LAMB WITH SPICED POTATOES

Preparation Method :

• Heat the oil in a heavy-based saucepan over a medium heat and fry the potatoes until golden brown on all sides. Remove and set aside.
• Reheat the saucepan add the whole spices, asafoetida, garlic, ginger, onions and shallots. Fry until the onion mixture is lightly browned.
• Add the lamb and a pinch of salt and fry for a further 5-7 minutes or until browned.
• Add at least 2 cups of water and cook, covered, until the lamb is tender and all the liquid has evaporated. Fry the lamb for a further 3-5 minutes.
• Add the ground spices and the tomatoes. Mix well, cover and cook for 5-7 minutes or until the lamb is well coated with the spices.
• Add water and bring to the boil. Cover and simmer for 8-10 minutes or until the sauce reduces to half of its quality.
• Return the potatoes to the pan, cover and cook until the potatoes are just soft. There should be enough sauce to cover the lamb and the potatoes.
• Add a little more water if needed. Mix in the garam masala and garnish with finely chopped fresh coriander and spring onions.
• Serve with Saffron Rice.