Thin Soup with Vegetables from Parwana by Durkhanai Ayubi

Ingredients

• 2 large tomatoes, diced
• 700 g (1 lb 9 oz) lamb shoulder, bone in, cut into medium-sized chunks
• 2 large boiling potatoes, such as spunta, peeled and quartered
• 1 tablespoon coriander seeds, crushed in a spice grinder or mortar and pestle
• 1 tablespoon chilli powder
• 1 tablespoon garam masala
• 1 carrot, peeled and cut into large chunks
• 3 dried bay leaves
• 1 garlic clove, finely chopped
• Small handful fresh coriander (cilantro) leaves, to serve
• 3 tablespoons sunflower oil
• 1 large brown onion, diced