Sali Gosht Ingredients: 3 tbsps vegetable oil 3 bay leaves 3 cloves 2 cinnamon sticks 1/2 tbsp cumin seeds 4 tbsps chopped onion 1 kg boneless leg of lamb, cut into bite-sized pieces 1 tbsp ginger puree 1 tbsp garlic puree 5 fresh curry leaves 2 tbsp red chilli powder 1 tbsp ground coriander 200 gm tomatoes, chopped 2 tbsps crushed jaggery 1/2 tbsp garam masala 2 medium potatoes, peeled, cut into matchsticks and deep-fried until golden 1 tbsp chopped fresh coriander Salt to taste Method: Heat the oil in a large pan and add the whole spices. Then add the onion and fry until golden brown. Add the lamb, ginger and garlic purees, curry leaves, chilli powder, ground coriander and some salt and cook, stirring, for about 20 minutes, until the juices from the meat dry up. Add the tomatoes and cook, stirring, for 10 minutes, then add a litre of water and the jaggery. Bring to the boil and simmer for 25 minutes, until the meat is tender and the sauce has thickened.