Instructions

1. In a large bowl, combine the cubed lamb with vinegar, garlic, ginger, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
3. Add the marinated lamb along with the marinade into the pot. Cook on medium-high heat for about 10 minutes, stirring occasionally.
4. Reduce the heat to low, add the slit green chilies, and cover the pot. Let it cook for about 1 hour, stirring occasionally until the lamb is tender.
5. If the mixture becomes too dry, add a little water to maintain a sauce-like consistency.
6. Once the lamb is tender, taste and adjust seasoning if necessary. Cook uncovered for an additional 10-15 minutes to thicken the sauce.
7. Garnish with fresh chopped cilantro before serving.
8. Serve hot with steamed rice or naan.