Ingredients:
Leg of Lamb – 1 kg, cut into pieces with bone
Vegetable Oil – 4 tbsp
Onions – 2, sliced
Ginger – 1 three inch piece, ground
Garlic – 2 pods, ground
Potatoes – 8, medium, peeled, cut in half
Grind to a paste with 1 tblsp of Vinegar:
Dry Red Chillies – 8 to 9, seeded
Cumin Seeds – 2 tsp
Cinnamon – 1 half inch stick
Cloves – 6
Green Cardamoms – 6
Black Peppercorns – 2 tsp
Tomatoes – 4, chopped
Jaggery to taste
Salt to taste
Method:
1. Heat 2 tbsp oil in a pan.
2. Add the onions, ginger and garlic.
3. Saute for 2 minutes.
4. Add the lamb and saute till brown.
5. Add about 1 cup water and lower heat.
6. Simmer till the lamb is almost done.
7. Add the potatoes, mix well.
8. Meanwhile, heat the remaining oil in another pan.
9. Saute the ground paste.
10. Add the tomatoes and cook on low heat for 2 minutes.
11. Transfer the tomato mixture to the lamb mixture.
12. Add jaggery and salt. Mix well.
13. Simmer for 10 minutes.
14. Serve hot with chapattis.
