Serves 6
Ingredients:
- 3 medium onions; 3 medium potatoes; 300 ml oil; 1 kg leg of lamb, cubed with or without bone; 2 tsp garam masala; 1 ½ tsp fresh ginger root, finely chopped; 1 ½ tsp fresh garlic, crushed; 1 tsp chilli powder; 3 black peppercorns; 3 green cardamoms; 1 tsp balck cumin seeds; 2 cinnamon sticks; 1 tsp paprika; 1 ½ tsp salt; 150 ml natural yogurt and 600 ml water.
To Garnish:
- 2 green chillies chopped; fresh coriander leaves, chopped.
Cooking Method:
- Peel and slice the onions and set aside. Peel and cut each potato into 6 pieces.
- Heat the oil in a saucepan and fry the sliced onions until golden brown. Remove the onions from the pan and set aside.
- Add the meat to the saucepan with 1 tsp of the garam masala and stir-fry for 5-7 minutes over a low heat.
- Add the onions to the pan and remove from the heat.
- Meanwhile in a small bowl, mix together the ginger, garlic, chilli powder, peppercorns, cardamoms, cumin seeds, cinnamon sticks, paprika and salt. Add the yogurt and mix well.
- Return the pan to the heat and gradually add the spice and yogurt mixture to the meat and onions and stir-fry for 7-10 minutes.
- Add the water; lower the heat and cook, covered, for about 40 minutes, stirring the mixture occasionally.
- Add the potatoes to the pan and cook, covered, for a further 15 minutes, gently stirring the mixture occasionally.
- Garnish with green chillies and fresh coriander leaves, and serves at once.
