Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   vegetable oil
   1      pound         boneless lean lamb -- , cut into 2" cubes
   2      medium        onions -- canned, peeled and
                        -- sliced
   1      1 inch piece  fresh ginger root -- , chopped
   8      cloves        garlic -- , peeled and chopped
   1      teaspoon      ground coriander
     1/2  teaspoon      ground cumin
     1/2  teaspoon      turmeric
     1/2  cup           plain yoghurt -- , stirred
   2      teaspoons     chili powder
                        salt

Preparation:

Heat half the oil in a saucepan over medium-high heat. When hot, add the cubed lamb and stir constantly to brown on all sides. Remove the meat with a slotted spoon and reserve it. Add the rest of the oil to the pan, and when hot, add the onions and brown them, stirring frequently to prevent burning. Meanwhile, mix the ginger, garlic, coriander, cumin, and turmeric into the yoghurt. When the onions are browned, add the meat and yoghurt mixture to the pan, stirring. Reduce the heat to medium-low and simmer for 10 minutes, adding a little water if necessary to prevent burning. Add the chili powder to the lamb, season with salt, and add 1 3/4 cups hot water. Cover, lower the heat, and simmer for 1 1/4 hours, until the meat is tender and the spicy gravy is thick. Serve with plain boiled rice. India