-
Cut lamb into
small cubes and thread on thin bamboo skewers cut into 10 cm lengths,
alternating each piece of meat with a thin slice of ginger.
-
Cut the
ginger from a slender root so the slices will not be too big, or cut
large slices in pieces.
-
Heat ghee or
oil and fry onion over medium low heat until soft, stirring
occasionally.
-
Add garlic,
stir and fry until onion is golden brown.
-
Add
coriander, cumin, fennel, turmeric and pepper and fry for 1 minute.
-
Then add salt
and tomato and stir for 3 minutes longer.
-
Add chilies
and skewered meat and fry until meat is lightly browned.
-
Turn heat
low, cover and cook until meat is tender.
-
liquid from
the meat will eventually be re-absorbed, leaving the gravy very thick.
-
Stir
occasionally to prevent spices sticking on the base of the pan.
-
Ten minutes
before end of cooking time, sprinkle cinnamon, cardamom and cloves over
the curry.
-
Stir well and
leave on very low heat.
-
Serve hot
with rice and accompaniments.