INGREDIENTS:
4 MEDIUM POTATOES, CUT IN HALF CROSSWAYS, EACH HALF
QUARTED
4 LARGE OF SMALL LAMB CHOPS
200 G CAN OF CHOPPED TOMATOES
120 ML HOT WATER
4 TBSP NATURAL YOGURT
SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
FOR THE PASTE:
4 SHALLOTS, CHOPPED
2 CLOVES GARLIC, CHOPPED
8 WHITE PEPPERCORNS, ROUGHLY CRUSHED
1/2 TSP CHILLI POWDER
1 TBSP CORIANDER SEEDS, ROUGHLY CRUSHED
2 TSP CUMIN SEEDS, ROUGHLY CRUSHED
1 TSP GROUND TUMERIC
1/4 TSP SALT
3 TBSP VEGETABLE OIL
4 TBSP WATER
PROCEDURE:
1) PUT THE POTATOES IN A LARGE BOWL OF LIGHTLY SALTED
COLD WATER UNTIL
READY TO USE.
2) PUT THE PASTE INGREDIENTS INTO A BLENDER AND BLEND
UNTIL AS SMOOTH
AS POSSIBLE. TRANSFER THE PASTE MIXTURE
TO A PAN AND SIMMER, STIRRING
FREQUENTLY, FOR 4-5 MINUTES.
3) ADD THE LAMB CHOPS TO THE PAN AND COOK, TURNING
FREQUENTLY, UNTIL
BROWN ALL OVER. DRAIN THE POTATO PIECES,
ADD THEM TO THE PAN AND
COOK, STIRRING CONTINUOUSLY, FOR 2-3
MINUTES.
4) ADD THE CHOPPED TOMATOES, COVER, AND SIMMER FOR
15 MINUTES. ADD THE
HOT WATER, COVER, AND COOK OVER A MEDIUM
HEAT FOR 20 MINUTES, OR
UNTIL THE POTATOES ARE TENDER.
5) ADD THE YOGURT, A SPOONFUL A TIME, STIRRING BRISKLY.
SIMMER FOR 5
MINUTES, SEASON AND SERVE.
