Delhi Lamb
Serves 6:
7 tablespoons of Vegetable oil
6oz of finely chopped onions (“ or 3 onions)
1 Green chilli finely chopped
5 cloves of finely chopped garlic
1 kg of boned diced lamb (1 inch cubes)
1 can of chopped tomatoes
1lb of peeled diced potatoes
1.5 pts of water
Spices:
1 tablespoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cayenne
2 teaspoons salt
Method:
Heat the oil in a large, deep saucepan over a medium heat. When hot, put in the onions, green chilli and chopped garlic. Fry until the onions start to brown at the edges stirring continuously.
Add the diced lamb and stir it around until it is gently browned. Add the tinned tomatoes, cumin, coriander, turmeric, cayenne and salt. Stir and cook for about 10 minutes until the sauce is thick and the oil seems to float on it. Add the potatoes and water. Cover the pan, bring to the boil and cook with the lid just ajar for about an hour. If you want a thicker sauce break the potatoes against the side of the pan and cook until they disintegrate.
If you don’t like lamb you can substitute beef, or chicken or turkey. If you use beef you can use a cheaper cut as the cooking time ensures it will be tender. If you wanted a vegetarian version, because of the cooking time, you would have to use swede or turnip in place of the meat.