Shaker Mali

Method

Heat the oil in a large heavy-bottomed pot and brown the diced lamb over medium-high heat, stirring occasionally for about 5 minutes until coloured on all sides. Add the sliced onions and cumin seeds, cooking for another 3 minutes until the onions soften and release their fragrance. Pour in the water and bring to a rolling boil, then add the potatoes and carrots along with salt and black pepper. Reduce the heat to medium and simmer gently for 35-40 minutes until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed, then finish with fresh coriander and serve hot as a warming main course.