refined / total preparation time: about 25 min. plus 40 min. time for cooking.
Stir through chili spice, turmeric, yogurt, garam masala and salt. Turn the lamb cubes in the spiced yogurt to the other side and cook with the lid closed for about 10 min.
Caramelize the sugar in a stainless steel pan. Add the oil and heat. Now remove the lamb cubes from the marinade and sear them all around in the caramel. Set the marinade aside.
Peel and chop the onion and add to the meat. Add ginger-garlic paste and tomato puree. Peel the potatoes, cut them into quarters and add them to the meat together with the remaining marinade. Pour 100 ml of boiling water and cook until the potatoes are done.
Serve with steamed vegetables and Indian flat bread (chapati or naan).
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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