|
Ingredients
|
Quantity
|
|
Vegetable oil
|
7 tbsp
|
|
Onion – finely chopped
|
1 cup
|
|
Fresh green chilli – finely chopped
|
1
|
|
Garlic – finely chopped
|
5
|
|
Lamb shoulder – boned, cut into cubes
|
2 ¼ pound
|
|
Tomatoes – peeled and chopped
|
1 ½ cups
|
|
Ground cumin
|
1 tbsp
|
|
Ground coriander
|
2 tsp
|
|
Ground turmeric
|
½ tsp
|
|
Cayenne pepper
|
1tsp
|
|
Salt
|
2tsp
|
|
Medium sized potatoes
|
1
pound
|
|
Water
|
3 cups
|
Put oil in large heavy pan and set over high heat. When hot put in
onions, chili and garlic. Stir-fry until onions have browned slightly. Put in
meat and stir about 5 minutes. Add tomatoes, cumin, coriander, turmeric,
cayenne and salt. Cook on high for 10-15 minutes, until sauce is thick and oil
separates. Add potatoes and water. Cover pot slightly ajar; cook 1 hour and 10
minutes or until meat is tender and sauce is thick.
