INGREDIENTS
2 cups (360g) thinly sliced onion (or 2 tsp powdered onion)
3 tablespoons vegetable oil
1 teaspoon minced garlic (or 1/2 tsp ground garlic)
1 teaspoon minced ginger (or 1/2 tsp ground ginger)
1 teaspoon minced green chile (serrano, Thai, or jalapeño)
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1/16 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
2 tablespoons water
2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
1 teaspoon salt
1/2 teaspoon lemon juice
PREPARATION
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently until lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.
