Ingredients
1/4 cup vegetable oil
2 Cardamons
2 Cloves
1 pound lamb
1 teaspoon Garlic paste
1 teaspoon Ginger paste
3 medium onions, diced
1 tin chopped tomatoes
3 teaspoons ground cumin
3 teaspoons ground coriander
1/2 teaspoon chili powder (add more if you prefer spicier food)
1/2 packet of Achar Gosht
3/4 of turmeric
1 teaspoon salt
4 potatoes, peeled and cut in half
Water, as needed

Method
I like to cook my lamb separately from the curry in a different pot and leave it to  a side.

1. Heat the oil in a saucepan.
2. Once the oil is heated, add the onions and fry them till they are golden
3. Add the cardamons and the cloves
4. Add in the garlic and ginger paste and let it cook for a minute or two. Keep on stirring, if you feel like the onions are getting stuck to the pan then add a bit of water
5. Then add in the Ground Cumin, Ground Coriander, Chilli, Salt, and the Achar Gosht Masala. Stir and let the spices cook for a few minutes. and again add water if you think it is needed.
6. Add in the tinned tomatoes, stir, and just let the spices mix well with the tomatoes.
7. Cover the pot and leave it on medium heat for about 15/20 minutes. Make sure you keep checking and mixing so the curry does not stick to the pan.
8. Whilst you wait for the curry to nicely cook, peel your potatoes and wash them
9. After the 15/20 minutes, add in the potato and lamb
10. Add in a glass of water and mix
11. Simmer on low heat, let the potatoes cook.
12. Stir well and bring the curry to the boil.

You can eat this with either Naan or Rice. I made Rice with Peas.

Enjoy!