• 7 Table spoons vegetable oil
• 175 g onions (finely chopped)
• 1 fresh green chili (seeded and chopped)
• 5 cloves garlic (finely chopped)
• 1 thumb size ginger (finely chopped)
• 1 kg lamb shoulder (cut into large cubes & keep the bone)
• 350 g tomatoes (peeled and chopped, juices reserved with the tomatoes) or 1 can tomatoes
• 1 Table spoon ground cumin
• 2 Tea spoons ground coriander
• ½ Tea spoon ground turmeric
• 1 Tea spoon chili powder
• 2 Tea spoons salt
• 500 grams potatoes, peeled and cut in half a bunch of coriander (roughly chopped)
• 600 ML water

Heat up a large, heavy bottomed pan or wok with 7 Table spoons of oil over heat high. When the oil is hot, stir fry the onions until golden brown.

Add in green chilli, ginger and garlic in the pot and stir fry for a few minute.Mix in the cumin, coriander powder, turmeric, chilli, making sure it is well combined.

Add the chunks of lamb including the bones (if any) to the pot making sure it is coated with above mixture. Stir it for about 5 minutes.

Pour the chopped tomatoes (or a can of tomatoes), chopped fresh coriander & water and season it with salt. Stir to blend all in and bring it to a boil, sauce should be thickened.

Reduce heat to low and let it simmer partially covered for 1 hour or so. Add more water if you find it too concentrated.

Add the potatoes and cook uncovered for 30 minutes or until soft. Check seasoning to taste before serving.Serve hot with rice

by Pak101.com (few years ago!) / 1008 views