Peel the potatoes and cut them into quarters. Place them in a large saucepan filled with enough water to cover. Add the vegetable bouillon to the water. Boil the potatoes in the water until they are soft when poked with a fork. Cooking time is typically 20 to 30 minutes.
This bread too has a Kashmiri variation called the Katlam. The only difference is in the size, where the Kashmiri version is usually smaller and crisper than its mainline cousin. Like many Kashmiri breads, it is eaten with hot tea.
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Add the ghee to the pan and add the chopped onion and ginger and fry until slightly browned - about five minutes. Add the garlic and cook for another two minutes until all of the ingredients are nicely browned.
Paint a bit more ghee over the top surface and allow to fry for about a minute. Turn the paratha over and paint the other side. The actual cooking process of each paratha only takes a couple of minutes. You will need to turn each paratha over a couple of times during cooking - adding a little more ghee each time you do.
Heat ghee is a pressure cooker. Add half a teaspoon of cumin seeds, cinnamon, black cardamom, black pepper and onion and cook until lightly browned. Add lamb and roasted red pepper and continue.
Ghee can be stored at room temperature for several weeks, and it keeps indefinitely when kept in the refrigerator. Put a teaspoonful (per person) into food or on food after cooking it. Ghee can be used in the same way as cooking oil, in place of butter, or as a digestive aid dripped over food.