In a heavy bottom saute pan or non-stick pan.
Add one tablespoon oil or ghee and whole spices – saute 30 minutes.
Then add the onions and a pinch of salt.
Saute onions until lightly golden – about 5 to 7 minutes.
Once the onions have been caramelized,
Add the marinated lamb and remaining oil/ghee.
Cook on high for 2 minutes while stirring constantly.
Then add 1/2 cup water and let come to a boil.
Cover the pan, lower the heat, and let simmer on medium-low until the lamb is cooked to fork tender.
If necessary add a little more water as needed. Alternatively, you can add 1 cup of water and cook it with gravy.
When the lamb is cooked taste and adjust the seasoning.
Garnish with fresh herbs like cilantro.