Sindhi-Style Savory Lamb Delight

1. Trim Lamb and Prepare Marinade

Trim any excess fat and tissue from the lamb cubes. In an electric blender, combine the coarsely chopped onions, ginger, garlic, ground coriander, cumin, turmeric, cayenne pepper, red wine vinegar, and salt. Blend until smooth.

2. Marinate Lamb

Place the trimmed lamb cubes in a bowl and coat them thoroughly with the prepared paste. Cover the bowl and let the meat marinate for 3 to 4 hours. Refrigerate if your kitchen is warm.

3. Cook Marinated Meat

Transfer the marinated meat to a wide 4-quart cooking pot. Add whole fennel seeds and black onion seeds. Cook over medium heat, bring to a gentle boil, then reduce to a simmer. Cook for about an hour, stirring occasionally.

4. Adjust Seasoning and Reduce Liquid

Check and adjust salt to taste. Continue to simmer until the liquid has reduced significantly.

5. Add Vegetable Oil and Finish Cooking

Add vegetable oil to the pot. Stir and fry the meat until it develops a rich, caramelized coating and the sauce clings to the browned pieces.

6. Serve

Transfer the savory lamb delight to a warmed serving dish. Serve with chapatis, parathas, pooris, or rice, along with side dishes like peas, okra, beans, cabbage, or yogurt.