Ingredients
:
3 tbsp clarified butter or oil 1 Ib 8
oz / 600 g lamb, from the leg, cubed
1 onion, finely chopped 2 garlic
cloves, chopped
1 red chili pepper, deseeded and finely
chopped
2 tsp garam masala
1 tsp ground coriander 1 tsp cumin
4 medium potatoes, peeled and cut into
chunks
2 cups / 400 g canned tomatoes, chopped
1/2 cup
/ 125 ml lamb broth (stock) or water
2 cups / 400 g canned chickpeas,
drained and rinsed
Salt and pepper
Method
: Prep and cook time: 1 hour
1. Heat
the butter in a deep pan and gently fry the lamb until browned all over.
2. Add
the onion, garlic, chili pepper, garam masala, coriander and cumin and cook for
2 minutes.
3. Add
the potatoes, stir for 1 minute then add the tomatoes and the lamb broth
(stock). Season with salt and pepper and simmer very gently for 30 minutes. Add
more water during cooking if needed.
Add
the chickpeas and cook for 15 minutes more or until the lamb is very tender.