In a bowl add Lamb, Salt, Pepper, Chili, Turmeric, Vinegar, mix well. Massage all the spices into the Lamb. Cover bowl, marinate in the fridge for at least one hour or overnight. The longer you marinate, the more tender the meat will be.

In a bowl add Lamb, and Oil. Toss until Lamb well coated with Oil.

On a baking sheet add parchment paper. Place a rack on baking sheet over parchment paper. Add Lamb to rack, place in Oven for 35 minutes. Keep drippings.

In a sauce pan on medium high add Oil, allow to get hot then add Onions, Chili. Lightly season with Salt, Pepper, and Garlic Plus, saute for 8 minutes, (until golden brown). Add Garam Masala, and Turmeric saute for 30 seconds, mix well. Make a well in centre of pan, add a little Oil if required. Add Ginger and Garlic, sauté for 30 seconds, mix well. Deglaze pan with Wine, allow Wine to mostly reduce.

Add in Tomatoes, Chicken Stock, and Lamb, with drippings. Cook in pressure cooker for 40 minutes. Thicken with Corn Starch until desired thickness. Serve with rice.