Clean meat with vinegar, lemon or lime juice. Rinse well and pat dry. In a large, heavy nonstick frying pan over high heat, warm oil. When the oil is hot, add a few of the lamb pieces
and sear until they are lightly brown but not cooked through, about 2 - 3 minutes each sides.
Remove from pan and set aside on a platter. Repeat in batches with remaining meat pieces.
In the same pan, add onion, garlic, ginger, garam masala and cook for 2 – 3 minutes. Add Noubess Hot and Spicy Herb Sauce and stir to mix.
Add lamb pieces and coconut milk. Mix gently and well.
Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the meat is tender enough to be broken apart with a utensil. Cooking time may be about 1 hour 15 minutes or 1 hour 30 minutes. Season to taste and serve with rice preferably.
Season with salt to taste. Sodium content added is minimal.
Best to leave fat from lamb pieces for the meat to properly sear.
Serve with white rice preferably, but any other grains will do.
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