(4 to 6 Servings)

2 lb lamb cubes (shoulder)

3 medium onion, peeled, halved and thinly sliced

1 tbsp sea salt

½ tsp cayenne

1 tbsp peeled, chopped fresh ginger

1 tsp chopped garlic

1 tsp ground turmeric

3 tbsp vegetable oil or ghee

2 cups water

1 cup fresh coriander leaves

1 cup fresh mint leaves

3 green chillies, chopped

1 ½ tbsp lemon juice

In a bowl, combine the lamb cubes, sliced onion, slat, cayenne, ginger, garlic, turmeric, oil and water.  Place in a deep non-stick skillet.  Bring to a boil.  Cover and reduce the heat to medium low.  Cook for 1 hour.  Remove the lid.  Increase the het to medium-high.  Reduce the sauce until a creamy consistency is obtained.  Stir. 

In the meantime, place the coriander and min t leaves, green chillies, lemon juice and 2 tbsp (30mL) water in a food processor.  Puree until smooth.  Set aside.  Once the sauce has been reduced, add the mint puree to the skillet.  Bring to a boil and cook for 3  to4 minutes over low heat.  Remove from heat.

Serve over vegetable rice.