Shwerkova

Method

Heat ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the lamb chunks in batches until golden on all sides, then remove and set aside. In the same pot, sauté the sliced onions until softened and golden, then add minced garlic and grated ginger, cooking for 2 minutes until fragrant. Stir in the cumin, coriander, cinnamon, black pepper and salt, toasting the spices for 1 minute, then add the tomato paste and cook for another minute. Return the lamb to the pot, pour in the water or stock, add the dried limes, and bring to a boil. Reduce the heat to low, cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has reduced and thickened. Taste and adjust seasonings, then serve hot garnished with fresh coriander, traditionally accompanied by rice or bread.