| | PART A |
| 2 | lb | Leg of Lamb boned; cut into 1 inch pieces |
| 1 | md | Sized onion peeled and shredded |
| 8 | tb | Cooking oil |
| 1 | ts | Salt |
| 1 | ts | Garlic paste |
| 1 | ts | Ginger paste |
| 2 | c | Water |
| 1 | ts | Malt vinegar |
| | PART B |
| 3 | lg | Onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender. |
| 1 | tb | Fresh lemon juice |
| 4 | ts | Chilli powder |
| 1 | ts | Garam masala |
| 3 | ts | Tomato puree |
| 1 | ts | Paprika |
| 1 | ts | Ground cumin |
| 1 | ts | Ground corriander |
| 2 | ts | Ground turmeric |
| 1/2 | pt | Water |
| 1 | md | Sized potato; peeled and cut into 4 pieces and soak in cold water. (Drain before using) |
