Ingredients:

• 800 gms – Shoulder of Kid/Spring lamb (11/2″ boned cubes)
• 16 no – Baby Potatoes (peel)
• 1 no – Potato
• 90 gms – Desi Ghee/Clarified Butter
• 150 gms – Onions (finely chopped)
• 24 no – Curry Leaf
• 5 tsp – Garlic Paste (strained)
• 3.5 tsp – Ginger Paste (strain)
• 5 tsp – Red Chilli Paste
• 3 tbsp – Coriander Powder (freshly roasted and ground)
• 2 tsp – Cumin Powder (freshly roasted and ground)
• 1 tsp – Turmeric powder
• 960 ml – lamb Stock
• 45 gms – Tamarind Pulp
• 180 ml – Coconut Milk (I extract) or Cream (canned)
• Cooking oil for frying Potato jali
• Salt to taste

Method:

1. For the Prep
2. The Tamarind: Put tamarind in a saucepan, add 240 ml of water, bring it to a boil, and then let it simmer until reduced to a quarter of the actual quantity.
3. The Potato Jali: Peel, wash and make lacchas with help of turning slicer and shallow fry over medium heat until crisps. Remove to leave it on the kitchen towel to drain the excess oil.
4. Actual Cooking:
5. Heat ghee in a handi/pan, add onions and curry leaf, saute over low heat until onions become limp and soft.
6. Add garlic paste, ginger paste, red chilli paste, coriander, cumin and turmeric (dissolved in 1/2 cup of water).
7. Stir-fry until the moisture evaporates.
8. Then add the meat, increase the flame and  continue cooking for another 7-8 minutes, adding small quantities of water to prevent the burning of the masala.
9. Once the masala starts leaving oil on the side, add the potatoes and cook for a minute on high flame.
10. Add stock and salt, bring it to a boil, reduce the flame, cover and let it simmer, stirring occasionally, until the meat is cooked.
11. Uncover, add tamarind, bring to a boil and then let it simmer for another few minutes.
12. Stir occasionally. 
13. Remove the handi/pan from heat, pour in the coconut milk/cream, bring to just under a boil.
14. Coconut milk will curdle so ensure it’s just a boil and not bubble.
15. Lower the flame and let the gravy simmer till medium thick.
16. Remove, check for seasoning.
17. To Serve: Remove and serve in a deep bowl / plate, make roundel of potato jail and place coriander sprigs on top and serve with steamed rice.

Recipe courtesy of Chef Jiggs Kalra