This is another brilliant recipe from my mum, who has been my inspiration and teacher over the years. The best part is; she’s vegetarian, yet churns out these delicious meaty recipes without even tasting the food at any time during cooking. This is surely one of my favourite dishes, its spicy, tasty and goes brilliantly with steamed white rice, perfect for a rainy Sunday afternoon. Once again this is not for the faint hearted, its very spicy and yummy. Enjoy!


INGREDIENTS
1-kg Lamb
4-tbsp. Kashmir chili powder OR any spicy chili powder
1-tbsp. Turmeric powder
1-tbsp. Ginger garlic paste
2-tbsp. Cooking oil
Salt to taste
Oil to cook

PROCEDURE
1. Mix the chili powder, turmeric, salt and oil. Marinade the lamb with the mix for 1 hour.
2. In a thick bottomed vessel, pour 1-tbsp. cooking oil, heat and add the ginger garlic paste, stir fry until dark brown, stirring constantly.
3. Add the lamb and all of the marinade bring to a boil, reduce to a simmer, cover and cook until the meat is tender.

VARIATIONS
1. Use pork meat instead of lamb, beef or veal can also be substituted instead of lamb. I prefer veal meat any day over the rest.