Lamb Curry With Soft Potatoes Paired With White Basmati Rice recipe by Fatima Mahomed

Ingredients

• 1.MARINATE
• 1 kg lamb pieces and add additional pieces of the marrow bones extra flavourings
• 1 teaspoon garlic and red chillie mixed paste.
• 1 teaspoon fresh rooted ginger (grated/Julianne)
• 1 teaspoon lemon juice or 1 lemon freshly squeeze
• 1 ½ teaspoon salt
• Pinch of saffron strand (immerse in 3 Tablespoon boiling water )add to marinate
• 1 teaspoon tomotoe paste
• 1 can tomotoe and onion relish
• ½ teaspoon sugar
• ½ teaspoon black pepper powder
• 1 ½ teaspoon red kashmiri masala
• ½ teaspoon crushed chilli powder
• 2 teaspoon dhania (coriander) and jeera powder
• 1 ½ teaspoon garum Masala
• 1 teaspoon cinnamon powder
• 2 teaspoon red chillie powder
• 1 teaspoon turmeric powder
• 2. BOIL
• 3 large Potatoe soft to touch not soggy. Add a pinch of turmeric powder whilst it's boiling, drain water set aside.Sprinkle pinch of food colour,
• 3.BRAISE (Pot)
• ⅓ cup sunflower oil
• 2 cardamom pods
• 2 Tablespoon butter ghee (Clarified butter)
• 1 large onion finely chopped
• 1 medium red onions finely chopped
• 1 large bay leaf
• 1 cinnamon stick
• 1 teaspoon jeera/cumin