|Written by Yorky|
Make a paste of the following:
Trim the excess fat off the lamb and cut into 35 mm cubes.
Mix the salt, ginger and garlic and pound to a pulp.
Melt the ghee in a wide bottomed pan over a medium heat and fry the potatoes until they are browned on add sides. Remove the potatoes, drain and set aside.
Add the oil to any remaining ghee and stir fry the onions, red chilies and cinnamon until the onions are soft. Add the ginger and garlic pulp and stir fry for a further 3 minutes.
Lower the heat and add the spice paste. Stir fry for a further 4 minutes. Add the meat, increase the heat to medium and stir fry until the meat changes colour (5 - 6 minutes). Stir in the tomato puree.
Add the cardamoms, cloves and water and bring to the boil. Cover and simmer for 50 minutes, stirring occasionally.
Add the potatoes and bring back to the boil. Lower the heat, cover and simmer for a further 20 minutes until the potatoes are tender. Remove from the heat and stir in the lemon juice and coriander leaves.
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