Spicy Steak
  

    Ingredients

For the paste:
7.5cm/3in piece of fresh ginger, peeled and roughly chopped
7-8 garlic cloves, peeled and chopped
1 meduim-sized onion, finely chopped
For the spice powder:
1 tbsp ground coriander
1 tbsp cumin seeds
1 tbsp brown mustard seeds
½ tsp ground turmeric
1 tsp cayenne pepper
You also need:
3 tbsp vegetable oil
1kg/2¼lb boneless lamb, cut into 7.5cmx2.5cmx5mm/3inx1inx ¼in pieces
2 meduim red onions, cut into thin rings
2 meduim potatoes, peeled and cut into 5mm/¼in thick rounds
1¾-2 tsp salt

Method

1. Put the ginger, garlic and onion for the spice paste into the
container of an electric blender along with 100ml/3½fl oz water. Blend
to a fine paste. You may need to push the mixture down with a spatula
from time to time to achieve this. Set aside.
2. Put the ingredients for the spice powder into a clean coffee
grinder.
Grind to a fine powder. Set aside.
3. Heat the oil in a large, wide, preferably non-stick, pan or wok over
a high heat. When hot, put in the lamb. Stir fry for 10-15 minutes or
until the lamb pieces brown. Reduce the heat to meduim and add the
ginger and garlic paste and the spice powder. Stir once or twice to mix
well. Add 500ml/17fl oz water and bring to the boil. Cover, turn the
heat to low and cook for 45 minutes. Add the onion rings, potato slices
and salt to taste. Stir to mix. Cover and cook for a further 15-20
minutes, until the potatoes are cooked and the sauce is thick enough to
just coat the lamb