While browsing through the above referenced cookbook, I found this recipe, however I tailored it slightly to suit my own tastes. I prefer that food not be so hot as to be discomforting to my palate. However, if you like the heat, feel free to add more chili.
1 leg of lamb
1 cup red onions, chopped
1/4 cup red pepper paste
1 cup butter
1/4 tsp. fresh minced ginger
2 cloves minced garlic
1/4 tsp. freshly ground black pepper
Salt to taste
1 cup white wine
1/4 tsp. cardamom
2 cups water
Slice the leg of lamb in thin cuts leaving the meat attached to the bone. Boil the leg of lamb in a large pot of water until tender, about 1 hour.
In a skillet, sauté the onions over medium heat to caramelize using no grease. Mix the butter and red pepper paste and add to the onions, stirring constantly. Add the 2 cups of water and simmer for 20 minutes to infuse the flavors and thicken the sauce slightly.
Serve the meat with the sauce on the side.