Introduction
Method
- Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
- Add the onion and cook for 5-7 minutes until translucent.
- Stir in the curry powder and sauté for 1 minute, then add the tomatoes and stir to mix.
- Cook on medium heat, stirring often, until sauce-like.
- Add the meat, ginger, garlic, curry leaves and 300ml/11floz of the water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
- Add the potatoes, salt to taste and the remaining 200ml/7floz water. Continue simmering until the meat and potatoes are perfectly cooked - about 15 minutes.
- Stir in the chopped coriander and lime juice.
To serve
- Spoon into the hollows in the bread and garnish with coriander cress.
