INGREDIENTS

INSTRUCTIONS

Heat the oil in a deep fat fryer or wok over high heat. Add the potatoes
and fry until well browned. You may need to do this in batches. Drain them
on absorbent kitchen paper and set aside.
In the same oil fry the onions until well browned. Drain as above and set
aside.
Puree the onion, garlic and ginger in a blender. Add 2-3 tablespoons of
water if necessary.
Remove 3 tablespoons of oil from the deep fat fryer or wok and put into a
medium sized saucepan. Place over a medium heat and add the pureed
ingredients. Fry the mixture for 4-5 minutes, stirring frequently.
Add the curry powder and cook for 1 minute.
Add the tomato puree and chilli paste or fresh chilli puree. Cook for a
further minute, then add the meat. Increase the heat to high and cook for
4-5 minutes, stirring frequently. Add the salt and pour in 150ml warm
water. Bring to the boil, cover the pan and reduce the heat to low. Cook
for 50-60 minutes or until the meat is tender. Stir occasionally and add a
little more water if necessary. There should be very little thickened sauce
coating the meat, when the meat is cooked.
Stir in the coriander leaves and fresh chillies, remove from the heat and
transfer the meat to a serving dish.
Arrange the fried potatoes and onions on top and serve with naan or
chapatties.
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