2 onions, chopped

3 tbsp (45 ml) olive oil

2 tbsp chopped fresh ginger

2 cloves garlic, chopped

1 Curry Spice Mix recipe

2 tomatoes, diced

2.2 lb (1 kg) deboned lamb shoulder, fat removed, cut into cubes

1 ½ cups (375 ml) plain yogurt

1 cup (250 ml) water

2 tbsp (30 ml) tomato paste

3 potatoes, peeled and cubed

Salt and pepper

In a saucepan over high heat, brown the onions in the oil until tender. Add the ginger, garlic and Curry Spice Mix. Cook for 1 minute. Add the tomatoes and continue cooking for a few minutes, stirring constantly, until it has the consistency of a thick paste

Add the meat and thoroughly coat with the sauce. Add the yogurt, water, tomato paste and potatoes. Season with salt. Bring to a boil.

Cover and simmer over low heat for about 1 hour and 15 minutes or until the meat and potatoes are tender.

Serve with naan bread. Delicious with Cilantro Chutney (see recipe).

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