Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                Lbs  boneless lamb -- plus 3 meaty lamb
                        bones
     1/4           Cup  vegetable oil
     1/4           Cup  cider vinegar
  3        Tablespoons  tamarind pulp
                        salt to taste
  2        Tablespoons  vegetable oil
  1                Big  white onion
  6                     garlic cloves
  2        Tablespoons  fresh ginger root
     1/2           Cup  vegetable oil
  3               Cups  onions -- thinly sliced
  1           Teaspoon  ground cumin
  1           Teaspoon  ground mustard
  3          Teaspoons  turmeric
  1 1/2      Teaspoons  red (cayenne) pepper
  3          Teaspoons  paprika
  1           Teaspoon  ground sumac (optional)
  1           Teaspoon  ground cinnamon (optional)
                        hot water

Preparation:

Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours. Put two tablespoons oil, onion, garlic and ginger in a food processor and puree. Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes). Pick out and discard the bones and serve over rice. Sanjiv Singh This recipe is from Esquire Magazine, 1986. Each time I have made it, I have had very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit to put together. It can be adapted to chicken by substituting kiwi pulp for the tamarind. >From the Dinner Co-op

Nutritional Information:

2059 Calories (kcal); 194g Total Fat; (81% calories from fat); 11g Protein; 85g Carbohydrate; 0mg Cholesterol; 37mg Sodium