Lots of cumin and onion for an earthy, Mediterranean flavor.
- 1 lb sliced lamb
- grapeseed or other cooking oil
- 6 cloves garlic
- 3 small yellow onions, sliced
- 1 tsp salt
- 2 tsp cumin seeds
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp ground ginger or 1 tbsp chopped fresh ginger
- ½ tsp (90k hu) cayenne pepper or to taste
Heat oil (about 2 tbsp) in a large pan. Add sliced onions and crush 2-3 cloves garlic over them. Pound cumin seeds in a mortar and add half to the onions together with 1 tsp ground cumin and the ginger. Cook until softened and browning. Add cayenne pepper. Remove from heat. Return pan to heat and add more oil (1-2 tbsp) and crush remaining garlic (2-4 cloves) into the oil. When oil is fragrant, add sliced lamb in pieces so it cooks evenly. Add salt and remaining cumin seeds, ground cumin, and chili powder. Stir and cook until the meat just goes from pink to brown. Pour over onions and serve.