1 kg (2 lb) boneless lamb 2 tablespoons ghee 2 large onions, chopped 2 garlic cloves, crushed 1-2 tablespoons curry powder small piece fresh root ginger 1/2 cup chopped capsicum 1/2 cup stock 1 cup coconut milk (see below) salt to taste 1-2 tablespoons lemon juice

Heat oil in a Dutch oven over medium heat. Add meat in batches; cook until browned. Remove meat with a slotted spoon. Add onions, garlic and tomatoes; cook until soft but not brown. Stir in allspice and curry powder. Cook, stirring, about 3 minutes, then add stock, venegar, salt and cayenne. Add bay

Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly

Curried Lamb 1 kilo of boneless lamb, cut in to bite-sized cubes 2 onions, chopped up small 4 cloves of garlic, crushed or sliced, whatever you prefer 5cm piece of ginger, chopped 1 big tablespoon of curry powder 2 tablespoons of plain flour 6 - 10 green chilies chopped, with or without seeds 3cm

In a heavy kettle heat 2 tablespoons of the oil over moderately-high heat, add the meat in batches and salt and pepper to taste, and saute the meat until it is browned on all sides. Transfer the meat to a plate. To the pan add the remaining oil and the onion and cook the onion, stirring

Brown meat in butter; remove from skillet. Add onion and garlic to skillet. Cook till onion is tender but not brown. Return meat to skillet. Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water. Cover; simmer 45 to 60 minutes, stirring occasionally, till lamb is tender.