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“I had this well known dish when in Northern India many years ago, it is one of my favorite dishes, I cook it often. The use of GHEE or butter will give the potato an authentic flavor. If you have a pressure cooker it will reduce the overall cooking time. Lamb is the traditional meat to use but you could substitute beef .”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush the salt into the ginger and garlic to make a pulp.
  2. Melt the ghee or butter over medium heat inn a heavy pan and fry the potatoes till well browned. remove from pan and set aside.
  3. Add the oil to the ghee in the pan and when hot fry the onions, chillies and cinnamon sticks till onions are soft 5 minutes.
  4. Add the ginger/ garlic pulp to the pan and fry for 3 minutes Stir.
  5. Turn heat to low and add the spice paste stir and fry for 3 minutes.
  6. Add the meat, turn heat to medium and fry till meat changes colour.
  7. Stir in the tomato puree, cardamoms, cloves and the water, bring to the boil. Cover the pot and simmer for 45 minutes.
  8. Add the potatoes and simmer till potatoes are tender.
  9. Remove from the heat, stir in the lemon juice and coriander leaves.
  10. Serve with rice.

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