Ingredients
1kg Leg Lamb pieces
100ml Vegetable Oil
50g Ghee
2 Onions Diced
4 Potatoes Peeled and Cut in half (Soft Cooking)
50g Tomato Paste
3 Tomatoes Blended (Add a pinch of Sugar)
2 Slit Green Chilli
100g Coriander Leaves

Whole Spices
1 stick of cinnamon
3 cardamom pods
1 tsp Cumin Seeds
1 Bayleaf
3 Cloves
4 Black Peppercorns

Powdered Spices
1 TBLSP Garlic and Ginger Paste
1tsp Red Chilli Paste (Red Masala)
50ml Lemon Juice
1/4 tsp Turmeric
1 1/2 tsp Coriander Powder
1 1/2 tsp Cumin Powder
2 tsp Kashmiri Masala
1 tsp Paprika
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp Coarse Salt

1/4 Loaf of unsliced White Bread

Method
To a heated pot on high heat add Ghee and oil. Add whole spices and allow to sizzle. Add Onions and fry until golden brown (Make sure Onions are brown. This is an important step in the flavour creation process) Reduce to low heat, add powdered spices and fry for 60 seconds. Add Tomatoe Paste, mix and fry for 30 seconds Increase to high heat add Lamb together with green chillies and half of the corriander leaves. Mix and allow to fry for 10 minutes, then lower to medium heat, close the pot and cook for 30 minutes. Increase to high heat, Add Potatoes together with 2 cups of water. Mix and bring to a boil, then lower to medium heat, cover the pot and cook for 20 minutes. Add Blended tomatoes, mix, cover the pot and cook for a further 15 minutes. Garnish with the balance of the Coriander Leaves. Create a hollow in the middle of the unsliced bread, pour in the curry and serve with carrot salad….