INGREDIENTS

4 pounds boned shoulder of lamb
2 1/2 tablespoons ghee or oil
2 1/2 large onions, chopped
5 cloves garlic, chopped
1 1/4 tablespoons finely chopped fresh ginger
2 1/2 tablespoons curry powder
4 tablespoons salt
2 1/2 tablespoons vinegar or lemon juice
4 large tomatoes, chopped
2 1/2 fresh chilies
2 1/2 tablespoons chopped fresh mint leaves
1 1/4 teaspoons garam masala
1 1/14 tablespoon chopped fresh coriander or mint leaves

COOKING METHOD

Cut lamb into cubes.

Heat ghee in a saucepan and fry garlic, onion, and ginger until soft and golden.

Add curry powder, vinegar, and salt. Stir. Add lamb and cook, stirring constantly.

Add chilies, mint, and tomato. Cover and cook over low heat for 1/2 hours to 1 3/4 hours or until lamb is tender, stirring occasionally.

The tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water (approximately half a cup) in order to prevent meat from sticking to pan.

Add garam masala and chopped coriander leaves for the last few minutes of cooling time.