Delhi-Style Lamb Cooked with Potatoes from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
This is one of the everyday meat dishes that I grew up with in Delhi. I still love its homey taste and have a particular weakness for its sauce, which seems to combine all the goodness of lamb, pot...
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Ingredients
- 7 tablespoons vegetable oil
- 175 g/6 oz onions, peeled and finely chopped
- 1 tablespoon ground cumin seeds
- 350 g/12 oz fresh tomatoes, peeled and finely chopped, or canned tomatoes may be substituted
- ½ teaspoon ground turmeric
- 2 teaspoons ground coriander seeds
- 5 garlic cloves, peeled and finely chopped
- ½–1 fresh green chilli, finely chopped
- 1 kg/2 lb 4 oz boned shoulder of lamb, cut into 2.5cm/1 inch cubes
- 2 teaspoons salt
- ¼–1 teaspoon cayenne pepper
- 845 ml/1½ pints water
- 450 g/1 lb medium-sized potatoes, peeled and halved
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