1 Tablespoon canola oil
2 - 3 inch cinnamon sticks
1/2 teaspoon whole black peppercorns
10 whole cloves
10 cardamom pods, slightly crushed
1 large red onion, finely chopped
20 fresh curry leaves (or 10 basil leaves, torn up)
2 teaspoons finely grated fresh ginger
1 1/2 pounds boneless stewing lamb, lean/fat trimmed
1 1/2 pounds potatoes, peeled and diced into 1-inch cubes
6 medium carrots, peeled and cut crosswise into 1 1/2-inch segments
1 1/2 teaspoons salt
1/4 teaspoon chili powder (or cayenne)
Heat oil in a large, heavy pan over medium-high heat. When hot, put in the cinnamon sticks, peppercorns, cloves, and cardamom. Let the spices sizzle for a few seconds. Put in the onions and fry until they are light brown. Add the curry leaves and ginger, then stir for a minute. Add the lamb and stir it around for 3-4 minutes. Now pour in 4 cups of water and bring to a boil. Cover, turn heat to low and simmer for 40 minutes.
Add potatoes, carrots, salt, and chili powder. Stir and bring to a boil. Cover and turn heat to low, and cook 30 minutes or until the meat is tender. Crush a few of the potato pieces against the side of the pan to thicken the sauce. Stir and bring to a simmer before serving. Serve with plain long-grain white rice.
Weight Watchers: 8 pp per serving = 3 oz lamb, 4 oz potatoes and 4 oz carrots with about 3 tablespoon of sauce.