Failsafe Indian-Style Lamb With Leeks and Potatoes

The owner of a popular curry house in Sydney says the secret of a good curry is plenty of onions, salt and oil. We can do that (well ... try leeks instead of onions!).

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 800  g lamb, diced
• 1  teaspoon garlic, finely crushed
• 125  ml  safflower oil
• 1  tablespoon sugar
• 500  g leeks, cut crosswise into fine rings
• 500  g potatoes, peeled and quartered
• 300  ml water
• 1 1⁄2-2  teaspoons sea salt
• 4 1⁄2 cups cooked rice (3/4 cup of rice per person)
• 500  g fresh green beans, steamed

Directions

1. Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours.
2. Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks.
3. Stir and fry the leeks until they are a rich brownish color.
4. Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly.
5. Now put in the potatoes. Stir and fry them for about 5 minutes.
6. Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender.
7. Stir gently once or twice during cooking.
8. Serve with steamed rice, plain and green beans.