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3 meaty lamb bones
4 Tbsp light vegetable oil
1/4 cup cider vinegar
3 Tbsp tamarind pulp
2 Tbsp vegetable oil
1 big white onion
6 garlic cloves
2 Tbsp fresh ginger root, chopped
1/2 cup vegetable oil
3 cup onion, thinly sliced
1 tsp ground cumin
1 tsp ground mustard
3 tsp turmeric
1 1/2 tsp red pepper
3 tsp paprika
2 1/2 cup hot water

Cut lamb into 3/4 inch cubes. Place lamb and the bones in a
non-metallic bowl with the four Tbsp of oil, the vinegar, tamarind
pulp, and salt. Let it marinate at room temperature for eight hours
or, refrigerated, for twenty four hours. Put two Tbsp of oil, plus
the onion, garlic, and ginger in the container of an electric
blender or food processor and run the machine until a fine pasty
puree is formed. Heat the one-half cup of vegetable oil in a large
enamel coated skillet over medium-high heat. Add the onions and
saute until they are caramel brown, stirring constantly to prevent
burning. Add the puree. Reduce the heat and add ground cumin, ground
mustard, turmeric, red pepper, and paprika. When the spices begin
to sizzle and turn dark, in about 15 seconds, add the lamb and
bones. Cook until slightly seared about ten minutes. Add the water
and bring to a boil, then lower the heat and simmer, partially
covered, until the meat is very tender, about thirty minutes. Pick
out and discard bones. Serve over rice.


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