LAMB / MUTTON CURRY

Ingredients: Serves 4

500g lamb / mutton pieces 2 large onions, chopped 1 large tomato, chopped 4 cloves fresh garlic, finely chopped About 5cm fresh ginger, finely chopped 7.5ml (1 & 1/2 teaspoon) ground jeera/cumin 7.5ml ground koljana/coriander 3 stick cinnamons 5 cardamom seeds 1 teaspoon chilli powder 5ml tumeric 2 green chillies, chopped (you can add more chillies if you like it hot) 5ml salt or to taste 30ml oil 4 medium potatoes, halved Chopped green dhanya for garnish

Method: Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 - 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion and tomato sambal.

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