This is the second time I attempt to cook this dish, the first time was a few weeks ago, instead of 1 ½ tsp of Red chili powder I put 1 ½ tsp of Cayenne Pepper. Ho Boy! It was ‘knocking the socks off your feet’ spicy. We had to call for some lousy delivery, because it was just impossible to eat. So now I made sure to use red chili powder witch is almost like paprika.
Indian Lamb
- 4 medium potatoes
- 1/4-cup oil
- 2 onions very finely chopped
- 1/2 inch square piece of fresh ginger chopped
- 4 plump garlic cloves, finely chopped
- 3-inch cinnamon stick
- 6 green cardamoms
- 1 1/2 tsp red chili powder
- 2 tsp cumin powder
- 2 tomatoes, chopped
- 3/4 tsp garam masala powder
- 1/4 tsp ground black pepper
- Salt
Method:
- Heat the oil in a cooking pot and fry the onions for about 10 minutes until golden-brown. Add the ginger and garlic. After 3 minutes add the cinnamon and cardamoms.
- After a further minute add the chili and cumin powders, and stir well.
- Then add the tomatoes and cook for 5 minutes.
- Then add the meat, potatoes and the Garam Masala powder and pepper and stir-fry in the spices for about 5 minutes.
- Add salt to taste, and then cook slowly over a very low heat until tender.
- If all the liquid evaporates, add 1/2-cup water.
