Lamb Curry

1 large onion, sliced into rings
1 sprig fresh curry leaves
oil
(1 T) garlic and ginger paste
(4 T) mixed masala
(1/2 t) turmeric
2 medium-sized tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped



Fry the onion and curry leaves in a little heated oil until the onion is soft.
Stir in the garlic and ginger paste, masala and turmeric.
Add the tomatoes and cook for about 3 minutes.
Add the meat, cover, reduce the heat and simmer for about 10 minutes.
Add the potatoes and about (1/4 cup) water, cover and simmer for about 20 minutes.
Add the chopped coriander leaves towards the end of the cooking time.
Season with salt if necessary.
Serve with cooked rice

T - Tablespoon
t - teaspoon