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Ingredients

• 1 kg Lamb, trimmed and cubed
• 50 gm Butter
• 1 Small onion, finely chopped
• 15 gm Ginger, grated
• 3 Garlic cloves, chopped
• 225 gm Tomotoes, peeled and chopped
• 1/2 tsp Turmeric
• 2 tsp Chili powder
• 1 tblsp Ground coriander seeds
• 1/2 tsp Ground cumin seeds
• Salt
• 1 tsp Garam masala
• 225 gm Potatoes, peeled and diced
• 1 sprig Coriander leaf

Method

Heat the butter in a lage saucepan and fry the onion, ginger and garlic until the onion is golden brown. Add the tomato, turmeric, chili powder, coriander seed, cumin, 1/2 tsp salt and garam masala. Stir and continue to fry until the fat runs clear of the spices.

Add 600 ml boiling water and mix well. Add the lamb and simmer for about 1 hour until the lamb is tender. Add the potatoes and a little extra water if necessary and cook for a further 15 minutes.

Sprinkle with the coriander leaf and serve.

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