How to make it

  • In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
  • Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
  • Add the Masala powder and salt and mix. Cook covered for about 5 mins.
  • Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
  • Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
  • If needed, cook longer until the desired result.
  • Garnish with cilantro, serve over rice (basmati is best) and that's it.
  • This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add water till the desired result.
  • The sauce, when it's finished should be the same thickness as pancake batter, or clam chowder.

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