1 large onion, sliced into rings
1 sprig fresh curry leaves
oil
15 ml (1 T) garlic and ginger paste
60 ml (4 T) mixed masala
2 ml (1/2 t) turmeric
2 medium-sized jam tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped
- Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown.
- Stir in the garlic and ginger paste, masala and turmeric.
- Add the tomatoes and braise for about 3 minutes.
- Add the meat, cover, reduce the heat and simmer for about 10 minutes.
- Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes.
- Add the chopped coriander leaves towards the end of the cooking time.
- Season with salt if necessary.
- Serve with rice and sambals such as chopped onion and tomato.
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