Braised Lamb Curry

1.5kg lamb

¼ cup oil

1 large onion, sliced

2 cinnamon sticks

4 cloves

3 aniseed

3 alcha (black elachi) (cardamom) 1½tsp roasted jeera seeds (cumin) 2 tsp crushed ginger and garlic 1 stem of curry leaves

2-3 green chillies slit lengthwise 3 tbs Kashmiri chilli powder

3 tbs Kashmiri hot masala

½ tin All Gold tomato purée Salt to taste

5 potatoes cut into quarters, deep fried and set aside dhania to garnish (coriander)

Heat oil, add onions together with whole spices (cinnamon sticks, cloves, aniseed, alcha and jeera). Once onions turn golden brown, add ginger and garlic, chillies and curry leaves. Thereafter add chilli powder and masala and allow masalas to roast for 2-3 minutes on low heat.

Add meat together with salt to taste, stir well to ensure that meat is well coated with spices. Leave to braise for five minutes on low heat, thereafter add tomato purée and cook for about 10 minutes until oil separates from the masalas.

Add 2-2½ cups boiling water and allow to cook for about 40-45 minutes on medium heat. Once meat is done, add the fried potato quarters, allow to simmer for 5-10 minutes.

Garnish with dhania.