1kg leg or shoulder of lamb
1 ¼ salt or to taste
1 inch cube of root ginger peeled and coarsely chopped
3-4 cloves garlic peeled and coarsely chopped
2 tbsps ghee or butter
450 g medium sized potatoes peeled and cut into 1 ½ inch cubes
3 tbsps cooking oil
1 large onion finely chopped
3-4 dried red chillies
2 cinnamon sticks
Make a paste of the following 5 spices by adding 3 tsps water
1 tbsp ground coriander
1 tsp ground allspice
1 tsp paprika
1 tsp groung tumeric
¼- ½ tsp chilli powder
1 tbsp tomato puree
2 black cardamons split open the top of each po
4-6 whole cloves
1 tbsp lemon juice
2 tsbps chopped coriander leaves
1- Trim off excess fat from the meat and cut it into 1 ½ inch cubes
2- Ad the salt to the ginger and garlic and crush to a pulp
3- Melt the ghee or butter over medium heat in a non stick or cast iron pan and fry the potatoes until they are well browned on all sides (about 10 minutes). Remove the potatoes with a slotted spoon and keep aside.
4- Add the oil to any remaining ghee in the pan and when hot, fry the onions, red chillies and cinnamon sticks until the onions are soft (about 5 minutes).
5- Add the ginger and garlic pulp, and fry for a further 2-3 minutes stirring frequently.
6- Adjust heat to low and add the spice paste, stir and fry 3-4 minutes.
7- Add the meat, adjust heat to medium-high, stir and fry until the meat changes colour (5-6 minutes), then stir in the tomato puree.
8- Now add the cardamoms, cloves and the water. Bring to the boil, cover and simmer for 45-50 minutes or 20 minutes in the pressure cooker with the 15lbs weight on.
9- Add the potatoes, bring to the boil again, cover and simmer for 15-20 minutes or until the potatoes are tender; if using pressure cooker, bring pressure down first, remove lid and add the potatoes. Cover and cook the potatoes without the weight.
10- Remove from heat and add the lemon juice and coriander leaves.
Time preparation takes 20-25 minutes, cooking takes 1 hour 30 minutes