"Meat with twice as many onions"

1/2 c. light vegetable oil
2 tbsp garlic
3 tbsp ground, grated, or crushed ginger
2 tsp turmeric
1 tsp red pepper
2 lb lamb, in 1-inch cubes
2 1/2 tsp kosher salt
2 large onions (about 2 lb), peeled, sliced into 1/4 inch

Heat oil in a big heavy-bottomed pan, add garlic and ginger. Fry over medium until light golden. Add turmeric and pepper, fry 10 seconds.
Add meat and mix. Reduce heat to low, cover tightly, let meat cook in its juices for 15 minutes or until the moisture is absorbed (leaving oil behind); it'll look dry. Stir often so it doesn't burn.
Add salt and 2 cups boiling water. Stir well and simmer, covered, until very tender and liquid turns into a thick sauce. About 1 hr or 1:15. (can set aside or freeze at this point.)
Add onions, mix. Put heat to high for 15 seconds, then turn off heat. Let steam, undisturbed, don't uncover, for 5 minutes. Check for salt and serve with bread.

Source: Classic Indian Cooking by Julie Sahni, pg. 166-168