Lamb Curry

Everyone always asks for this Lamb Curry recipe.
INGREDIENTS
- 1 kg Lamb with Bones – cut into pieces
- ½ cup Sunflower or Canola Oil
- 1 Onion, Chopped Roughly
- 1 Cinnamon Stick
- 3 Star Aniseed
- 3 Bay Leaves
- 2 Sprigs of Curry Leaves
- 1 Tbsp Ginger and Garlic Paste
- 2 Tbsp Chilli Power
- ½ tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Fennel Powder
- 1 tsp Cumin Power
- ½ tsp Sugar
- 2 Large Tomatoes, Chopped
- 3 Potatoes, Cut into Quarters
- Salt to taste
- a handful of Coriander – Optional
DIRECTIONS
- Heat oil, add cinnamon stick, star aniseeds and bay leaves. Fry for a few seconds until it is fragrant
- Add onions and 1 sprig of curry leaves. Allow onion to cook until translucent and slightly brown
- Add the ginger/garlic paste. Saute for a minute
- Add tomatoes and allow to cook for 5 minutes
- Next add Chilli, fennel and Cumin powder and fry for a further 2 minutes.
- Now Add the lamb and mix well o that the meat is coated with the curry paste. Cook for 10 minutes with the pot uncovered
- Add salt, sugar and enough water for the meat to cook – should be around 1 ½ cups. Allow meat to cook for 20 minutes
- Add quartered potatoes and allow to cook until potatoes are soft – you may need to add more water as you go along. Do taste and adjust salt
- Break up the second sprig of curry leaves and add to curry in the last five minutes together with the garam masala
- Once meat and potatoes are cooked to you preference, remove from heat and sprinkle coriander over your curry
Serve with rice or roti (Indian flatbread) and sambals or yoghurt raita