Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato and prevent the shorba becoming gloopy the next day.

Heat oil in a pot. Add in onions, garlic and ginger and fry on medium-low, stirring occasionally till golden brown. This will take about 15 minutes

Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions. To save time, add in only the tomatoes and fry for a few minutes, then you can blend the onions and tomatoes without adding any water, then cook the moisture out.

Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to separate from the sides.

Add in the lamb. Allow the lamb to brown in the mixture, stirring to avoid burning, about 5 minutes.

Once the lamb has turned a light brown shade and no more pink colouring remains, add in 4 cups of boiling water. Bring to a boil and then lower to the lowest heat and cover.

After approximately 1hour, remove the potatoes from their water and add to the lamb. Continue to cook until the potatoes have cooked, about half an hour.

Garnish with chopped fresh coriander (optional)