■ 4 tbsp vegetable oil
■ 6 cloves
■ 6 cardamoms
■ 2 cinnamon stick
■ 2 large red onions, sliced
■ 2 tsp ginger-garlic paste
■ ½ tsp turmeric powder
■ 1 tsp red chilli powder
■ 500g lamb shoulder, boneless, diced
■ 3 ripe tomatoes, chopped or pureéd
■ ½ tsp tomato paste
■ 2 medium potatoes, cut into 8 pieces each
■ 1 tbsp Oil
■ 3 cloves garlic, chopped
■ 3 bunch fresh methi (fenugreek) leaves only, washed
• Heat vegetable oil in a large cooking pot; add cloves, cardamom, cinnamon and sauté for two minutes. Add onions and sauté until deep golden brown.
• Add ginger-garlic paste, turmeric powder, red chilli powder and sauté for a further two minutes.
• Add lamb and fry on a high heat until seared lightly.
• Add two cups of water and salt to taste. When the mixture comes to a boil, lower the heat, add the potato and put a lid to the pot and slow cook until the lamb is tender and potatoes are cooked.
• While the lamb is cooking, heat oil in a frying pan, add garlic, fry gently for a minute and add fresh methi leaves. Fry until water evaporates and the leaves are well fried, set aside.
• Once the lamb is ready, increase the heat to high, add the methi and stir well to combine. Bring to a boil and then set aside.
• It is best served with steamed rice – my ultimate comfort food and, with the cooler season upon us, all the more enjoyable.