Ingredients

• 1 kilo lamb (diced leg of lamb – ask your butcher)
• 2 to 3 tbsp of ghee or sunflower oil
• 1 tbsp cumin seeds
• 1 Bay leaf
• 4 Whole peppercorns
• 4 Cloves
• 1 tsp Garam masala
• 1/2 tsp Turmeric
• 1 tbsp Coriander powder
• 1 tsp Chilli powder or paprika or mild chilli powder
• 1 tsp Fennel seeds (powdered) roasted
• 1 tbsp Ginger and garlic paste
• 1 large or 2 medium onions finely grated
• 1/2 Cup Yogurt
• 1 Green chilli (slit – optional)
• 3 large onions thinly sliced
• 2 tbsp Coriander leaves chopped – and few to garnish
• Salt