|Lean lamb||8 Ounce (250 g, without bones)|
|Chopped ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
|Soy sauce||2 Tablespoon|
Cut the lamb into 3-cm (1 -in) cubes.
Heat 1 tablespoon of oil in a saucepan and stir-fry the meat, ginger, garlic, sherry and cumin for 2 minutes.
Add just enough water to cover the meat, the soy sauce and sugar and simmer for 1 1/2 hours or cook in the oven at 150°C, 300°F/ Gas 2 for 1 3/4 hours.
If the gravy is not thick enough, remove the lid and boil for 5 minutes.
Check the seasoning and serve.