CULT MEMBERS RECIPES   

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   Serves 4 - 6

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

This recipe was donated by the curryholic. David brown  
 
 
 
 

Ingredients

• 1kg/2.2lbs lamb
• 1tsp salt
• 1-inch root ginger coarsely choppeD
• 3-4 cloves of garlic coarsely chopped
• 2 tbsps ghee or unsalted butter
• 450g/1lb medium sized potatoes
• 3 tbsps cooking oil
• 1 large onion,finely chopped
• 3-4 dried red chillies

Make a paste from the following 5 spices adding 3tbsp water.

• 1 tbsp ground coriander
• 1 tsp ground allspice
• 1 tsp paprika
• 1 tsp ground turmeric
• 0.5 tsp chilli powder
• 1 tbsp tomato puree
• 2 black cardamom's split open at the top
• 4-6 whole cloves
• 450ml/15fl oz warm water
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Method

1. Cut lamb into 1.5 inch cubes trim off excess fat.
2. Add the salt ginger and garlic and crush to a pulp.
3. Melt the ghee or butter over medium heat in a non stick pan.fry the potatoes until they are well browned on all sides remove from the pan and set aside.
4. Add the oil to any remaining ghee or butter when hot fry the onions and red chillies, cinnamon sticks until the onions are soft (about 5 mins).
5. Add the ginger and garlic pulp and fry for a further 2-3 mins.
6. Adjust the heat to low and add the spice paste stir and fry for 3-4 mins.
7. Add the meat,adjust heat to medium stir and fry until the meat changes colour(5-6 mins)then stir in the tomato puree.
8. Now add the cardamons,cloves and the warm water.bring to the boil cover and simmer for 45-50 mins.
9. Add the potatoes bring to the boil again cover and simmer for 15-20 mins or until the potatoes are tender.
10. Remove from the heat add the lemon juice and coriander leaves.

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