1 red onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
500g diced lamb
2 tsp ground cinammon
2 tsp ground coriander
1 tsp mild chilli powder
1 tsp ground ginger
2 tbsp lemon juice
5oo ml lamb stock (or use chicken stock if you don't have lamb stock)
MethodFry the onion, garlic and lamb until the meat is browned and the onion soft.
Add the remaining ingredients and stir well.
Simmer for 3 hours, stirring occasionally and adding a little water if the sauce is getting too 'dry'.
Serve with rice or pitta breads.