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Rajasthani Spicy Lamb Stew

4 tablespoons vegetable oil
1 pound boneless lean lamb -- , cut into 2" cubes
2 medium onions -- canned, peeled and sliced
1 1 inch piece fresh ginger root -- , chopped
8 cloves garlic -- , peeled and chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 cup plain yoghurt -- , stirred
2 teaspoons chili powder
salt


Heat half the oil in a saucepan over medium-high heat. When hot, add the cubed lamb and stir constantly to brown on all sides. Remove the meat with a slotted spoon and reserve it. Add the rest of the oil to the pan, and when hot, add the onions and brown them, stirring frequently to prevent burning. Meanwhile, mix the ginger, garlic, coriander, cumin, and turmeric into the yoghurt. When the onions are browned, add the meat and yoghurt mixture to the pan, stirring. Reduce the heat to medium-low and simmer for 10 minutes, adding a little water if necessary to prevent burning. Add the chili powder to the lamb, season with salt, and add 1 3/4 cups hot water. Cover, lower the heat, and simmer for 1 1/4 hours, until the meat is tender and the spicy gravy is thick. Serve with plain boiled rice.


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