorporate. Add the chicken stock, and crisp fried onion. Bring to a simmer, cover and cook over low heat for 2 hours. While cooking, skim any oil that comes to the surface and discard.
4. When the lamb is tender, add the chillies, sugar and lime juice, and cook for 5 minutes more before serving.
