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Ingredients

• 800 gm Boned shoulder of lamb
• 1 tsp Turmeric
• 1 tsp Ground cumin seeds
• 1 tsp Ground coriander seeds
• 1 tsp Chili powder
• 1 tblsp Ginger, grated
• 1 tsp Garlic cloves, crushed
• 125 ml Vegetable oil
• 1 tblsp Sugar
• 450 gm Onion, cut into fine half rings
• 450 gm Potatoes, quartered
• 1 3/4 tsp Salt
• 3/4 tsp Garam masala

Method

Cut the lamb into 40 mm cubes. Place in a bowl and add the turmeric, cumin, coriander, chili powder, ginger and garlic. Mix well, cover and set aside for 2 to 3 hours.

Heat the oil in a large wok until smoking hot. Scatter in the sugar and immediately put in the onions. Stir fry until the onions are a rich brown. Add the lamb and stir fry for 10 minutes until it browns lightly. Put in the potatoes and stir fry for 5 minutes.

Add the salt and 300 ml of water and bring to the boil. Cover lower the heat and simmer for about 70 minutes or until the lamb is tender, stirring now and again. Stir in the garam masala and serve.

(Courtesy of Mrs. Kamala Bose)