1.5 lb Lean Lamb Mince
10-12 New Baby Potatoes
2 Medium White Onions
½ - ¾ Can of Chopped Tomato Tin
½ teaspoon Tomato Paste
1 tablespoon of Ginger/Garlic Paste
1 teaspoon Chilli Powder
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds – Coarsely crushed
1 teaspoon Whole Black Peppercorn
1 teaspoon Cloves
1 teaspoon Mustard Seeds
3-4 Whole Black Cardamom
3-4 Dry Bay Leaves
Salt to taste
4-6 Fresh Red Chillies
1 Handful of Fresh Coriander
1 Cup Oil
METHOD
1. Heat oil in a wide based non stick pan
2. Peel and slice the onions
3. Add the mince, ginger garlic paste, onions and cook for approx 10minutes
4. As the water starts to dry add all the dry spices and mix well
5. Peel and chop the potatoes into medium size pieces
6. Add potatoes to the pot and mix well
7. By now most of the water would have dried up and the oil separated. Let the potatoes fry in the oil for at least 4-5minutes
8. Add the tomato tin and puree and mix well and lower the heat
9. Simmer till potatoes are tender but still firm to bite
10. Cut the chilies in diagonals and add to the pot
11. Chop fresh coriander and add to the pot, mix well and remove off heat
12. Leave to stand for 5-7 minutes with a lid on and then serve
NOTE: There will a lot of oil at the top, so remove as much of the oil as you prefer before placing in a serving bowl
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