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Lamb Kolambu

6 Serrano chiles, seeded, cut in thin slices
2 Dried red New Mexico chiles, broken into bits
2 lg Onions, finely chopped
2 lg Tomatoes, cut into halves
1 ts Cumin
1 ts Turmeric powder
4 Cloves garlic, finely chopped
1 1/2 lb Lamb, cubed
4 tb Vegetable oil
1 c Cilantro leaves
Salt to taste
1 c Water

Put all the ingredients except the oil and cilantro in a large pot, cover and cook for about 30 minutes over low flame. If meat is not tender, add some more water, stir well and cook until it is done. In a large frying pan, heat the oil, add the meat mixture, stir well and fry two or three minutes. Add the cilantro leaves just before serving. Serves 4.

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