Partially cover and simmer on a low heat till the meat is soft and tender (approx. 45 minutes-1 hour). Remove the lamb from the remaining liquid.
In the same pan, heat the oil on medium-high heat, reducing to medium-low, and fry the lamb pieces until well browned all over, approx 8 minutes in total (see notes below to roast the lamb instead). Transfer the lamb to absorbent paper to drain the excess oil. Garnish with the onions and chopped cilantro/coriander.
Use leg of lamb leg or shoulder, cut into small pieces.
Be careful to drain the lamb as any excess liquid will spit during frying.
If you prefer not to fry the lamb, transfer it to a baking dish and roast on full heat for 5-10 minutes.
After simmering the lamb, strain and reserve the liquid to use as a tasty stock for pilau/rice.
This recipe can be made ahead and reheated on a low heat before serving.
Amount Per Serving
Calories 866Calories from Fat 594
% Daily Value*
Saturated Fat 28g140%
Vitamin A 350IU7%
Vitamin C 7.6mg9%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.