Braised Lamb

Another dish of mine that has a large fan base. Very lean slices of beef are also excellent in this recipe like rump or silverside.

Ingredients:
1 Lamb fillet sliced thinly (at least 500 gms)
2 small onions diced
1 clove garlic pounded
salt, black pepper to taste
1 Tbs cumin
2 tsps ground ginger
2 tsps ground coriander
2 bay leaves
olive oil
water

Directions:
Mix salt, pepper and dry spices and season meat slices on both sides.
Heat olive oil in a casserole with a lid and brown meat slices in batches, keep aside.
Add chopped onions to remaining oil and saute till softened, added lamb slices, garlic, bayleaves and any remaining spices, cover and let it cook till it dries and liquid reduces to oil.
Add half a cup of water and cook till dry, repeat 2 to 3 times till meat is very tender and onion is no longer visible and had reduced to a fairly thick gravy.