With the skins still on, boil your potatoes until just tender. Drain and allow to cool. Alternatively, prick the potatoes’ skin and cook in a microwave oven until cooked through – remove and allow to cool.
In a large bowl, combine the yogurt, ginger, garlic, chopped coriander leaves, cinnamon, chilli powder, turmeric, salt and tomato purée. Stir to combine thoroughly. Add the lamb cubes and mix. Marinate for about half an hour.
Once your potatoes have cooled completely, skin them and cut into quarters.
Heat the ghee in a saucepan and add half the potato pieces (you don’t want to overcrowd the saucepan). Leave undisturbed for 5 minutes before gently turning the potatoes over. Continue cooking until the potatoes look “roasted”. Drain on kitchen paper. Repeat the process with the remaining potatoes.
In the same saucepan, add the onion quarters to the ghee. Fry until golden and then drain on kitchen paper.
Remove the ghee from the saucepan and wipe it clean.
Add the vegetable oil and heat. Add the cloves and fry for 30 seconds. Now add the meat, along with all the marinate.
Pour in 1/2 cup of water and bring to the boil. Cover the saucepan and reduce heat to a simmer, cook for 1 hour. Add the cooked onions after 30 minutes of cooking.
When the hour is up, check to see if the meat is tender. If not, continue cooking until it is fork-tender (it may need another 15-30 minutes)
Once the meat is tender, the gravy should be thick and the oil should have separated out. Add another 1/2 cup of water and then stir in the potatoes.
Cook for another 10 minutes.
Garnish with the fresh coriander leaves before serving.
Recipe reprinted with permission of The Muddled Pantry
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