Wazwan

Method

Heat ghee in a heavy-bottomed pot and fry half the sliced onions until golden brown, then remove and set aside for garnish. In the remaining ghee, fry the remaining onions until translucent, then add ginger and garlic pastes and cook for two minutes. Add the lamb pieces and brown on all sides over medium-high heat for five minutes. Reduce heat, mix yoghurt with chilli powder and add to the meat, stirring continuously. Toast the fennel seeds, cardamom, cinnamon, bay leaves, cloves and peppercorns together and add to the pot along with salt. Add water, cover and simmer gently for ninety minutes, stirring occasionally, until the lamb is tender and the sauce reduces to a thick, rich consistency. Garnish with the reserved fried onions and serve hot with steamed rice.