2 tb Cooking oil
1 Onion; finely chopped
2 cl Garlic; crushed to a paste
3 Leafy stems fresh coriander;
-finely chopped
425 g Can tomatoes; in juice
1 kg Lamb shoulder meat; cut into
-small chunks (2.2 lb)
Salt; to taste
1/2 ts Chilli powder; up to 1 ts
1 c Water
1 lg Carrot; peeled & sliced
2 md Potatoes; peeled & cut into
-chunks
1 ts Cumin seed
1 ts Curry powder
A Somali dish. Heat oil in a large, heavy pan & fry the onion
until it starts to colour. Add the garlic & coriander & saute a
minute more. Add the tomatoes & stir thoroughly. Put a lid on the
pan & cook for 5 minutes over moderate heat. Add the lamb, salt &
chilli powder; stir & cook another 10-15 minutes. Add the water,
carrot, potatoes, cumin seeds & curry powder. Stir & cover. Cook
over a very low heat until the meat is tender - about 1 1/2 hours.
