Potato Lamb Curry

Ingredients

• Lamb (Cut into small pieces) - 2 lbs
• Potato - 3 medium
• Onions - 3 medium
• Green chilies - 6
• Ginger - 1 inch piece
• Garlic - 5 pods
• Tomato - 2 medium
• Grated coconut - 2 tbs
• Red chili powder - 1 tbs
• Coriander powder - 2 tbs
• Turmeric powder - ½ tsp
• Yogurt - 1 cup
• Cinnamon - 1 small stick
• Cloves - 3
• Coriander leaves - 1 cup
• Lemon juice - 2 tbs
• Oil - 4 tbs
• Salt to taste

Preparation
Cut the meat in to small pieces. Marinate the pieces with lemon juice for one hour. Peel potatoes and cut them into cubes. Chop onions and tomatoes. Heat one tablespoon of oil in a pan. Add ¾ of chopped onions, garlic, ginger, green chilies and tomatoes to the pan. Fry for 2 to 3 minutes and allow it to cool. To this, add red chili powder, turmeric, coriander powder, peppercorns and grated coconut. Grind the whole thing into a smooth paste. Heat remaining 3 tablespoons of oil in a heavy bottom pan; add cinnamon, cloves and fry for few seconds. Add the remaining chopped onion and fry till it turns brown. Add the ground masala and fry for five minutes in medium flame. Add the marinated meat and potato to the fried masala and fry further for three minutes. Add 2 cups of water, salt to taste and cook till meat is completely cooked. Add yogurt and cook for few more minutes to get thick gravy. Garnish the dish with coriander leaves. Serve with plain rice or chapathi.