1kg lamb curry pieces
2 teaspoon ginger and garlic
2 teaspoons chilli powder
2 cups frozen peas
Salt to taste
6 medium potatoes cut into wedges
1 teaspoon tumeric powder
2 teaspoons masala
1 onion sliced
1 teaspoon coriander powder
Fry onion in two tablespoons of oil with a few bay leaves cinnamon sticks and a sprig of chopped curry leaves
Add meat spices and salt
And tomatoes. Cover and cook on medium heat for approximately 25 minutes adding a tablespoon or two of water if necessary 15 minutes before meat is done sprinkle peas over curry and place potatoes carefully over the curry.
Rub potatoes with a half teaspoon of turmeric powder and a pinch of cumin powder roast on a greased baking sheet for approximately 20 minutes add 1/2 teaspoon salt to the potatoes before roasting.
Prepared, tried and tested by: Sureka Jaichund
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