Ingredients

• 1 kilogram diced lamb (leg or shoulder)
• 500 milliliters cold water
• 2 medium onions, diced
• 4 cloves of garlic, sliced
• 4 tablespoons tomato puree
• 1 teaspoon mild Madras curry powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon fennel seeds
• Vegetable oil