Taway kay Kabab (Lamb Kabab)

Ingredients
1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
1/2 teaspoon ginger powder
4 tablespoonful oil, ghee or melted butter.
1 small onion
1/2 teaspoon garlic powder
1 heaped teaspoon coconut
4 Almonds
4 oz natural plain yoghurt
3 tablespoon water

COOKING DIRECTIONS
First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.
Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes. Serve with Chutney and Salad
Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries.