Preparation:
1. Saute the onions slightly, then saute the pieces of lamb in the oil with the ginger, paprika, cayenne and cumin powder until the onions are brown and all sides of the meat seared. Drain excess oil. 2. Add the quartered tomatoes and the water. Cook over slow fire until done, about 20 minutes.
Salt and pepper to taste. 3. Before serving, sprinkle with a little Garam Masala. |
