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1
Heat the oil in a heavy saucepan until a haze forms on top.
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2
Add the cinnamon, cardamom, garlic, and red chiles.
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3
As soon as the spices swell and change color, add the onions and saute until well browned.
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4
Add the lamb and cook, turning occasionally, until browned on all sides.
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5
When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well.
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6
Then add some salt and enough water (or stock) to just about cover the lamb.
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7
Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
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8
Add the potatoes and mix them in well, then add the tomato, if using.
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9
Cover again and simmer until the lamb and potatoes are tender.
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10
Check the seasoning and sprinkle with some chopped fresh cilantro.
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11
Stir some in as well, if you like, for an extra kick.
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12
Ginger/Garlic Paste: Ginger/garlic paste forms the basis of most of India's cooking.
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13
In many recipes in this book I have listed finely chopped garlic and ginger separately to make life easier.
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14
However, in some recipes, only a paste will do.
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15
Most supermarkets now sell separate jars of ginger paste and garlic paste.
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16
All you need to do is blend them together.
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17
To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle.
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18
Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides.
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19
The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.
