|15 ml||canola oil|
|1 kg||lamb — knuckles or stewing|
|4||garlic — cloves, crushed|
|1||fresh chillies — deseeded and chopped|
|1 cm||fresh ginger — peeled, grated|
|2||onion — thinly sliced|
|1/2 tsp||coriander — ground|
|2||cinnamon — stick|
|500 ml||stock — beef or mutton|
|1/4 cup||tomato paste|
|4-6||potatoes, peeled — cut in quarters|
|salt and freshly ground black pepper — to taste|
In a large pot, brown the meat in the hot oil, remove from the pot and set aside.
Gently sauté the onions with the garlic, chilli, ginger, coriander and cinnamon until soft and fragrant.
Add the meat back into the pot as well as the stock, paste and sugar. Cover and bring to the boil.
Add the potatoes and simmer gently for 1 1/2 hours.
Cook for 45 minutes in a pressure cooker. Season well.
Serve with fluffy white rice and garnish with fresh italian parsley. Thicken with a bit of corn flour paste if there is too much liquid.