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Categories:
fenugreek seeds cinnamon onion turmeric ground cumin chilli powder tomato Curry potatoes salt enough oil ground ginger
Viewed: 68 - Published at: 7 years agoIngredients
- 1/2 tsp methi/fenugreek seeds (optional)
- 2 cinnamon stick pieces the size of your thumb
- 1 large onion finely chopped
- 1/2 tsp Turmeric powder
- 1 1/2 tsp ground cumin powder
- 4 tsp masala/chilli powder, I've used 6 depending on how spicy you want it. masala is a mixture of ground spices and chilli powder.
- 1 large tomato
- 3 curry leaves (optional)
- 4 medium soft cooking potatoes, cut into quarters
- 1 salt to season
- 1 enough oil to coat the bottom of a pot
- 2 tsp ground ginger and garlic paste
- 500 grams lamb cut into bite sized pieces
Method
- Add cinnamon sticks and curry leaves as well as fenugreek seeds to the pot and heat until it starts to sizzle.
- Add your onion which has been finely chopped, to the pot and cook until it begins to soften.
- Add the turmeric powder and stir for a few seconds.
- Then add in your ground ginger and garlic and stir.
- Now add your cumin powder and masala.
- If it is too dry and starts to catch, add a little more oil so that it looks like a paste.
- Add in your lamb pieces, salt, and stir well to coat.
- Then add in about one cup of water or enough to just cover the lamb.
- Add the chopped tomato and potatoes and let it simmer until the meat is cooked and the potatoes are soft.
- Garnish with dhania (coriander/cilantro)
- Serve with sambals, and rice /bread/roti
