Indian Onion Meat

For the Indian onion meat, cut the lamb into cubes, peel the onion and cut it into eighths lengthwise. Fry the onions in a hot pot with ghee until light, then add the meat and fry briefly on all sides.

Add ginger-garlic paste and bay leaf to the pot and fry. Add turmeric and chili powder, stir once and pour in the lamb stock.

Season with salt and simmer, covered, for 45-50 minutes, then uncovered for another 15 minutes. Coarsely chop the cashews and stir into the onion meat along with garam masala. Arrange the Indian onion meat and serve.

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