1kg lamb pieces
3 onions, peeled and finely chopped
3 tbsp oil
3-4 cardamom pods
3-4 cinnamon sticks
3 tbsp, finely chopped garlic
1 tbsp, finely grated ginger
1 tsp turmeric
3 tbsp roasted masala
1 tbsp breyani masala 
Salt to taste
6 potatoes, peeled and cubed
Fresh coriander

In a large pot, heat the oil on medium heat and add the onions, salt, cardamom and cinnamon sticks and fry until golden brown.
Add the meat and garlic and ginger and braise for 5-10 minutes.
Add 1 cup of hot water and cook for 30-40 minutes on medium heat, stirring occasionally. 
Add all the spices and braise and stir for 10 minutes, adding only a tablespoon of water at a time. 
Add the potatoes and 1 to 2 cups of water and cook until potatoes are soft, stirring when required
Garnish with fresh coriander. 
Serve with roti or white rice.

* Cape Malay Cooking with Fatima Sydow