Lamb jalfrezi

Pretty spicy (although of course the amount of chili powder can be adjusted to taste)

Ingredients

• 1 kg. lamb, clean and cut in cubes
• 2-3 teaspoons of salt
• 5 teaspoons red chili powder
• 4 tablespoons ghee
• 3 large onions, chopped
• 4 cloves of garlic, grated or chopped finely
• 15 cm. ginger, peeled and grated
• 2-3 large tomatoes, peeled and cubed
• 4 teaspoons ground coriander
• 4 teaspoons ground cumin
• 5 teaspoons ground turmeric
• 1/2 cup of chopped coriander leaves
• some onion rings, red pepper, bell pepper

Preparation

• Mix the lamb with chili powder and salt and leave to marinate a bit.
• Heat the ghee on a medium flame and fry the onions golden yellow.
• Lower the flame. Add garlic and ginger and fry until the oil seperates.
• Add tomatoes, coriander powder, cumin, turmeric and coriander leaf and cook until the tomatoes are mushy. Stir regularly.
• Add lamb and cover. Optionally add some water. Leave until the lamb is cooked and tender (this will take a while!).
• Serve with some fried onion, red pepper cut in pieces, and fresh lemon wedges