recipe007

1kg / 2.2lbs leg or shoulder of lamb
1.25tsp salt or to taste
1- inch cube of root ginger coarsley chopped
3-4 garlic cloves peeled and coarsley chopped
2 tbsps ghee or unsalted butter
450g / 1lb potatoes peeled and cut into 1.5inch cubes
3 tbsps cooking oil
1 large onion finely chopped
3-4 dried red chillie
2 cinnamon sticks, 2 inchs long broken up
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make a paste from the following 5 spices
adding 3 tbsps water.

1 tbsp ground coriander
1 tsp ground allspice
1 tsp paprika
1 tsp ground turmeric
0.25-0.50 tsp chilli powder
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1 tbsp tomato puree
2 black cardamon pods, split open at the top.
4-6 whole cloves
450ml/ 15floz warm water
1 tbsp lemon juice
2 tblsps chopped coriander leaves.

1. trim of excess fat and cut into 1.5 inch cubes
2. add the salt to the ginger and garlic and crush to a pulp.
3. melt the ghee or butter over a medium heat and fry the potatoes until they are well browned on all sides. remove with a slotted
and keep to one side.
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 mins )
5. Add the ginger and garlic pulp and fry for a further 2-3 minutes stirring frequently
6. Adjust the heat to low add the spice paste,stir and fry for 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 black cardamons,cloves and water.Bring to the boil, cover and simmerfor 45- 50 mins
9. Add the potatoes,bring to the boil again,cover and simmer for a further 15-20
minutes or until the potatoes are tender.
10. revove from the heat and add the lemon juice and coriander leaves, give the curry a quick stir then serve.