Lamb Peratal

Name: Lamb Peratal
Cook time: 2 h
Total time: 2 h
Cuisine: Malaysian
Ingredients: 1.5 kg lamb leg, bone-in, fat trimmed, cut into 3 cm cubes; 4 Tbsp dried chilli paste/powder; 4 Tbsp dried chilli paste/powder; 1 Tbsp cinnamon powder; 1 Tbsp cumin powder; 1 tsp turmeric powder; 2 Tbsp garlic ginger paste; 2 Tbsp meat curry powder; 4 Tbsp vegetable oil; 3 large onions, peeled and sliced; 2 bird’s eye chillies (optional), deseeded and sliced; 4 sprigs curry leaves; Salt to taste; 1 cup hot water