Ingredients for Pakistani Potato and Lamb Stew
| 2 pounds of lamb leg | 2 potatoes |
| Half an onion | Salt to taste |
| 1 teaspoon curry powder | 2 cardamom pods |
| 2 cloves | 2 dried red chilies |
| 1 bay leaf | A pinch of cumin seeds |
| 1 small piece of cinnamon | A pinch of black peppercorns |
Cooking Method for Pakistani Potato and Lamb Stew
Step 1
Dice the onion and cut the potatoes into large chunks.
Step 2
Wash the lamb leg meat, cut it into walnut-sized pieces, and set aside.
Step 3
Saute the onion in oil until fragrant, then add the lamb meat and stir-fry until it changes color.
Step 4
Add water to cover the meat, then add the spices. Bring to a boil, skim off the foam, reduce the heat, cover the pot, and simmer for 30 minutes.
Step 5
Then add the potatoes and continue cooking for 15-20 minutes until the potatoes are soft. Season with salt according to taste and serve.
