Aloo Gosht [Delhi-style Lamb Cooked with Potatoes] (Madhur Jaffrey’s Indian Cooking)

I was waffling about what I wanted to do with my tasty tasty lamb. I have decided that something from this cookbook given to me (years ago now) by and will be just the thing. Mmm, Indian.

Aloo Gosht [Delhi-style Lamb Cooked with Potatoes]

7 Tbsp vegetable oil
6 oz onions, peel and finely chopped
1 fresh green chili, finely chopped
5 cloves garlic, peeled and finely chopped
2 lbs boned lamb from the shoulder cut into 1 inch cubes
12 oz tinned tomatoes
1 Tbsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp cayenne pepper
2 tsp salt
1 lb medium sized potatoes peeled and cut in half
900 ml water

Put the oil in a large heavy pan and set over high heat. When hot, put in the onions, green chili and garlic. Stir and fry until the onions have browned slightly. Put in the meat and stir it about vigorously for about 5 minutes. Now put in the tomatoes, cumin, coriander, turmeric, cayenne and salt. Continue to stir and cook on high heat for 10-15 minutes or until sauce is thick and the oil seems to separate from it. Add the potatoes and the water. Cover, leaving the lid just very slightly ajar and cook on medium-low heat for about 1 hour 10 minutes or until the meat is tender and the sauce is thick.