http://www.youtube.com/watch?v=5E3kulJRzGY

spice mixture:
4 (big) red chilies - color and flavor
1 stick cinnamon
6-8 cloves
1-2 cardamom
.5 tsp kumin seeds
.5 tsp mustard seeds
.25 tsp black papper
6-7 garlic cloves
1-2 oz ginger
.25 cup vinegar
.5 tsp sugar
.5-1 cup feni (fenny) - Goan liquor made from either coconut or the juice of the cashew apple and fenny
(or coconat milk or cooking wine)
soak ingredients for >30 minutes and make a paste of it
note: obviously for me it is more practical to replace most of the ingredients with already crushed


~ 2 pounds, lamb - cut into about 1 inch pieces (with some fat on it)
add a bit solt
some green papaya paste - to tenderize, use it only if the meat is not tender

leave for an hour

add chily paste and leave for 3-4 hours

2 tbsp oil, 
medium heat, add meat
cook for 5 minutes

add 1 small onion (looks as about 1 cup of cuts), finelly (well, not too finely really) chopped

add the leftover souce

cover and let it cook for 30-40 minutes at low (add water if needed)