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Start by dicing the onion, garlic, chili and tomatoes.
In a pan, render some of the lamb fat if you have any. If not, just use a tiny drizzle of oil. Add the onion and let it wilt a bit.
Add the meat and give it a nice hot sear on high till it takes a bit of a color. Add the garlic, chili, salt, pepper, garlic powder and the cumin powder.
Let them sizzle on high for a couple of minutes. If your tomatoes aren't too juicy and you feel the pan is too dry, add a splash of water, cover the pan and let it cook on low heat for 30 minutes.
Once ready, the sauce should be nice and thick, and the meat is super tender. Garnish with some fresh chili. Serve with bread or rice and a squeeze of lemon.