Moroccan Potato Curry

Ingredients

• 2 potatoes, peeled, cut into 4cm pieces
• 2 tomatoes, finely chopped
• 4 mushrooms, sliced
• 3 small eggs
• 1 white onion, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 lemon juice
• 3tsp dry red chillies
• 6 curry leaves
• 6 fennel seeds
• 1tsp black mustard seeds
• 2tsp turmeric powder
• 1tsp chilli powder
• 2tsp coriander powder
• 1tsp cumin powder
• 1/2tsp ground black pepper
• 3tbsp olive oil
• 20g butter
• 1/2 cup vegetable stock
• Salt, sugar to taste

Method 
- Heat oil in a sauce pan, add mustard seeds and cook for 2-3 minutes until it cracks, add fennel seeds, curry leaves, garlic, dry chillies and fry them for a minute until smelling nice.
- Then add chopped onions and saute them for 3-4 minutes. Add chopped tomatoes and saute the mixture for about 4 minutes.
- Season the mixture with salt then add turmeric powder, chilli powder, coriander powder, cumin powder and black pepper and cook for 5 minutes to develop the flavor. Occasionally stir the mixture to cook evenly.
- Now add the chopped potatoes and mix them well with the mixture. Then add vegetable stock, lemon juice and cook them under cover on a medium low heat for 15-20 minutes.
- Add mushrooms, butter and cook under cover for 5 minutes or until the potatoes are cooked through. Season the curry with a good pinch of salt and 1/2tsp sugar.
- Break 3 eggs on top of the mixture in the sauce pan, close the lid and cook for 2-3 minutes more (Vegetarians can skip this step).
- Serve it hot with bread/boiled rice.

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