700g lamb
Oil for frying
2 large cinnamon sticks
1 teaspoon fennel seeds
1 bay leaf
6 green cardamom seeds
4 cloves
Sprig of curry leaves
1 teaspoon crushed green chillies
1 large onion, finely diced
½ teaspoon turmeric
2 tablespoons crushed garlic and ginger
1 tablespoon vinegar
2 teaspoons sugar
3 teaspoons medium chilli powder
2 teaspoons coriander
1 teaspoon garam masala
2 tomatoes, blended
5 small to medium potatoes
Fresh coriander, chopped
Salt and pepper
Loaf of white bread
Don't boil the stew – simply simmer.
Toast the bread halves over the fire to crisp them up and give them a smoky flavour.
If you can't find curry leaves, you can use bottled spice.
