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!).

800g diced lamb
1 tsp finely crushed garlic
125 ml canola oil
1 tbs sugar
500g leeks, cut crosswise into fine rings
500g potatoes, peeled and quartered
1½-2 tsp salt

Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours. 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. Stir and fry the leeks until they are a rich brownish colour. Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly. Now put in the potatoes. Stir and fry them for about 5 minutes. 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. Stir gently once or twice during cooking. Serve with steamed rice, plain (not spicy or pepper) pappadums, pear chutney (from Friendly Food) and green beans. Serves 6.

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