* 560g (1 ¼ lb) Shoulder of Lamb, trimmed of Fat and cut into cubes
* Juice from 1 Lime
* 6 Fat Cloves of Garlic, peeled and crushed
* 2.5 cm piece of Ginger root, peeled and Grated
* 1.5 teaspoons Cumin seeds, Ground to a powder
* ½ teaspoon Turmeric powder
* 1.25 teaspoons Sea salt
* 3 tablespoons Ghee or Groundnut oil
* 2 large Onions, peeled and finely chopped
* 1 450 g can peeled Tomatoes
* 3 to 6 fresh Green chillies, cut into rings
* 15 Basil leaves, torn or chopped
* Small bunch of Coriander leaves, chopped

===Method===
* In a bowl, add the Meat, Garlic, Ginger, Turmeric, Cumin, Lime juice and 1 teaspoon of Sea salt. Mix well and Refrigerate for an hour or so to Marinade.
* Heat the Oil in a Wok and Fry the Onions for 5 minutes or until just Browning.
* Turn up the heat, add the Meat with Marinade and Stir-fry for a few minutes. Reduce the heat to a Simmer, cover and cook for 10 minutes, stirring now and then.
* Add the Tomatoes, remaining Salt, Chillies and Coriander and Simmer gently, covered, for 50 minutes, stirring now and then.
* Add the Basil leaves, stir well and serve.

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