Ingredients

• 2 lbs boneless lamb, cut into 1-in . cubes
• 1 cup onion, chopped
• 1/2 cup tomatoes, chopped
• 1 teaspoon cumin powder
• 1 tablespoon chili paste
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 1/2 teaspoon szechwan pepper
• 1 teaspoon turmeric
• 1 tablespoon brown sugar
• 2 tablespoons fresh cilantro, chopped
• 2 dried red chilies
• 1 teaspoon cumin seed
• 1 cup broth or 1 cup water
• 5 tablespoons cooking oil
• salt and pepper
• 1 cup chopped scallion

Instructions

1. In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.

2. Combine lamb cubes with the marinating paste and marinate for at least four hours.

3. In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.

4. Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.

5. The key is to ensure that the curry is cooked tender and completely dry at this stage.

6. Reserve in a large plate.

7. In a sauté pan, heat the remaining two tablespoons of oil.

8. Add dried red chilies and cumin seeds; fry until dark.

9. To the oil mixture, add chopped scallions and fry for a minute or so.

10. To the oil mixture, add the curried lamb and brown well.

11. Serve with rice pilaf or roti (flat bread).