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Stew of lamb and potatoes
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Sauté
two chopped onion, 2-4 cloves of garlic and generous piece of fresh ginger
grated or finely chopped. When onions change colour add about 750 g.
lamb
meat (meat can be with bones, it will make the sauce richer in taste) cut
into 2" pieces, fry lightly until meat starts to turn brown. Add
1-2 tsp. chili powder, 3/4 tsp. turmeric, 1 tsp. cumin, 1 1/2 tsp.
coriander,
fry two more minutes.
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| Add 1
1/2 cup chopped tomatoes (from can) and 1 cup of water, salt and pepper,
a 3" piece of cinnamon, 4 pods green cardamom, 3 cloves. |
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| Simmer covered
on small flame until meat is nearly done, add potatoes, about same amount
as meat and cut into similar seized pieces. Simmer until potatoes
are done. |
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| Serve
with Basmati rice, maybe a dhal of red lentils, and a green salad or a yogurt
raita. |
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| Source: |
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| Been eating similar
dishes in India often |
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