Sunflower or Canola oil2 large onions3 tablespoons chopped garlic2 cm ginger sliced finely1 teaspoon each of jeera, dhania (coriander) and garam masala powder. ½ teaspoon nutmeg powder2 cans onion and tomato mixDash of sugarFine salt1 tablespoon cornflour1kg lamb curry pieces Curry leaves3 tablespoons Kashmiri Chilli Powder Mix2 Chili's 3 Cinnamon sticks½ teaspoon Elachi (cardomom) powder2 large potatoes 250ml fresh cream
Step One - tomato baseStove heat: mediumAdd oil to a large pot. Fry all the onions. Add the garlic and gingerAdd the jeera, dhania (coriander), nutmeg and garam masala powder. Add two cans of tomato/onion mix.Finish with a dash of sugar and fine salt to taste. Add cornflour to thickenSimmer then blend in a blender until it resembles a sauce. Keep aside Step two - Meat prepStove heat:highIn a large (handi) wok or a pot.. add oil.Coat the lamb pieces in flour Fry the pieces of lamb until they brownAdd curry leaves and matchstick slices of fresh gingerAdd chili's, cinnamon sticks, Elachi (cardomom) powder and braise the meatLastly add 3 tablespoons Kashmiri Chilli Powder Mix. Braise until the meat is coated with the spices. It does not have to be fully cooked at this stage Step three - final stageStove heat:lowAdd tomato base to the lamb and mixAdd 1 cup of waterStir in the fresh cream(Peel and quarter the potatoes, add salt, sprinkle with water and steam in microwave for 5 minutes) Add the steamed potatoes to the pot. Add salt to tasteLet the Lamb Laziz simmer for a few minutes on the stovePlace it in an oven proof pot(no plastic handles) and put it in the oven for 1hour at 180 degrees Serve with roti or rice and sambalsBon Appetite!