Auloo Gosht

Lamb and potato curry, a classic of Indian cuisine with as many different variations as there are stew pots in India. For those who do not hold that cattle are sacred and should not be eaten, diced beef works very well too.
300g lean diced lamb.
250g potatoes, peeled and diced.
1 large brown onion, peeled and chopped.
1 30mm x 30mm lump of ginger, peeled and finely chopped.
4 cloves garlic, peeled and chopped.
Dash cayenne pepper [or to taste].
½ tsp turmeric.
½ tsp ground coriander.
Salt to taste.
½ cup cooking oil.
½ tsp ground cloves.
½ tsp Garam Masala.
½ cup plain yoghurt.
Trim and dice the meat, onion and potatoes and set aside separately. Place the garlic and ginger in a small bowl, with the turmeric, coriander, cayenne and salt and set aside.
Heat ½ cup of oil in a heavy-bottomed pan over medium flame. Sauté the onions until well browned then remove and reserve. Add the cloves to the pan and sauté for 1 minute. Add the lamb pieces, lower the heat and sauté for 3-4 minutes. Add the ginger garlic mixture and stir for another 4-5 until fully combined.
Add water to just cover the mixture, bring to the boil, reduce to a simmer, cover and cook for 1 hour or until the lamb is tender. Add the potatoes, browned onions and plain yogurt. Stir well and add a little more water if needed to cover the potatoes. Cook for another 15 minutes, stir in the garam masala and cook for a further 5 minutes. Garnish with coriander leaves.
Serve with: Rotis or naan, or plain rice.
Serves: 2.
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