6 large potatoes, peeled and quartered
1kg cubed shoulder or leg, shank, ribs or neck of lamb
1 large onion, finely sliced
1 tin whole peeled tomato
1 heaped tablespoon of fresh peeled, crushed and chopped garlic
1 tablespoon peeled, crushed and finely chopped fresh ginger
1 cup coarsely chopped fresh coriander leaves
Juice of ½ lemon
2 tablespoon chutney
2-4 fresh red or green chillies, halved, seeds removed and finely chopped
1 tablespoon hot curry powder
1 tablespoon piquant curry powder
1 teaspoon turmeric
1 teaspoon cumin seeds
6 curry leaves
3 Bay leaves
2 cinnamon sticks
6 crushed cardamom pods
3 tablespoons oil for cooking

Slice the onion thinly.
In a large saucepan heat the oil and fry the onion until it is lightly brown.
Remove onion.

In a mixing bowl mix the meat with the curry powder, chilli, garlic and ginger.
Fry meat in batches until brown and remove to same bowl as the onion.
Now you might need to use a little water and a spatula to scrape the bottom of the saucepan clean.
Add to the saucepan all the ingredients (including the meat and onion) but not the fresh coriander leaves.

Mix well and add about 200 ml water.
Bring to boil, then reduce to a simmer and cook gently until the meat and the potatoes are done.
You might have to add a little more water if it cooks too dry.
About two minutes before serving, sprinkle in the coriander leaves and mix it in well.

Serve with boiled rice. Basmati is best!