Rub the potatoes with little salt and keep it aside for 14 minutes. Then rinse and dry. Mix the red chili powder, cumin powder, coriander powder and garam masala powder with 2 tsp of water and make it into a paste. Set aside.
Heat the oil in pan and add cumin seeds and fry for a minute. Then add the potatoes and fry until crisp and golden brown. Remove the potatoes from the oil and drain the excess oil. Strain the cumin seeds from the oil.
In the same oil fry the onions until brown. Add cinnamon, bay leaves, cardamom and mace. Fry until the onions are dark brown. Add the spice paste and stir-fry for a minute. Then add 2 tablespoons of water. Add ginger-garlic and fry for another minute. Now add the lamb and cloves and sauté for 10 minutes, stirring occasionally. Add tomatoes and cook until the liquid is absorbed. Then add 3 1/2 cups of water and salt. Cover the pan and cook until the meat is tender. At the same time, do not over cook the potatoes. Serve hot.