ALOO CHANA CHAT

Ingredients:

3 Potatoes, boiled, peeled, diced
1 can Chick peas, drained
1/2 tsp Red chilli powder
1 tsp Roasted cumin powder
1 tsp Chaat masala
2 Green chillis, deseeded, finely chopped
2 tbsp Chopped coriander leaves
1 Small onion, finely chopped
1 Tomato, deseeded, medium chopped
Juice of 1 to 1 1/2 lemons
Salt to taste

Method:

1.Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

2.Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.

3.Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

4.Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.

5.Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.

6.Transfer to a warmed dish and serve at once.