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| 50 Gramm | Ghee |
| 1 klein | onion finely chopped |
| 15 Gramm | Fresh ginger, finely grated |
| 3 | Cloves Garlic finely chopped |
| 225 Gramm | Tomatoes peeled, chopped |
| 1/2 Teelöffel | turmeric |
| 2 Teelöffel | Chilli powder |
| 1 Esslöffel | coriander ground |
| 1/2 Teelöffel | ground cumin |
| | salt |
| 1 Teelöffel | garam masala |
| 600 Milliliter | water boiling |
| 1000 Gramm | Lamb, trimmed and cubed |
| 225 Gramm | potatoes peeled |
| | Leaves from 1 sprig of |
| | coriander |
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1. Heat the ghee in a large saucepan, add the onion, ginger and garlic and fry until the onion is golden.
2. Add the tomato, turmeric, chilli powder, ground coriander, cumin, 1/2 teaspooon salt and garam masala. Stir and continue to fry until the fat runs clear of the spices, then add boiling water and mix well.
3. Add the meat and cook, covered, over a low heat for about 1 hour, until tender and the sauce is thick.
4. Add the potato and a little extra water, if necessary, and cook for a further 10-15 minutes until tender but not soft.
5. Sprinkle on the coriander leaves and extra salt to taste.
Compiled by Imran C.
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