1 kg leg of lamb or shoulder (or 1 kg chicken), cubed
75 ml oil
1 onion, diced
2 cinnamon sticks (10 cm long)
20 ml medium strength masala curry powder
1 teaspoon salt
10 ml crushed garlic and ginger
4 curry leaves
5 ml whole fennel seeds
250 ml water (one cup)
2 large potatoes, peeled and cut in half
1 medium tomato, skinned and diced
Coriander (dhania) leaves for garnishing
Washed cube meat and drain water.
Heat oil and add diced onion, cloves and cinnamon sticks.
Add the masala powder mix, stir and add meat to the pot.
Add salt, garlic and ginger, curry leaves and fennel seeds.
Stir all ingredients together.
Allow to cool on a high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.
As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.
When both meat and vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
Garnish with coriander and serve with rice, roti and green salad.