2 onions – chopped
Lamb (diced or shoulder)
Salt
Lots of Chilli (fresh or powder – to taste)
Ground Cumin (to taste)
Put it all in a pan and cover with water.
Cook until the water has dried up.
Add some vegetable oil and fry for 15 minutes.
It seems like you are just boiling the lamb, but this is a dish packed with flavour. Ian worked with Naveed at the University of Nottingham and he shared his family recipe. This is a traditional, simple method of cooking lamb that Naveed’s family would use in the area of Pakistan where they lived.