Salli boti

Peel the potato and cut it into near-translucent paper-thin discs.

Slice the discs into one to two millimetre matchsticks and rinse off the residual starch.

Fry the matchsticks in batches at 160 degrees Celsius, 320 degrees Fahrenheit, two to three minutes, keeping them moving so they do not stick, until golden brown.

Drain the salli on paper towel on a baking pan.

Heat 150 ml vegetable oil in a Dutch oven.

Add the cinnamon stick and bay leaves over medium heat and saute for a minute until sizzling.

Add 500 g diced red onion and cook about 25 minutes over a reasonably high heat until well caramelized but still soft, stirring regularly.

Pound 50 g garlic cloves to a paste with a little oil.

Pound 35 g ginger to a paste the same way.

Cut the boneless leg of lamb into three centimetre pieces.

Add the lamb to the onions, turn the heat down a little and cook around five minutes until the lamb releases moisture.

Add the garlic and ginger pastes and saute another five minutes without letting the garlic burn.

Add the tomatoes and cook until completely broken down; add the chili powder, turmeric and salt.

Per the book the spices go in two minutes before the tomatoes, not after.

Cook about 15 minutes, stirring occasionally, until the tomatoes break down and the oil separates from the sauce.

Add 200 ml water, enough to just cover the lamb.

Drop to a gentle simmer, set the lid ajar and simmer an hour and a half.

Stir in the distilled vinegar.

Add the jaggery powder and the garam masala, mix, and cook gently with the lid off.

Remove the bay leaves and cinnamon pieces and top with the crisp salli chips.