Lamb (1 kg) chopped into bite size pieces
Masala
One onion slices
Garlic (3 cloves crushed)
Ginger (half a thumb piece-crushed)
Cinnamon (2 sticks)
3 chilies green
Star spice
Warm water
Potatoes (cut into just a little bigger than bite size)
One tomato
Salt to taste
Curry leaf
Dhania

DIRECTIONS

Braise the onion, chili,  garlic, ginger, cinnamon, star spice and curry leaf till golden brown.

Add, Masala to get color desired, and allow to simmer for 1 minute.

Next, add lamb pieces, and stir.

Add warm water (1 or 2 cup after stirring depends on size of pot-or until meat covered).

Allow the meat to tenderize for about 20 minutes.

Add salt. Then add potatoes. Allow potatoes to get soft, when it's about 95 % ready add the chopped tomato.

Allow to simmer until tomato melted. Decorate with finely chopped Dhania.

Serve with rice, roti or even bread.