Potatoes with Lamb
|Corn oil||2 Cup (32 tbs) (For Deep Frying)|
|Potatoes||3 , diced|
|Spring lamb||1 Pound, boned, cubed|
|Natural yogurt||4 Tablespoon|
|Ginger pulp||1 Teaspoon|
|Chilli powder||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Onions||2 , sliced|
|Black cumin seeds||1⁄4 Teaspoon|
|Black peppercorns||To Taste|
|Bay leaf||1 Small|
|Chopped fresh coriander||1 Tablespoon|
1. Heat the oil in a deep frying pan, add the potatoes and fry for 6-8 minutes until they are coated with the oil and a crisp golden colour. Remove from the pan with a slotted spoon and drain on kitchen paper.
2. Place the cubed lamb in a bowl, add the natural yogurt, ginger, chilli powder, garam masala, garlic, ground cardamom and salt. Rub the spices into the lamb and set aside.
3. Remove all but 5 tablespoons of oil from the pan, add the onions, cardamoms, cumin seeds, cinnamon, black peppercorns and bay leaf and fry for about 3 minutes. Add the lamb and spice mixture and stir-fry for a further 3 minutes. Cover the pan with a lid and cook for 15-20 minutes or until the liquid has evaporated and the lamb is tender.
4. Stir in the cherry tomatoes, fried potatoes and fresh coriander and heat through. Transfer to a serving dish and serve at once.