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This is one of my favourite dishes.
Ingredients
1 kg lamb pieces (I use lamb knuckle)
Coconut oil
2 onions chopped
2 tomatoes grated
2 TB tomato paste
1 TB garlic/ginger paste
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp jeera seeds
1 tsp fennel seeds
3 cardamom pods
1 finger cinnamon stick
1 star anise
4 cloves
1 tsp jeera/dhania powder
1 tsp turmeric
2 Tbsp curry powder
2 tsp (taj mahal) chili powder
2 Tbsp Kashmiri masala
2 tsp Tbsp salt
4-5 potatoes, halved, then quartered
1 heaped tsp garam masala
2 sprigs curry leaves
1 bunch fresh coriander ( ½ chopped – fresh leaves for garnishing)
Method
Dry toast seeds in hot pot.
Coarsely grind in coffee grinder.
Heat enough oil to coat bottom of pot and add onions mustard seeds, and ground seeds, and chili.
Fry till onions soft.
Add meat and a drop of water and cook meat, until meat no longer pink and a little bit tender (about 10-15 minutes).
Remove with slotted spoon or tongs.
Add all masalas and powders, salt, garlic and ginger and fry spices.
Cook until it starts getting sticky.
Add tomatoes and tomato paste and cook until it resembles chutney. (about 10 minutes). Add meat and curry leaves and cook on medium heat until meat is tender when pierced with a sharp knife.
Add garam masala, stir, add potatoes and chopped coriander (check if it needs water) and cook till potatoes are soft.
Garnish with fresh coriander leaves.
Prepared, tried and tested by Melanie Kramar
