Indian: Lamb Curry 01 by Recipe Cottage

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	Lamb Curry 01

		LAMB PASSANDA CURRY (Indian) 1 pound lamb cut into small cubes 3 TBs oil 2 big chopped fine onions 1/2 tsp ginger paste 1/2 tsp garlic paste 2 potatoes, sliced into 1 cm thin round 1 tsp cumin seeds 4 whole pods cardamom 4 cloves 2 cinnamon sticks 1/2 tsp turmeric salt to taste 1/2 tsp chilli powder (or to taste) 1 cup yogurt beaten to a paste and diluted with 1 cup water and beaten again 2-3 tbsp (to garnish) chopped corriander leaves Heat the oil and add cumin, cardamom, cloves and cinnamon sticks followed immediately with onions. Slightly brown the onions. Add Ginger and garlic paste followed by turmeric, salt and chilli powder. Stir for 2-3 minutes. (if the spices tend to stick to th epot you can add some water). Add the lamb and 2 cups of water and cook on a low flame until the meat is tender. (I use a pressure cooker for 10 minutes). In a seperate pan, fry the potatoes. (You can avoid frying with slight loss of taste by adding the potatoes to the lamb mixture when th elamb is about 70 % done) When the meat is done add the yogurt mixture and potatoes followed by corriander leaves and cook on a low flame until the gravy thickens. Serve with rice. Variations: You can substitute lamb with chicken or beef also.