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13 December 2012,00:07 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a wok or heavy pan and fry the onion, bay leaves, chilli and garlic for 5 minutes.
  • Remove any visible fat from the lamb and cut the meat into small cubes.
  • Add the meat and cook for about 5 minutes until lightly browned.
  • Add the ground coriander, ground cumin, ground turmeric, chilli powder and salt and cook the spices for about 2 minutes, stirring continuously.
  • Add the tomatoes and stock and simmer for 5 minutes. Bring to the boil, cover and simmer for at least 45 minutes.
  • Add the bite size chunks of potato to the simmering mixture, stir in, and cook for a further 30 minutes or until the meat is tender, leaving a thick but minimal sauce.
  • Garnish with chopped fresh coriander and serve hot.


  • 750 grams lean lamb fillet (tenderloin)
  • 20 ml IDHAYAM sesame oil
  • 1 onion, finely chopped
  • 2 bay leaves
  • 1 fresh green chilli, seeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 2 tomatoes, peeled and chopped
  • 600 ml chicken stock
  • 2 large potatoes cut in large chunks
  • Chopped fresh coriander (cilantro), to garnish

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