World Cuisine

Ingredients
  • 1 tablespoon vegetable oil
  • 4 cardamom pods
  • 1 cinnamon stick
  • 3 cloves
  • 2 onions, finely chopped
  • 375 g (12 oz) minced lamb
  • 2 teaspoons garam masala
  • 2 teaspoons chilli powder
  • 2 garlic cloves, crushed
  • 2 teaspoons grated fresh root ginger
  • 2 teaspoons salt
  • 200 g (7 oz) potatoes, cut into 1 cm (½ inch) cubes
  • 200 g (7 oz) canned chopped tomatoes
  • 100 ml (3½ fl oz) hot water
  • 4 tablespoons chopped fresh coriander
Directions

Heat the oil in a nonstick frying pan and add the cardamom, cinnamon and cloves. Fry for 1 minute, then add the onions and fry, stirring, for 3–4 minutes.

Add the lamb to the pan with the garam masala, chilli powder, garlic, ginger and salt. Stir well to break up the mince and fry for 5–7 minutes.

Add the potatoes, tomatoes and the measured hot water, cover and simmer gently for 5–10 minutes or until the potatoes are tender.

Stir in the chopped coriander and serve hot with boiled rice or bread.

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