Lamb Do-Piaza

This is a mildly spiced lamb dish cooked with onions.
Serves 3-4.
Preparation and cooking time: 15 minutes.
6 tablespoon vegetable oil
2 small onions peeled and cut into rings
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
1 level teaspoon chilli powder
1 lb (425g) cooked lamb (page 65)
1 level teaspoon garam masala
1 level teaspoon ground cummin
½ level teaspoon ground coriander
½ level teaspoon dried fenugreek
1 tablespoon finely chopped green coriander
Heat the oil in a large frying pan. Add the sliced onions and fry until transparent. Pour in the curry sauce, mix well and bring to a simmer.
Stir in the salt, chilli powder, and lamb. Cook on medium heat for ten minutes, or until sauce is quite thick, stirring now and again.
Now stir in the garam masala, cummin, ground coriander, and fenugreek. Continue to cook for 3-4 minutes.
Skim off excess oil and sprinkle with green coriander before serving.