Heat the oil
in a large saucepan and fry the onion, bay leaves, chili and garlic over
the medium heat for 5 minutes. Remove any visible fat from the lamb. Cut
the meat into 2.5cm cubes. Add to the pan and cook for 6-8 minutes until
lightly browned.
Add the
ground coriander, cumin, turmeric, chili powder and salt and cook for
3-4 minutes, stirring the mixture all the time to prevent the spices
from sticking to the bottom of the pan. Add the chopped tomatoes and
lamb stock and simmer for 5 minutes until the sauce thickens. Bring to
the boil, then cover and allow to simmer for 1 hour. Add the potatoes to
the curry and continue to cook for a further 30-40 minutes or until the
meat is tender. Garnish the curry with the chopped fresh coriander and
serve with chappatis, if you like.
Transform
these simple ingredients into a tasty curry with the addition of Indian
spices and fresh green chili.
