Ginger Lamb Recipe
500g lamb/ mutton
3 medium onions
1 tbsp vinegar
1 tbsp Worcestershire sauce
3 dry chillies
2 tbsp ghee (clarified butter)
1 tsp turmeric powder
1 tsp salt
1 tsp sugar
1 cup hot water
Wash and cut the meat into small pieces. Cut the onions vertically into pieces.
Make a paste of the dry chilies and ginger.
Heat ghee in a saucepan and fry the chilly paste with sugar and turmeric powder for 2-3 minutes.
Now add the ginger paste and saute for 5 minutes
Mix in the sliced onions and cook until it becomes brown.
Add meat, salt and mix well. Cover and cook over low heat until any liquid dries up.
Drizzle the Worcestershire sauce and vinegar and mix well. Cook for 3 minutes.
Now pour one cup of hot water, cover and cook for 30 minutes. Check thickness of the gravy and remove from heat.
Serve with rice or roti/naan.