New Delhi lamb with tomatoes and potatoes

Ingredients

1	Sunflower oil
1 kg	Lamb leg steak, or boneless shoulder steaks, trimmed of fat (Main)
2	Onions
4	Garlic cloves
1	Red chilli, chopped, with seeds removed
2 Tbsp	Mild curry powder
800 g	Canned tomatoes
2 cups	Water
400 g	Waxy potatoes
½	Lemons
1 pinch	Salt
1 pinch	Ground black pepper
1 to serve	Fresh coriander

Directions

1. Cut lamb into 3cm chunks. Heat a large saucepan, add a little oil and brown meat in two to three batches, adding more oil if necessary.
2. Remove meat to one side, add onions to the pan and cook for 5 minutes over a medium heat to brown lightly.
3. Add garlic, chilli and curry powder to the pan and cook for 1 minute more, stirring continuously.
4. Return meat to the pan and add tomatoes. Cook over a medium heat for 10 minutes until liquid has reduced to a thick sauce.
5. Add potatoes and 1 cup cold water and bring back to the boil, then turn down the heat, partially cover pan with lid and simmer very gently for 1 hour.
6. If sauce becomes too thick, add a little more water as necessary. Stir in juice of half a lemon and adjust seasoning with salt and pepper to taste.
7. Scatter with coriander and serve with naan bread, rice or poppadoms.