Indian-Style Lamb Stew with Potatoes

Rinse lamb, pat dry and cut into 3-4 cm (approximately 1 1/2 inch) cubes. Peel and finely chop shallots and garlic. Rinse and chop chile pepper. Heat the oil in a Dutch oven and sauté the meat until browned. Add shallots, garlic, cinnamon and cardamom and cook briefly. Add ginger, chile pepper and garam masala and deglaze with 500 ml (approximately 17 ounces) of water. Bring to a boil, reduce to a simmer, partially cover and simmer over low heat for about 1 1/2 hours, stirring occasionally and adding more water if necessary.

Peel the potatoes. Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, quarter and core tomatoes and add to the pot along with the potatoes and cook until the meat and potatoes are tender, about 45 minutes longer.