2 large onions
1 small bulb of garlic
a 2 inch piece of ginger
2 large tomatoes or 1 tin of tomatoes
1kg lamb pieces (on the bone)
100ml oil
1 teaspoon salt
1 teaspoon  red chilli powder
1 teaspoon turmeric
2 teaspoons garam masala
250ml water
4 medium potatoes
500ml water for gravy
fresh coriander


Peel and chop the onions, garlic, ginger and tomato and place them in a large pot along with the lamb, oil, salt and all the spices.

Fry for 5 minutes on a high heat, ensuring it doesn’t stick to the pot, then add 250ml water and bring to the boil.

Reduce the heat and simmer very slowly for 45-55 minutes. Check every 10 minute  to ensure it is not sticking.

Once the lamb is tender, increase the heat and boil all the moisture from the lamb.Stir regularly to make sure it doesn’t stick. Continue until all the moisture has evaporated, and fry in the resulting oil for 1 minute.

Add the potatoes (peeled and quartered), and fry for 1 minute.

Add 500ml of water, cover and simmer until the potatoes are cooked.

Garnish with fresh coriander leaves and enjoy with naan, chapatti or rice.