1Tbspgaram masalaI make this fresh each time but a shop bought will do
2bay leaves
2medium tomatoes
1Tbsptomato puree
4large potatoesquartered
1tspsalt
250mlwater
fresh coriandercilantro, chopped, optional
Instructions
Dry fry/dry roast the cumin and coriander seeds separately in a small frying pan over low heat until aromatic, 1-2 minutes.
Let them cool, then grind into a fine powder in a spice mill or coffee mill.
Heat the oil in a large pan on medium high heat and fry the onions for a couple of minutes.
Add the garlic, ginger, cinnamon, cardamom, bay leaves, coriander, cumin, turmeric and half the garam masala. Stir thoroughly for 30 seconds.
Add the tomatoes, chilli and water, stir and bring to boil.
Add the lamb, bring back to boil, cover and simmer for 1 and a half hours.
Add the potatoes and salt, stir, bring back to boil, cover and simmer for another 30 minutes or so until the potatoes are done. If you'd like more gravy, add more water.
Stir the curry a few times during this final cooking stage, especially if you prefer it dry, to stop the bottom from catching.
When the potatoes are done, turn the heat off, sprinkle the rest of the garam masala all over and some chopped fresh coriander if you wish.