LAMB CURRY WITH POTATOES

This is our ordinary, everyday lamb curry. Growing up in Calicut, this was the daily curry at my mother's dinner table, served with home made chappathis. She called it mutton curry. I am fairly sure it was made with goat meat. This can be eaten with rice or chappathis, with a vegetable on the side.

Ingredients

Lamb - 1 kg cut in small pieces for curry (I like lamb shoulder)
Oil - 3 tbsp
Onions - 250 gms sliced thin

Ginger-garlic paste - 2.5 tbsp (I make mine from scratch. Can use store bought)
Tomatoes - 500 gms, cut into thin wedges
Chilli powder - 5 level tsp (I use Kashmiri, a milder variety that has good red colour)
Turmeric - 1/2 tsp
Coriander powder - 5 heaped tsp 
Potatoes - 500 gms - peeled whole
Salt to taste
Coriander leaves - chopped for garnishing

Heat the pan. Add oil to hot pan. Fry onions, for about five minutes, stirring constantly to prevent the onions from burning. Add the ginger-garlic paste to the onions, mix well, and fry for two to three minutes, till the raw odour is gone.

Turn the heat up to high and add the meat. Mix the meat in well so it is coated with the onions.

Give the meat a good sear on high heat till meat is browned nicely. 

Using a little water, make a paste of the chilli , turmeric and coriander powders.  

Add salt to taste. Pour this paste onto the meat.  Add tomatoes. Continue to cook on high, stirring regularly. Cover the utensil and cook till the tomatoes have turned mushy.

Add 2 cups of water and the whole, peeled potatoes. (can add more water to get your desired thickness of gravy)

Bring to a boil. Cover the utensil. Reduce heat to simmer. Cook till done. Stir occasionally and turn the potatoes over, so that all sides are coated with the curry.

Alternately, transfer to an Instant Pot and cook on high pressure for 6-7 minutes, depending on desired level of doneness and your Instant Pot instructions.

When curry is done, remove the potatoes and cut into chunks.  

Add cut potatoes back into the curry.  Garnish with chopped coriander leaves. Eat with chappathis, parathas, or white rice.