Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        lean boneless lamb
   3                    meaty lamb bones
                        ***MARINADE MADE FROM***
   4      tablespoons   light vegetable oil
     1/4  cup           cider vinegar
   3      tablespoons   tamarind pulp
                        to taste salt
                        ***PUREE MADE FROM***
   2      tablespoons   vegetable oil
   1      large         white onion
   6                    garlic cloves
   2      tablespoons   fresh ginger root -- chopped
     1/2  cup           vegetable oil
   3      cups          onion -- thinly sliced
   1      teaspoon      ground cumin
   1      teaspoon      ground mustard
   3      teaspoons     turmeric
   1 1/2  teaspoons     red pepper
   3      teaspoons     paprika
   2 1/2  cups          hot water

Preparation:

Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice. Notes I have made the recipe a couple of times and both times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together. Source Somesh Rao's "The Graduate Student's Guide To Indi