In a dry pan over medium heat, stir fry the sliced onions for 2 minutes.

Add the corn oil and continue to stir fry for another minute.

Add the lamb or goat meat and brown for 5 minutes, stirring frequently.

Add all the spices and seasonings (salt, green chili pepper, gingerroot, mustard seeds, caraway seed, and turmeric) at once and stir well to combine.

Pour in the water and bring the mixture to a boil.

Cover the pan and cook over moderate heat for about 45 minutes, or until the meat is tender.

If the curry dries out too quickly, add another 1/2 cup of water.

At the end of the 45 minutes, ensure there is very little sauce remaining.

Serve the Alicha warm or at room temperature.