125 ml (4 fl oz) oil
675 g (1 1/2 lb) onions, halved and sliced
2.5 g (1/2 tsp) chilli powder
pinch ground turmeric
2.5 cm (1 in) ginger, grated
675 g (1 1/2 lb) lamb, cut into 2.5 cm (1 in) cubes
3 medium tomatoes, chopped
450 ml (16 fl oz) water
45 ml (3 tbsp) vinegar
10 g (2 tsp) sugar
5 g (1 tsp) salt
675 g (1 1/2 lb) onions, halved and sliced
2.5 g (1/2 tsp) chilli powder
pinch ground turmeric
2.5 cm (1 in) ginger, grated
675 g (1 1/2 lb) lamb, cut into 2.5 cm (1 in) cubes
3 medium tomatoes, chopped
450 ml (16 fl oz) water
45 ml (3 tbsp) vinegar
10 g (2 tsp) sugar
5 g (1 tsp) salt
method
1. Heat the oil in a saucepan over a medium high heat and fry the onions until golden brown.
2. Add the chilli, turmeric and ginger and, stirring constantly, fry for 1 - 2 minutes.
3. Add the lamb and tomatoes and continue to fry for another 8 - 10 minutes, until the meat is browned.
4. Add the water, stir well and bring to a boil.
5. Lower heat, cover and cook for about 45 minutes.
6. Add the vinegar, sugar and salt and cook for another 15 minutes.
2. Add the chilli, turmeric and ginger and, stirring constantly, fry for 1 - 2 minutes.
3. Add the lamb and tomatoes and continue to fry for another 8 - 10 minutes, until the meat is browned.
4. Add the water, stir well and bring to a boil.
5. Lower heat, cover and cook for about 45 minutes.
6. Add the vinegar, sugar and salt and cook for another 15 minutes.
serving amount
serves 6
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