Lamb- 2 lbs. (washed and cubed)
Large onion- 1 1/2 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1-inch piece
Garlic- 2 cloves (finely chopped)
Red chili powder- 1 1/2 tsp.
Turmeric powder- 1/2 tsp
Cinnamon- 1 stick
Bay leaves- 2
Oil- 4 tablespoons
A bunch of chopped cilantro (coriander) leaves
Heat the oil in a pan and fry the cinnamon and bay leaves for a minute.
Add the ginger-garlic and fry until it releases a fine smell.
Add the onion and fry until golden. Then add the tomatoes and fry for 5 minutes.
Add the lamb pieces and stir-fry for 5 minutes. Add red chili powder, turmeric powder and salt and mix well.
Add 3 cups of water and bring it to a boil.
Cover the pan and reduce the heat.
Cook for 45-50 minutes or until the lamb is tender and the gravy becomes thick.
Serve garnished with chopped coriander leaves.