Ingredients

The following ingredients have 4 Servings
  • 1 kg leg of lamb (diced, with bone, excess fat removed)
  • 2 Tbsp ghee or vegetable oil
  • 1 medium onion (sliced)
  • 3 garlic cloves (sliced widthwise)
  • 5 cm ginger (grated or pounded)
  • 1 small cinnamon stick
  • 2 cardamom pods
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 2 green chillies (or to taste)
  • ½ tsp turmeric powder
  • 1 Tbsp garam masala (I make this fresh each time but a shop bought will do)
  • 2 bay leaves
  • 2 medium tomatoes
  • 1 Tbsp tomato puree
  • 4 large potatoes (quartered)
  • 1 tsp salt
  • 250 ml water
  • fresh coriander (cilantro, chopped, optional)

Instruction

  • Dry fry/dry roast the cumin and coriander seeds separately in a small frying pan over low heat until aromatic, 1-2 minutes.
  • Let them cool, then grind into a fine powder in a spice mill or coffee mill.
  • Heat the oil in a large pan on medium high heat and fry the onions for a couple of minutes.
  • Add the garlic, ginger, cinnamon, cardamom, bay leaves, coriander, cumin, turmeric and half the garam masala. Stir thoroughly for 30 seconds.
  • Add the tomatoes, chilli and water, stir and bring to boil.
  • Add the lamb, bring back to boil, cover and simmer for 1 and a half hours.
  • Add the potatoes and salt, stir, bring back to boil, cover and simmer for another 30 minutes or so until the potatoes are done. If you'd like more gravy, add more water.
  • Stir the curry a few times during this final cooking stage, especially if you prefer it dry, to stop the bottom from catching.
  • When the potatoes are done, turn the heat off, sprinkle the rest of the garam masala all over and some chopped fresh coriander if you wish.