Ingredients
2lb boneless lamb, cubed
1lb potatoes, peeled and cubed
1c beef stock
Bowl 1:
1 large onion, coarsely chopped
2 cloves garlic, coursely chopped
about 2 inches from a fresh ginger root, grated or finely chopped
Bowl 2:
2 tsp Turmeric
1 tsp coriander
1 tsp Cumin
1 tsp black pepper
2 tsp chili powder
6 cloves
6 cardamom pods
Bowl 3:
2 tomatoes, coarsely chopped
3 tsp Garam Masala
1 tsp salt
Preparation
Heat enough oil to coat the bottom of a large pan then add Bowl 1 and cook 3-4 minutes, until the onions are starting to brown. Add Bowl 2 and stir to coat the onion with spice, cooking another 1-2 minutes. Add the meat and again stir to coat with spices and brown the meat. Pour in stock and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
Add the potatoes and stir well. Cover and continue to simmer another 15-20 minutes, until the potatoes are tender.
Add Bowl 3 and stir well. Leave uncovered and simmer another 5-10 minutes.
