1 kg Lamb, trimmed and cubed
50 g Ghee
1 sm Onion, finely chopped
15 g Fresh ginger, finely grated
3 Cloves garlic, finely
Chopped
225 g Tomatoes, peeled and chopped
1/2 ts Turmeric
2 ts Chilli powder
1 T Ground coriander
1/2 ts Ground cumin
Salt
1 ts Garam masala
600 ml Boiling water
225 g Potatoes, peeled
Leaves from 1 sprig of
Coriander
1. Heat the ghee in a large saucepan, add the onion, ginger and garlic and
fry until the onion is golden.
2. Add the tomato, turmeric, chilli powder, ground coriander, cumin, 1/2
teaspooon salt and garam masala. Stir and continue to fry until the fat
runs clear of the spices, then add boiling water and mix well.
3. Add the meat and cook, covered, over a low heat for about 1 hour,
until tender and the sauce is thick.
4. Add the potato and a little extra water, if necessary, and cook for a
further 10-15 minutes until tender but not soft.
5. Sprinkle on the coriander leaves and extra salt to taste.
