Lamb with potatoes

Method

1. For the lamb with potatoes: heat the oil in pan and add the bay leaf, cumin seeds, cloves, cinnamon and sliced onions. Lightly fry for 3-4 minutes, or until the spices are fragrant and the onions are lightly golden.

2. Stir in the ginger-garlic paste and lighty fry for 1-2 more minutes.

3. Add the diced lamb and potatoes to the pan, and fry for 4-5 minutes, or until the lamb is golden-brown all over. Stir in the ground spices, chopped tomatoes and salt, then add enough water just to cover the meat.

4. Cook over a low heat for 20-30 minutes, or until the lamb and potatoes are cooked. Stir in the chopped coriander just before serving.

5. For the okra: heat the oil and add the chopped ginger and garlic, then lightly fry for 1-2 minutes. Stir in the cumin seeds and sliced onion, then add the okra pieces and cook for a further 2-3 minutes.

6. Add the ground turmeric, grund coriander and mango powder and season, to taste, with salt. Cook, uncovered, on a low heat for 7-10 mins, or until the okra is tender.

7. To serve, spoon the lamb with potatoes onto a plate and pile the okra on the side. Serve with rice.

Cook's note: to make the ginger-garlic paste, blend together equal quantities of fresh garlic and ginger, adding some groundnut oil if necessary.

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Ingredients

For the lamb with potatoes

100ml vegetable oil
1 bay leaf
1 tsp Cumin seeds
3 Cloves
1 4cm stick Cinnamon
200g Onions, sliced
2 tsp ginger-garlic paste
500g boneless Lamb, diced
200g Potatoes, cut into wedges
1 tsp ground Turmeric
1 tsp ground Coriander
1 tsp ground red Chillies
150g fresh Tomatoes, chopped
1 tsp Salt
2 tbsp Coriander, leaves only, chopped

For the okra

2 tbsp vegetable oil
1 4cm piece Ginger, peeled and finely chopped
2 cloves Garlic, peeled and finely chopped
1/2 tsp Cumin seeds
1 Onions, sliced
250g okra, cut into 3cm pieces
1/2 tsp ground Turmeric
1/2 tsp ground Coriander
1/2 tsp mango powder

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