recipes

Ingredients
2 large onions, chopped
1 clove of garlic
80g ginger
120g curry powder (masala)
60g coriander powder
60g cumin powder
10 x elachi (cardamom pods)
A handful of curry leaves
1 cinnamon stick
10g star anise
2 or 3 bay leaves
1 kg deboned leg of lamb cut into cubes
2 tins of whole, peeled tomatoes
1 Tbsp tomato paste
Salt and pepper to taste
1 bunch fresh coriander/dhania

Method

Sauté the onions, add the garlic, ginger, curry powder (masala), coriander powder, jeera (cumin), cardamom pods, a cinnamon stick, bay leaves, curry leaves and star anise. Simmer while stirring on a low heat.

Add the cubes of deboned lamb leg and bring to a simmer. Cook gently for 5 to 10 minutes.

Stir in the tomato paste and add the tinned tomatoes and water to cover. Give it a stir.

Cook gently on a low heat until the lamb is tender.

Once cooked, add salt and pepper to taste, and stir in the chopped dhania/coriander leaves.

Serve with sambals, desiccated coconut and chutney.