This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
1/2 cup water
1 pound lamb, cut into 1-inch cubes
4 yellow wax hot chiles, stems and seeds removed, finely chopped
1 onion, chopped
2 tablespoons vegetable oil
2 cups water
Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste. Toss the lamb cubes in the mixture and marinate for an hour at room temperature.
In a pan, saute the chiles and the onion in the oil until soft. Add the lamb and the marinade, and 2 cups of water. Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart. Add more water if necessary.