- About 3½ pounds (1.5 kilo) lamb meat (I used cutlets, but you can also use shoulder or leg of lamb on the bone, cut into large pieces).
- 6 large waxy potatoes
- 1½ tsp coriander seeds
- 1½ tsp cumin seeds
- 2 tbsp oil
- 1 onion, chopped
- 2 regular or indian bay leaves
- ½ tsp turmeric
- 2 tsp garam masala
- 14 oz (400g) tin chopped tomatoes, with the juice
- 1-2 green chillies, chopped
- 4 garlic cloves, crushed
- 1¼ inch (3 cm) fresh ginger, grated
- 1 tbsp tomato paste
Trim away any excess fat from the lamb.
Cut potatoes into large chunks.
Dry-roast coriander and cumin seeds and grind into a fine powder. (If you don't have a grinder, just leave them whole OR replace with the same quantity of coriander and cumin powder.)
In a large pot, heat the oil over medium heat and fry the onion and bay leaves until the onions are lightly browned. Stir in the coriander and cumin, the turmeric and 1 tsp of garam masala.
Add the tomatoes, chillies, garlic and ginger and fry a few minutes. Stir in the tomato paste and 1 cup (250ml) water. Add the lamb and mix well. Season with salt, to taste. Bring to the boil, cover tightly, reduce the heat and simmer for 1 hour.
Add the potatoes to the pan and cook for another hour, occasionally shaking the pan to prevent meat from sticking. If all the liquid has evaporated, add another ½ cup (125ml) of water. When the meat is cooked, the sauce should be fairly thick.
Sprinkle the remaining garam masala and serve on basmati rice or with chapatis.
Source: THE FOOD OF INDIA, a journey for food lovers, éditions Whitecap, 2005.
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