[Abewsha]

Ingredients

1 kg of lamb shoulder or lamb shank (ask your butcher to chopped this into roughly 2 inches chunks)
2 finely chopped onions
4 roughly chopped green chillies – seeds removed for less heat
2 tablespoon of garlic paste
1 tablespoon of ginger paste
2 tomatoes roughly chopped
2 teaspoon of Cumin Powder
2 teaspoon of Le’ Spice Garam Masala
2 teaspoon of Chili Powder
1/2 teaspoon of Turmeric Powder
1 teaspoon Cumin Seeds Whole
1 teaspoon aniseed
1 teaspoon Fennel Seeds
1 teaspoon Brown Mustard Seeds
5 Tablespoon of Oil
1 1/2 L of water
Method..

Heat up the oil over medium heat on a heavy based pot
Add the mustard seeds, cumin seeds, aniseed and fennel seeds and fry for few seconds
Add the onions, garlic and ginger paste
Brown the onion, garlic and ginger paste
Add the chopped green chillies
Add the lamb and add the powdered spices toss them together so the lamb is well coated
Reduce the heat to prevent the spices from burning
Cook them further until the lamb turns light brown
Add the chopped tomatoes
And straight away add half of the water
Bring it to simmer
Let is simmer with the lid on, on a very low heat for 45 minutes
After that add the remaining half of the water
And cook it further for another 1 hour with the lid on
Open the lid after 1 hour and let it simmer with the lid to reduce the stock into a thicker curry
When you can see the oil is separated turn of the flame, garnished with some thinly sliced red onion to serve