Spicy Malaysian Lamb
|Cider vinegar||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Boneless lamb stew meat||3 Pound, trimmed of excess fat|
|Vegetable oil||3 Tablespoon|
|Thinly sliced onion||2 1⁄2 Cup (40 tbs)|
|Canned chopped green chiles||4 Ounce (1 Can, Mild)|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced (About 0.5 Teaspoon)|
|Canned whole tomatoes||28 Ounce, drained, reserve liquid and chopped (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Ground pepper||To Taste|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
Combine vinegar, lime juice and chili powder in medium bowl and blend well.
Add lamb and marinate, turning frequently, about 15 minutes.
Heat oil in heavy large pot or dutch oven over medium-high heat.
Add lamb in batches, browning well on all sides.
Remove meat from pot using slotted spoon.
Reduce heat to low, add onion, chilies, ginger, salt, turmeric and garlic and cook, stirring frequently, until onion is limp and translucent, about 5 to 10 minutes.
Blend in meat, tomatoes, reserved liquid and 3/4 cup water.
Bring to boil.
Reduce heat, cover and simmer until lamb is tender and sauce is slightly thickened, about 1 1/2 hours, stirring occasionally.
Season with salt and pepper to taste.
Ladle into soup bowls and sprinkle with chopped fresh coriander.